Coconut Milk Mint Chocolate Pudding Recipe
I am a sucker for chocolate pudding….usually I adore it warm with a little whipped cream to melt on top, but then I made this recipe with my sister in law while I was preggo and craving chocolate pudding and man oh man was it a game changer. I also happen to adore all things coconut so when she suggested we make a coconut chocolate pudding it was a no brainer. Plus this recipe is SO easy and comes out so creamy! I added some peppermint oil to zest things up a bit but you could keep it just as chocolate or even add other yummy oils to play with! I am definitely going to be enjoying this little decadent dessert come this warm summer!!
See all recipe and directions at the bottom of page! xo
First evenly sprinkle gelatin over 1/4 cup of coconut milk in bowl, this will allow the gelatin to “bloom.”
In the mean time warm the remaining coconut milk in a pot over stove, then melt your dark chocolate in a pot and stir until chips are completely melted. Next remove from heat and add mint, vanilla extract and salt.
Next combine both mixtures and wish together.
Make sure to get any gelatin lumps you see out with a fork or strain them. No one likes lumpy pudding!
Pour mixture into mason jars and let set in refrigerator for at least 2 hours before topping and enjoying….
This pudding does need to set overnight but man is it worth the wait- so creamy and delicious with the perfect hint of mint!
- 14 oz can full fat coconut milk
- 1 tbsp gelatin
- 1/2 cup dark chocolate chips
- 1/2 tsp vanilla extract
- 2 drops mint essential oil
- 1 pinch salt
Pour 1/4 cup coconut milk into a large bowl and sprinkle gelatin over the milk. Allow the gelatin to bloom for a few minutes and then make sure gelatin is dissolved otherwise your pudding will have lumps. Then add the remainder of the coconut milk into a pot over medium heat. Once the coconut milk is warm add the chocolate chips and stir constantly until thoroughly melted. Remove from heat and add vanilla extract, mint and salt. Next whisk together the warm chocolate coconut mixture with the bloomed coconut milk and whisk. If you see lumps after fully mixing simply strain them out or use a spoon to remove. Pour the mixture into bowls or mason jars and refrigerate for 2 hrs. You can garnish with whipped cream if you would like, enjoy!!