Ok, so here’s the scoop.
No one in our house is lactose intolerant. Nobody needs to eat dairy-free. We love our cheeses, whipped cream, and butter! Nevertheless, after making this Dairy-Free Chocolate Pudding, I am avowed to never make it any other way!
This Dairy-Free Chocolate Pudding is so silky smooth, creamy, and velvety, the flavor so phenomenal, I’m afraid it would actually be ruined if I topped it whipped cream!
The silky, melt-in-your-mouth texture comes from a can of full-fat coconut milk that’s set with gelatin. The crazy thing is, I don’t even like the flavor or the smell of canned coconut milk!
I totally recommend buying a case of full-fat coconut milk, just for this recipe; you’re going to want it every day!
Thankfully, there are absolutely no coconut vibes whatsoever in this Dairy-Free Chocolate Pudding! They are completely masked by the addition of cocoa powder, instant espresso powder, vanilla extract, and mineral salt.
You could omit the instant coffee or espresso powder in this recipe if you like, but I highly recommend you don’t! It adds such a rich depth to the chocolate without making the pudding too coffee-ish.
For fiber, I like to serve this dairy-free chocolate pudding with fresh berries. Strawberries or raspberries are particularly delicious with chocolate, and are low-carb enough to work with an S dessert.
You would never know this Dairy-free Chocolate Pudding is missing...dairy! (No tricky vegetable insertions here either)! The smooth, creamy texture comes from a combination of canned coconut milk and gelatin. A delicious dessert or snack that keeps well for several days in the fridge. THM S, GF, DF, and Keto. Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto
Ingredients
Instructions
So do you use instant coffee or expresso powder in the recipe? Thanks!
I do! It’s so yummy!
Do you know how many calories are in the pudding?
Not off the top of my head (I don’t count calories!), but you could throw the recipe into a nutrition calculator and it should tell you. 🙂
I don’t really care for chocolate pudding. Could I leave out the cocoa and make it a vanilla pudding?
I think it would taste too coconut-y without the cocoa powder. The cocoa powder really masks the coconut flavor.
you could make a coconut flavor.
Hi! I made this today and my pudding kind of separated. There was a hard layer on top of the pudding. I tried to stir it all together but it still had hard chunks in it. It tasted really good at least. Any idea what I did wrong? Maybe I messed up the gelatin part? I always have a hard time with it. Thanks for your help 🙂
Hi Amanda,
It sounds like the gelatin was not dissolved completely before setting. Nest time, make sure your coconut milk mixture is almost to a boil, before you add the softened gelatin. Then whisk like crazy before sticking in the fridge. 🙂
Thanks! I will try it again some time. The texture is off but at least it still tastes good 🙂
I had the same problem!! My pudding seemed almost curdled, I’ve never encountered this with any other of your gelatin recipes. It had a smooth top but a curdled finished product.
Hi Jenna,
I just replied to Amanda…hopefully that helps you too?
Which espresso powder did you use? Is it pretty finely ground?
Jacinda, this pudding is awesome!!!
Thank You!
This pudding is decadent. I love it. Thank you for the recipe❤
can I make it with any other flavor?
So delicious! Making it for a second time now. It’s extra exciting because I do have one dairy free kid.
Do you think this would work with cashew milk? Or does the full fat coconut make it more creamy ?