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This Easy Chocolate Pudding is a cinch to make and tastes so delicious. Whether you’re a kid or just a kid at heart, this protein-rich chocolate pudding makes a perfect snack or dessert. You could also use this Easy Chocolate Pudding as a pie or pastry filling or use it to dip fresh fruit in. Enjoy!
During my first 6 months postpartum, I, for whatever reason, could not get enough chocolate pudding. I literally made a huge batch every week to eat as snacks. I never got bored of it and I’d often add in some extras like nuts, seeds, granola, bananas, etc.
So. Darn. Good.
Especially with the bananas. Which is how I came up with my recipe for Chocolate Peanut Butter Banana Pudding (recipe coming soon!!). You guys are going to love that one. If you like banana pudding and peanut butter cups, you’ll swoon over this.
I made this easy creamy chocolate pudding recipe so many times that I knew I had to go ahead and share it here on the blog. Perhaps you’re a mama with hungry kids who love those classic Snack Pack puddings. Or maybe you’re a pregnant or postpartum mama like I was and you’re dealing with some crazy cravings for chocolate and pudding. Regardless, I know you are going to love this recipe.
But anyways, I digress.
Is Pudding Boring?
Up until now the only pudding recipe I have on the site is my dairy-free vanilla cream pudding. Actually, hold on, I do have a chocolate pudding recipe but it’s very different than this one. Delicious, but not the same.
Pudding was never something I ate a lot of. And it seemed like a really boring recipe to put up. But when these postpartum cravings hit, I figured what the heck? I’m sure someone else gets cravings for pudding too.
One other reason I wanted to share this is because it is hands down the smoothest, creamiest, most delightfully textured pudding I’ve ever had. Many times in the past when I’ve made homemade pudding, it’s been lumpy and not very good, texture-wise.
But this pudding?
Smooth. Creamy. Dreamy.
The secret to creating a velvety smooth texture is an immersion blender. While traditional pudding recipes often have you run it through a sieve or strainer to get the lumps out, using an immersion blender is: (a) easier and(b) gives you way better results (in my opinion).
This pudding makes an excellent snack or dessert. You could even add a tad more cornstarch and it would be a delectable pie filling.
Easy Chocolate Pudding Ingredient Suggestions and Tips
I personally find that the combination of corn starch and grass-fed gelatin gives the best texture, but you could use all corn starch. I’ll share the instructions in that in the recipe. If you do use gelatin, you don’t want to use too much gelatin, or else it will be too thick like Jell-O. If you can’t tolerate corn, arrowroot or tapioca starch can be used 1:1 for the cornstarch but the texture is not as good, I’ve found.
I use full fat coconut milk and coconut cream for this recipe, but if you are not sensitive to dairy, you can easily swap that out for dairy milk and cream and it will work perfectly.
Because I limit my sugar intake (even natural sugars like honey and maple syrup don’t work well for me), I use erythritol in this recipe. But you can swap it out 1:1 for regular sugar.
When it comes to the chocolate, I experimented with using all cocoa powder and all chocolate chips. Neither have me a flavor that was juuuuuuust right but when I used some of both, I found that I loved the end result a lot better.
Now, who’s ready to make some easy chocolate pudding? Let’s go!
- 1 can coconut milk (13.5 oz), with 1/2 of the can reserved
- 1 can coconut cream (13.5 oz)
- 3/4 cup chocolate chips (I use Lily's)
- 1/4-1/3 cup erythritol (depending on how sweet you like it -- you can also use any other sweetener of your choice here)
- pinch of salt
- 4 eggs
- 1/2 cup grass-fed collagen powder
- 1 1/2 tbsp organic cornstarch
- 2 tsp grass-fed gelatin
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- In a medium saucepan, combine the coconut milk, coconut cream, chocolate chips, erythritol, and salt. Heat over medium-low heat, whisking until the chips are melted.
- In a separate bowl, add your 1/2 can of coconut milk, eggs, collagen, cornstarch, gelatin, cocoa powder, and vanilla. Using an immersion blender, mix until fully combined and smooth.
- While blending, slowly pour in some of the warm chocolate coconut milk from the saucepan. This is to temper your eggs so you don't end up with scrambled egg pudding. I usually blend in about a cup of the warm mixture.
- Once the egg mixture is tempered, slowly pour it into the saucepan while the immersion blender is running. Once everything is mixed, increase the heat to medium and whisk while the mixture comes to a simmer. Keep whisking.
- As soon as it starts to simmer, turn off the burner. Using the immersion blender, give the mixture one last blend, running it for 10-15 seconds or until everything looks super smooth.
- Remove from heat and pour into heat-safe jars or bowls. Let cool to room temperature before moving to the fridge.
- This pudding tastes great warm or cold. Don't forget to top it with something delicious like whipped cream, fresh fruit, or even caramel sauce! Enjoy!
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Aroy-D 100% Pure Coconut Cream
100% Coconut Milk - 8.5 Oz (6-pack) by Aroy-D
Lily's Dark Chocolate Chips- 1x9 OZ
Anthony's Erythritol Granules, 2.5lbs, Non GMO, Natural Sweetener, Keto & Paleo Friendly
Perfect Hydrolyzed Collagen
Anthony's Organic Cornstarch, 2lbs, Gluten Free, Vegan & Non GMO
Perfect Bovine Gelatin - Sourced EXCLUSIVELY From Brazilian Grass Pastured (Grass Fed) Cows
Anthony's Organic Cocoa Powder, 2lbs, Batch Tested and Verified Gluten Free & Non GMO
Flavorganics Pure Vanilla Extract, 2 Ounce
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 124mgSodium: 88mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 12g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.