Coconut Chocolate Pudding Upgraded (Low-Carb & Vegan)
Servings: 3 big servings
Print RecipeThick 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!