Paleo Chocolate Pudding

For the last few weeks, I (Hilary) have been eating paleo.  For me, the most difficult part is cutting out refined sugar.  I never realize how much of a sweet tooth I have until I stop eating refined sugar!  There’s a bunch of recipes on Pinterest for different types of whipped cream and pudding that use coconut milk as a base instead of milk (perfect for dairy-free folks!).  I threw a few ingredients in a bowl to create a tasty pudding for my kids and voila!  Here is the recipe for my creamy Paleo chocolate pudding (plus a step-by-step tutorial for whipping coconut cream!)
yield:
servings:2
prep time:2 hr 15 min
cook time:
ready in:2 hr 15 min
Ingredients
  • 1 can full-fat coconut milk
  • 3 Tbsp. agave nectar (maple syrup works as well!)
  • 2 Tbsp. cocoa powder
Directions
  • To create a smooth, easy-to-whip cream, first put the can of coconut milk into the refrigerator for a few hours. This is crucial because it separates the cream from the coconut water. If they are mixed at all, you won't be able to whip the coconut cream into a good pudding texture.
  • Once you've chilled and opened the can of coconut milk, you should see a layer of thick cream on top. Scoop this into a bowl, leaving the watery liquid in the can. You can use this coconut water later in smoothies (it can store up to a few days in the fridge!).
  • Using an electric mixer, mix the cream on low for 30 seconds, then whip on medium-high until it starts creating soft peaks.
  • Add the cocoa powder and agave nectar.
  • Mix until perfectly blended.
  • Serve with fruit or devour it straight from the bowl!

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