Chocolate Coconut Pudding


400 g coconut milk

2 egg yolks

75 g dark chocolate with a minimum of 80% cocoa solids

1 teaspoon vanilla essence





Add coconut milk and egg yolks to a pan and stir.

Place over medium low heat and let simmer while stirring for 10 minutes.

Break the chocolate into small pieces and place in a bowl.

Add the vanilla and pour the coconut milk on top. Let stand for a bit so that the chocolate melts.

Whisk the batter and pour into serving glasses.

Put it in the fridge for at least two hours before serving.


Low Carb Chocolate Coconut Pudding

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