Chocolate coconut pudding

This all started as “passionfruit panna cotta”, and ending as a dairy free sugar free super yummy chocolate coconut pudding.

Our family had a dairy company when I was younger, and I would always love to help dad with sampling. We had a lot of dairy products but what always stuck with me was our puddings. We had chocolate, vanilla, or coconut, but the best way to eat these puddings was mixing both the chocolate and coconut together! Dad always said it was like an almond joy without the almond!!:)

So this is like a memory for our puddings:) Hope you enjoy this delicious recipe and it’s health benefits!

Coconut milk is very nutritious, for one cup it contains:

Calories: 552
Fat: 57 grams
Protein: 5 grams
Carbs: 13 grams
Fiber: 5 grams
Vitamin C: 11% of the RDI
Folate: 10% of the RDI
Iron: 22% of the RDI
Magnesium: 22% of the RDI
Potassium: 18% of the RDI
Copper: 32% of the RDI
Manganese: 110% of the RDI
Selenium: 21% of the RDI

Coconut milk may help: increase metabolism, lowers bad cholesterol, reduces inflammation, boost immune system, great for the heart, and it’s antibacterial.

Cocoa is high in polyphenols, antioxidants, fiber, iron, magnesium, copper, and manganese. These are important nutrients and cocoa can help meet those daily requirements.

Grass fed gelatin is also amazing for you,

High in protein
High amounts of amino acids
Improves joint and bone health
Improves skin and hair
Helps with brain function
May help you lose weight
Good for your gut
Slows cancer cell growth

This recipe can also be made into other puddings, like skip the cocoa and add vanilla, or make it into a caramel version, or maybe coconut pineapple? Get creative with it!

What’s all in it?

1 can full fat coconut milk
1/3 cup honey
1/3 cup cocoa powder
1 1/3 teaspoon grass fed gelatin
Pinch of salt

How to make it?

Place coconut milk in sauce pan with gelatin, let bloom for 5-10 minutes then add honey and salt.
Put stove on medium high heat and stirring occasionally bring coconut milk to the “almost boiling” point.
Pour in a bowl to cool, then refrigerate until fully set, about 2-3 hours. By this point it should be kinda like jello texture.
Place the jello like pudding into a bowl, using a stick blender (or any other blender) blend in cocoa powder, now blend on high until pudding like consistency, about 3 minutes. Sprinkle with cocoa, serve, and enjoy!