Whole30 Whipped Chocolate Coconut Pudding
One of the quickest Whole30 desserts to make is this chocolate coconut pudding.
This version is a makeover of classic stovetop chocolate pudding, skipping the dairy in favor of coconut cream and the sugar in favor of dates. It has just as much body and texture as regular pudding, and if you like something even airier, you can chill it and then whip it (either by hand or in a blender) to a mousse-like consistency.
The coconut cream whip topping is optional, but delicious. Don't skip the espresso powder—it helps amplify the flavor of the chocolate to something with a richer, deeper flavor.
Makes 2 servings
1 1/2 cups coconut cream
1/4 cup raw cacao powder
3 Tbsp date syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp espresso powder
How to Make It
- Pour 3/4 cup coconut cream into a small saucepan; place the remaining 3/4 cup in the refrigerator to chill until ready to use. Whisk in the cacao powder and date syrup. Cook over medium heat, stirring constantly, for about 5 to 8 minutes, or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract, sea salt, and espresso powder.
- Let the pudding cool slightly, then divide between two bowls. Chill, or serve warm.
- Place the remaining 3/4 cup chilled coconut cream in a blender and blend on high speed until airy and fluffy. Divide between the bowls of pudding.
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