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  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup unsweetened cocoa powder
  • 3-4 tablespoons of honey, maple syrup, or a sweetener of your choice (adjust to taste)
  • 4 egg yolks
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of vanilla extract


  1. In a medium-sized saucepan, whisk together the cocoa powder, sweetener, and sea salt. Gradually whisk in the coconut milk until the mixture is smooth and there are no lumps.
  2. Heat the mixture over medium heat, stirring frequently.
  3. In a separate bowl, whisk the egg yolks.
  4. Once the coconut milk mixture is hot but not boiling, gradually add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. This is to temper the eggs and prevent them from scrambling.
  5. Slowly pour the tempered egg yolk mixture back into the saucepan with the rest of the hot coconut milk mixture, whisking constantly.
  6. Continue to cook the pudding over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  7. Remove the saucepan from the heat and stir in the vanilla extract.
  8. Pour the pudding through a fine mesh strainer into serving dishes or a large bowl to remove any possible lumps.
  9. Let the pudding cool slightly, then cover with plastic wrap, making sure the plastic is touching the surface of the pudding to prevent a skin from forming.
  10. Refrigerate the pudding for at least 2 hours, or until it is fully set.
  11. Serve cold. If desired, top with a dollop of coconut whipped cream.

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