Creamy Chocolate Coconut Pudding

Jo Zimny


This dessert is so yummy and delicious! The finished product is very creamy and has caramel undertones from the coconut palm sugar. You can top it with a dollop of your favourite whipped topping if you wish.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 2 can(s)
    organic coconut milk
  • 2/3 c
    coconut palm sugar
  • 6 Tbsp
    arrowroot starch
  • 1/4 tsp
    celtic sea salt
  • 1 Tbsp
    pure vanilla extract
  • 3 oz
    creamy milk chocolate bar

How to Make Creamy Chocolate Coconut Pudding


  1. Mix the Coconut Sugar, Arrowroot Starch and Celtic Sea Salt together in a large saucepan. Gradually blend in the two 13.5 oz cans of Coconut Milk and stir over low heat until thickened.
  2. Let this bubble on low for about 3 minutes after it starts to boil.
  3. Take the pudding off the heat and add the Vanilla and the Chocolate Bar. I used Lily's Creamy Milk 40% Chocolate bar sweetened with Stevia.
  4. Let this cool off the stove for about 15 minutes then pour into a large bowl or small pudding bowls.
  5. Put into the fridge for at least 3 hours or even over night. I also put a piece of plastic wrap on the pudding to prevent a film from forming on it.

Printable Recipe Card

About Creamy Chocolate Coconut Pudding

Course/Dish: Puddings
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Vegetarian Wheat Free Soy Free
Other Tags: Quick & Easy For Kids

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