Ingredients
1½ cups organic coconut cream (from a can, or thick cream from chilled coconut milk)
½ cup raw cacao powder or unsweetened cocoa powder, sifted
6–8 tablespoons pure maple syrup (adjust to taste)
2 teaspoons pure vanilla extract
Generous pinch fine-grain sea salt
Instructions
- In a small saucepan over low heat, whisk together coconut cream, cacao powder, and maple syrup until smooth. Start with 6 tablespoons maple syrup and adjust later.
- Cook gently for ~2 minutes over low-medium heat, stirring continuously, until slightly bubbling.
- Remove from heat. Stir in sea salt and vanilla extract. Taste and adjust sweetness if needed.
- Pour pudding into bowls or one large dish. Cover and refrigerate for at least 2 hours or overnight to set.
- Serve chilled with coconut whipped cream or fresh fruit if desired.
Notes
- Use only full-fat coconut cream for best texture.
- Add melted dark chocolate for extra richness.
- Stir in espresso powder for a mocha twist.
- Top with fruit, nuts, or granola before serving.
- Best enjoyed chilled, but can be eaten warm as a hot pudding.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
