Chocolate and Coconut Pudding


Chocolate Pudding and Coconut Cream…trust me, they are bff’s.  If you were at our cooking demo this weekend, you can vouch for the simplicity of this pudding, for realsies.  Feel free to taste as you go, and add more/less of any ingredient if you desire.  Here are the base recipes for you to indulge.

CHOCOLATE PUDDING (dairy-free, gluten-free)

1 block silken firm tofu
1/4 cup cocoa powder
1 teaspoon vanilla extract
10 drops of stevia extract, or 1/4 cup maple syrup

Drain water from tofu and combine all the ingredients in a food processor. Process until completely smooth, scraping down the edges as necessary. Transfer to a bowl and refrigerate until ready to eat. To serve, layer the pudding with the coconut cream and top with shaved chocolate, cocao nibs, toasted nuts, chocolate powder, etc.


SIMPLE COCONUT CREAM (Free of everything other than coconut and lotsa love) :-)

2 cans of Coconut milk, (full-fat) *Thai Kitchen is a recommended brand.


Place the cans of coconut milk in the fridge overnight. Open the can without shaking it or turning upside down. Carefully spoon out the top layer of opaque white coconut cream that has gathered at the top of the can.  Spoon into a mixing bowl or kitchenaid with a whisk attachment.  Beat until fluffy and light and serve.   *Note: Save the leftover coconut water that is in the can. You can add this to soups, smoothies, or use it to thin out the chocolate pudding, if necessary.


*The lovely photo is the courtesy of Check out her site, it’s awesome!

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