In a small saucepan combine coconut cream, Cacao Bliss, and maple syrup. Place it over medium heat and bring it to a simmer, stirring frequently.
Once the pudding base comes to a simmer, remove it from heat. You have a smooth, thick, chocolatey base. Stir in vanilla extract and salt. Divide it into three small pudding cups and refrigerate for at least 2 hours, until the pudding has set.
Serve with coconut whipped cream, berries, or cacao nibs.
Serving & Storing - Allow the healthy chocolate pudding at least 2 hours to set up in the refrigerator. I find it is best to allow it to rest overnight. Serve chilled with your choice of toppings. Whip some extra coconut cream, add fresh berries or cacao nibs. My healthy chocolate pudding should keep in the refrigerator for up to a week.
- Can't find a can of pure coconut cream? Don't fret! You can buy cans of regular coconut milk, open them without shaking, and scoop off the solid coconut cream you find at the top. (Save the milk portion for later use.) In order to get a full 14.5 oz, you'll likely need about 4 cans of coconut milk.
- Want to switch up the flavor profile? Try swapping in ½ teaspoon of almond extract for the vanilla to make a healthy chocolate amaretto pudding. Or try adding in ¼ teaspoon each of cayenne and cinnamon for a mayan chocolate pudding experience.
- Want the best pudding topping ever? Check out this recipe for how to make homemade coconut whipped cream.
Calories: 524kcal | Carbohydrates: 20g | Protein: 8g | Fat: 52g | Saturated Fat: 46g | Sodium: 203mg | Potassium: 699mg | Fiber: 8g | Sugar: 2g | Vitamin C: 4mg | Calcium: 38mg | Iron: 5mg