Ingredients
Scale
- 1 (13.5 oz) can coconut milk
- 2 egg yolks
- 3.5 oz dark chocolate or your favorite chocolate, chopped
- 1 tsp vanilla extract
Notes
Used whipped cream instead of coconut milk and turned out awesome. Also put some whipped cream on top before serving.
Nutrition
Net Carb Count*: 9.38 g net carbs (per serving - serves 4)--or 5.25 net carb with stevia sweetened chocolate
Directions
- 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.