Creamy Chocolate Pudding

Dessert – a perennial problem on a sugar-free Paleo diet! Fruit’s always an option, of course, but what if you’re craving chocolate?

This fast and easy pudding lets you pay homage to the goddess Theobroma* and still eat healthily.

My husband and I find the creamy chocolatey-ness very satisfying on its own, so I make this without any added sweeteners.

However, if you’re transitioning to sugar-free, you could add any of the following:

  1. Healthiest option: More berries, either as garnish or blended into the pudding
  2. Some stevia
  3. Least healthy option, because it’s actually easier to eat no sweeteners, than to just have a little: A tiny bit of your sweetener of choice, such as coconut sugar .

A note on coconut milk

Coconut milk will whip just like cream, as long as you use the thicker kind, not the “coconut milk beverage” that’s intended to replace a glass of milk.

The thicker type is sometimes called coconut cream, and often comes in cans. I prefer brands without any added guar gum or other thickeners, and BPA-free is an added bonus. Ideally, the ingredients should be only coconut and water.

Don’t use low-fat coconut milk- it will probably have a lot of added thickeners, stablizers, etc.. As well, the fat in coconut milk (coconut oil) is a medium-chain triglyceride that can actually help you burn fat. Coconut oil also has benefits for healthy aging, including possibly protecting us against Alzheimer’s.

My favourite brands of coconut milk:

img_0306
Yup, only 2 ingredients! (Garnishes are optional). Real Thai coconut milk is nice and thick, and comes in cans or cartons

Stuff you need:

  • 2 cups of whipping cream or thick coconut milk/ coconut cream — see note on coconut milk above
  • 2 tablespoons of cocoa or carob
  • Optional: Berries and mint tops for garnish

Now what?

  1. Whip the cream or coconut milk until it holds stiff peaks
  2. Fold in the cocoa or carob
  3. If using a sweetener (not recommended), mix it in
  4. Put in individual bowls and garnish, et voila!

This keeps well in the fridge. Serves 4.

——————–

*From Wikipedia: Theobroma…from the Greek words θεός (theos), meaning “god,” and βρῶμα (broma), meaning “food”. It translates to “food of the gods.” Theobroma cacao, the best known species of the genus, is used for making chocolate.

Published by

Anne Scott

Hi, I'm Anne! I'm passionate about sugar-free living, healthy aging, reading, writing, books, and libraries.

2 thoughts on “Creamy Chocolate Pudding

  1. Hi Anne: We love to use whipped coconut milk in desserts. We buy it in a tin can and put the can in the fridge for a few days so that the solids separate from the water, which leaves a nice solid mass to whip up. We look for the brand with the highest fat content and no or few preservatives. When you make this dessert do you just use the solids or use some of the water as well?

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  2. I always aim for a texture *before* whipping of something close to unwhipped whipping cream (i.e., whipping cream when you first pour it out of the carton)
    For some brands, I find the top part to be too thick – e.g., for Natural Value, the top part can sometimes have almost the texture of butter. It won’t pour, but has to be spooned out of the can.
    In a case like that, I would mix the solid + some of the liquid together before starting to whip.
    If it ends up being too liquid-y even after whipping, you can always put it in the fridge to firm it up.
    Enjoy!

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