I’ve gone a bit coco-nutty recently and this raw vegan chocolate coconut pudding is the result of my adventures.
Honestly, the first time I tasted this, it took me back 20 years, to when I used to make chocolate mousse from a packet.
You know the “just add milk, beat it thoroughly and leave it in the fridge overnight to set” kind of chocolate mousse?
Well this chocolate pudding is just like that, only a million times better.
And I reckon you could feed it to your non-vegan friends and you wouldn’t hear a single peep of complaint out of them.
It’s so creamy, sweet and chocolately, that it couldn’t possibly be healthy as well.
Only it is.
With just four wholefood ingredients, this raw vegan chocolate coconut pudding is not only delicious, it’s fantastically easy to make as well.
Yep, it’s yet another of my “chuck it all in the blender” recipes.
It uses the flesh from a young coconut as the base, plus medjool dates, raw cacao powder and a dash of vanilla bean powder.
If you haven’t yet mastered the art of opening coconuts, here’s a way to do it safely that’s a lot like the way I do it.
And even though it took me about three years to work up the courage to master opening coconuts, it was so worth it, because now I get to eat this amazing chocolate coconut pudding any time I like.
Just don’t take as long as I did!
Of course, it’s packed with the goodness of fresh coconut, including all the naturally occurring fats, which have got a bad rap in the past.
But according to some, there’s some amazing health benefits of fresh coconut, which I love, especially if it means I get to eat more chocolate pudding.
I’ve also found that I stay satisfied for ages after eating this pudding, so I don’t end up snacking as much either.
So take the plunge, give it a try, and you won’t regret it, I promise.
And you’ll never have to go back to packet chocolate mousse again!
Raw Vegan Chocolate Coconut Pudding
- Place all ingredients into a high speed blender.
- Blend until smooth.
- Store in the refrigerator for up to 4 days.
- Before: -
- During: 25 minutes
- After: -
- Need: Blender
- The amount of flesh you get from a young coconut varies tremendously, anywhere from 60g to 200g in my experience, so just open as many as you need to get enough flesh.
- Most of the time required to make this pudding will be taken up opening the coconuts. Once that’s done, the rest is quick and easy.
- Even though it took me ages to master opening coconuts, I highly recommend persisting with it. And there’s plenty of ways to open coconuts safely that don’t put your life and limbs at risk.
- Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store. They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes.
- The dates add fibre and bulk to this recipe, which help to make it even lighter and more like chocolate mousse, but they do also leave a little bit of texture in the pudding. Just blend it as long as you can before it warms up too much to ensure it’s a smooth as possible.
- If you don’t have raw cacao powder on hand, you can also use cocoa powder, but just make sure it’s the unsweetened variety.
- Vanilla bean powder is just fresh vanilla beans air-dried and ground into a powder using a spice blender or coffee grinder. You can make your own or you can buy it from your local health food shop. If you can’t get your hands on any of this, you can just scrape out a fresh vanilla bean or two into the mix, or add 1-2 tsp of vanilla extract.
- The amount of water I’ve used in the recipe will give you a relatively thin consistency, which helps it to blend properly. The exact result you get will depend on the amount of water in your coconut flesh, which varies every time.
- You can play with the amount of water until you get the consistency you prefer. If you add the absolute bare minimum – just enough so that it will blend – it will become even more mousse-like in consistency, especially if you leave in the fridge overnight to set.
- If you add more water, it will blend more easily, and come out even smoother, but it might not hold as much air, and so it will be more like pudding than mousse.
- This recipe is really easy to double, triple or even quadruple (depending on the size of your blender and how many coconuts you can stand to open). It really is a very forgiving recipe, and seems to work no matter how rough and ready I am with the measurements. Now that’s my kind of recipe!
- I suspect if you made this recipe as thick as possible, by minimising the water, you could even use it to make a chocolate cheesecake filling. I haven’t tried it yet myself, but it’s something to keep in mind.
- If you don’t have a high-speed blender, you might struggle to get it smooth enough, but it’s still worth a try. You can certainly use a mix of water and ice, and start with cold ingredients to give you the maximum blending time before it all starts to heat up too much.
- Just like any plant-based recipe, this raw vegan chocolate coconut pudding really only keeps for around four days in the fridge, but then, who would leave something as delicious as this sitting around in the fridge for that long?
I started buying and cracking coconuts for the coconut water, because I love drinking coconut water SO much (and also because I was determined to master cracking coconuts).
But then I suddenly had all this fresh raw coconut flesh to use, so what was I going to do with it?
At first I made coconut yoghurt, inspired by this recipe on Choosing Raw, but then I got the idea to swap the lemon juice for cacao powder, and this delicacy was born.
I think this is officially my fourth “vegan chocolate pudding recipe”, although I’ve only published two of my others:
- Raw Vegan Chocolate Hemp Pudding
- Vegan Chocolate Ice Pops (actually just frozen chocolate bean pudding)
plus the classic avocado chocolate mousse recipe that’s also popular in the raw vegan world.
Do you think maybe I have a thing for chocolate pudding?
I hope you love it as much as I do.
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And have an awesome chocolate pudding filled day!
~ Nikki, Eating Vibrantly