Chocolate Pudding




1 (13.5 oz) can coconut milk

2 egg yolks

3.5 oz dark chocolate or your favorite chocolate, chopped

1 tsp vanilla extract


1. In a saucepan over medium-low heat, add the coconut milk and egg yolks.

2. Cook for 8-10 minutes stirring constantly.

3. Once the mixture has thickened, remove the pan from the heat and strain it through a fine mesh strainer.

4. Add the chocolate and vanilla extract to a medium bowl and pour the strained mixture over the chocolate.

5. Allow the chocolate to melt before stirring to incorporate.

6. Pour the pudding evenly into four containers and refrigerate for 2 hours or until set.


Used whipped cream instead of coconut milk and turned out awesome.

Also put some whipped cream on top before serving.


Net Carb Count*: 9.38 g net carbs (per serving - serves 4)--or 5.25 net carb with stevia sweetened chocolate