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This vegan coconut chocolate pudding is so easy to make, super healthy and a delicious treat that everyone will appreciate! It has a thick & creamy texture and it’s infused with dark chocolate and fresh raspberries!
This coconut chocolate pudding was love at first … bite. It was:
Easy
Creamy
Thick
Vegan
Satisfying
Decadent
Nourishing
Healthy
Why you’ll love my coconut chocolate pudding
- Easy to Make – only 5 ingredients needed and a few basic steps
- Delicious & Nutritious – this vegan pudding tastes like coconut & chocolate & raspberries
- Healthy – gluten-free, sugar-free and free of refined seed oils
- Low in Carbs – perfect for low-carb and keto way of eating, also whole30 approved
- Nutrient Rich – packed with “good-for-you” nutrients like vitamins, minerals, healthy fats and phytonutrients
- Ice Cream Ready – this vegan pudding can easily be transformed into delicious coconut-chocolate ice cream (just freeze for a few hours and scoop!)
Ingredients needed
We know this coconut chocolate pudding is absolutely delicious but we also know that we only need a few basic ingredients to make it.
- Coconut Cream – use full-fat coconut cream (can also use full-fat coconut milk, see next section for details)
- Cacao Powder – I used raw unprocessed cacao powder (it’s lighter in color compared to “regular” cocoa powder)
- Dark Chocolate – I like to use quality dark chocolate with at least 80% cacao
- Extra Virgin Coconut Oil – you’ll need just a tiny bit
- Fresh Raspberries – love their flavor! You can definitely use other types of berries
The key ingredient for this recipe is coconut cream. You can buy coconut cream in cans or cartons that look similar to coconut milk (just know this). Sometimes you won’t be able to find coconut cream but you’ll find plenty of coconut milk, so it’s good to know that you can easily make coconut cream from full-fat coconut milk.
Follow my instructions in the next section to learn how you can transform a can of coconut milk into ready-to-use coconut cream.
How to make coconut cream
Coconut cream is being used in many low-carb desserts, acting as whipped cream replacement or as base for puddings, with the added health benefits of being vegan and packed healthy fats from coconuts.
In case you don’t have coconut cream at hand, you can easily prepare your own by using a can of coconut milk:
- For best results use full-fat coconut milk but keep in mind that some brands will not work (you’ll have to experiment).
- Place a can (400 ml) of coconut milk into the fridge overnight.
- The coconut milk will separate into coconut cream and water. Don’t shake the can before opening!
- Transfer the coconut cream to a bowl and discard the remaining water (or maybe use it for smoothies).
- The extracted cream will be used for the mousse used in our recipe.
How to make low-carb coconut chocolate pudding
- Start by melting dark chocolate and coconut oil in a double boiler. Move aside to cool down for a few minutes, until the coconut mousse will be ready.
- Moving on to making the coconut mousse, first thing you’re going to need is cans of coconut cream chilled overnight (see section above).
- In a separate bowl, add thick coconut cream and discard all of the liquid left in the can.
- Beat coconut cream using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes).
- Fold the cacao powder through the cream and beat (or whisk) again until well combined.
- Pour melted chocolate paste over coconut mouse and slowly incorporate.
- To assemble the jars, layer fresh raspberries and coconut mousse until jars are filled-up. Decorate with more fresh raspberries on top.
- Place in the fridge to set for 2-4 hours, or overnight. DONE!
Tips for making this recipe perfectly!
- Coconut cream or coconut milk – I found that coconut cream worked the best, but you can also use coconut milk I explain how you can make coconut cream from coconut milk in one of the sections above.
- Use full-fat coconut cream – Do not try to use coconut cream that is light or reduced fat. You need the fat content in both the cream and/or milk to beat the mousses successfully or it may not work.
- How to serve this pudding – Serve after a few hours or next day. You’ll end-up with different textures and slightly different taste each time.
- How to store – This coconut & chocolate pudding can be stored in the fridge for up to a week.
- Pudding to Charlotte 101 – Storing this pudding in the fridge overnight will help develop the texture further, since the melted chocolate paste will harden in the fridge. You’ll end-up with something like a vegan charlotte dessert made from coconut and chocolate.
- Use mason jars for easy handling – Making this recipe in small mason jars is a great option since you can store them in the fridge with the lid on!
- Transform into coconut ice cream – Freeze this vegan chocolate pudding for a few hours and you’ll end-up with coconut-chocolate ice cream instead. Scoop and serve!
If you tried this vegan coconut chocolate pudding or any other recipe on the blog, please let me know by leaving a comment/rating below!
Have you made coconut chocolate pudding before? Would you try this recipe? let’s chat in the comments!
Coconut Chocolate Pudding Upgraded (Low-Carb & Vegan)
Servings: 3 big servings
Print Recipe
Thick and creamy vegan coconut chocolate pudding infused with fresh raspberries is one healthy and delicious treat option that everyone will appreciate!
Equipment
- Double Boiler
- Bowl
- Jars
Ingredients
- 2 x 200 ml coconut cream (min 75% fat)
- 4 tsp raw cacao powder
- 60-70 g dark chocolate (80% or more)
- 1 tsp extra virgin coconut oil
- 100 g raspberries
Instructions
- In a double boiler, melt chocolate and coconut oil until combined into a creamy chocolate paste. Let it cool down for a few minutes until the coconut mouse will be ready.
- Transfer the thick hard coconut cream to a bowl and discard all of the liquid left in the cans.
- Beat coconut cream using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes).
- Fold the cacao powder through the cream and beat (or whisk) again until well combined and thick.
- Pour melted chocolate paste over coconut mouse and slowly incorporate. Note the chocolate paste should be at room temperature by now and liquid.
- To assemble the jars, layer fresh raspberries and coconut mousse until jars are filled-up. Decorate with more fresh raspberries on top.
- Place in the fridge for 2-4 hours to set. Leaving the pudding to set overnight is a great option since its texture will develop even further.
- Done! Serve fresh or store in the fridge for up to a week.
Notes
I found that coconut cream worked the best, but you can also use coconut milk. Simply refrigerate the cans of coconut milk to separate the coconut cream, and use that for our recipe.
Do not try to use coconut cream (or milk) that is light or reduced fat. You need the fat content in both the cream and/or milk to beat the mousses successfully or it may not work.
Storing this coconut pudding in the fridge overnight will help develop its texture further, since melted chocolate paste will harden in the cold. You’ll end-up with something like a charlotte dessert made from coconut and chocolate.
Serve after a few hours or the next day. You’ll end-up with different textures and slightly different taste every time.
This coconut-chocolate mousse can be stored in the fridge for up to a week.
Making this recipe in small mason jars is a great option as you can store the jars in the fridge with the lid on!
Freeze this vegan chocolate pudding for a few hours and you’ll end-up with coconut-chocolate ice cream instead. Scoop and serve!
Wow! This was really good. I’ll be making this again. Thanks for sharing!
This coconut and chocolate pudding with berries was excellent and my family loved it. I also like that it’s vegan, low-carb and refined sugar-free.