Guilt Free Chocolate Pudding

by Tricia Williams December 18, 2018

Guilt Free Chocolate Pudding

Yields ???


For Whipped Cream:

  • 1 can coconut milk, chilled

  • ½ teaspoon maple syrup


  1. Open can of coconut milk
  2. Remove fat layer and place in mixer
  3. Reserve the remaining coconut water in can for chocolate pudding
  4. Whipped coconut fat with maple syrup until it resembles whipped cream


For the Pudding:

  • 2 cups Young Thai Coconut Meat
  • ½ cup coconut water
  • 2 tablespoons maple syrup or to taste
  • ¼ cup raw cacao powder
  • pinch sea salt


  1. Place the all ingredients in a blender
  2. Pure until smooth
  3. Top with whipped cream

Can store in fridge up to 5 days.

Tricia Williams
Tricia Williams


Leave a comment

Comments will be approved before showing up.