I love chocolate pudding. I could literally eat it every day. And I actually do! For the longest time, I have made it with avocados (it is a great way to use overripe ones.) I have also been known to make it with butternut squash. But my husband requested a new variation. He wanted me to make it with coconut meat.
It all started with my vanilla pudding. My husband loves that pudding so much that he asked if I could make a chocolate variation. (He is currently living for anything chocolate. I think it’s the magnesium.)
Anyway, anything for my husband! So I figured out this recipe and honestly, it’s serious pudding perfection. I can’t believe I am saying this but I think I like it better than my avocado pudding. Why? Because it’s luscious, smooth and not too rich. I am telling you! Try it and let me know what you think.
Notes:
- I often use Exotic Superfoods Raw Thai Coconut Meat. It comes frozen, in 2 cup portions, which is why I call for 2 cups in this recipe. I also use whatever coconut water comes out of the bag but if I need more to thin the pudding out, I use filtered water.
- If you can’t find frozen coconut meat, use the meat and water of a young Thai coconut. I love opening coconuts with my Cocojack!
Chocolate Pudding (Secret Ingredient: Coconut Meat!)
Coconut meat makes this pudding luscious and smooth but not too rich. A perfect snack!
Ingredients
- 2 cups coconut meat
- 1 cup raw cacao powder
- 1 cup real maple syrup
- 1/4 cup coconut water, plus more if necessary
- 1 teaspoon ground vanilla powder
- 1/2 teaspoon salt
Instructions
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Drop all ingredients into the Vitamix and blend until super smooth. Add more coconut water (or filtered water) if it seems too thick, 2 tablespoons at a time.
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Refrigerate and eat at will. Enjoy!