Healthy Coconut Chocolate Pudding

Healthy Chocolate Pudding I hope you are not tired of young coconuts yet. This dessert could not be easier or more refreshing. It tastes just as good as a traditional chocolate pudding but it is so much healthier. It is also refreshing and not heavy like a traditional chocolate pudding. My kids love chocolate pudding and while I don’t mind making it from time to time it isn’t the healthiest option. I wanted to create a healthy dessert that still tasted decadent. I didn’t want to start with a base of bananas or nuts, I wanted something that could last in the fridge for days and be completely creamy. I have been making and LOVING raw coconut yogurt for over a year now, and while making a batch I thought – this would make a great pudding. Light bulb moment. I decided that using young coconuts for the base of my pudding would be perfect. I added just a few extra ingredients keeping it a simple and easy recipe. This is a guilt free chocolate pudding that you can even eat for breakfast! It is so good that I have made two batches this week, and yes I did have it for breakfast. Twice.

Coconut Chocolate Pudding

Once you have the young coconut open, pull the flesh from the shell at the opening. Once you have it separated follow with your finger to pull the coconut meat away from the shell. You will be able to get large pieces of coconut meat out this way.

Even if you do not like coconuts you might change your mind with this dessert. My husband will only eat coconut milk in a curry or another recipe where it is not the star. He will try absolutely nothing else that has to do with coconuts. I didn’t tell him that the base of this dessert was coconuts. You know what? He has NO clue. He loves it and eats it every time ~ I have made this at least a dozen times and he has never said a word. Every evening after we have had it and he is out of earshot my six year old starts giggling and saying ‘daddy ate coconut and he LIKED it. He even wanted seconds!’ Selfishly I want to tell him that it has coconut so that he will stop eating it, but on the other hand it is a easy healthy dessert that we all enjoy. So for now I will keep quiet.

Coconut Chocolate Pudding

Healthy Coconut Chocolate Pudding
Serves 4-6

Flesh of 3 Young coconuts -reserve water for another use
1/2 Cup of Almond milk – or milk of choice
1 teaspoon Pure Vanilla Extract
3 Tablespoons Cacao Powder
3 Tablespoons Pure Maple Syrup
Pinch of Instant Espresso Powder

1. Blend all ingredients in a high speed blender until smooth. Transfer to serving dishes or bowl and refrigerate at least 2 hours before serving. Top with fresh fruit and toasted coconut if desired. I also really love serving it with orange marmalade.

Youtube has great videos on how to open young coconuts. You can see how I open mine here.

Kitchen Musings Today Original recipe

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6 comments

  1. Shannon Schoenit says:

    Do you know how I could substitute (amounts) coconut (unsweetened, bagged stuff)..? Would love to make this tonight but don’t have actual coconuts.

    • Lindsay says:

      Unfortunately I don’t think that dried coconut can be substituted for young coconut. I have never tried to use dried coconut in this recipe, so I can’t be much help. If you have ripe avocados that might get you closer to the same consistency of young coconuts, you could add coconut butter to give it the coconut flavor.

    • Lindsay says:

      Unfortunately I don’t think that there is a good substitution for young coconut. Shredded coconut will make a great coconut butter. You could try mixing coconut butter with ripe avocados for a pudding. The avocado will give the pudding the texture that the young coconut has.

  2. Tina says:

    In response to the previous posts, dried coconut could be used, but you would need to rehydrate it first. I use a lot of dried fruits and vegetables for cooking so I’m speaking from experience.

    Normally an appropriate rule of thumb for dried food is 1/2 cup dry is equal to 1 cup fresh. This is not always the case, but it works for me most of the time.

    So if, for instance, the flesh of the young coconut equals 1 cup, then you would need 3 cups. This would then translate to 1 1/2 cups dry coconut.

    You would then cover the dried coconut with water (preferably filtered or spring water) and let sit for about 15-20 minutes. Check that it’s nice and soft, then drain before use.

    I’m going to try to make this recipe within the next week or so and will report back soon how it turned out.

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