In need of a simple allergy friendly recipe for chocolate pudding that you don’t need to feel guilty about? We’ve got you covered. This gelatin pudding is just what you need satisfy that pudding craving, and it doesn’t take very long to make.
- 2 Cups Coconut Milk (carton variety/not canned)
- 2 Tbsp Cocoa Powder
- 1/4 Cup Erythritol (or 14 drops Monk Fruit Extract)
- 2 Tsp Vanilla Extract
- 1 1/2 Tsp Unflavored Gelatin Powder
- 2 1/2 Tbsp Cold Water
- Combine Erythritol (or Monk Fruit extract), Cocoa Powder, and Milk in a medium saucepan.
- Heat to a boil stirring constantly.
- Reduce heat and continue cooking, stirring often.
- Put the cold water in a small bowl and add the unflavored gelatin (use rounded spoonfuls to get a slightly harder set, too much and it will be a lot like Jello).
- Let the gelatin mixture sit for two to three minutes, or until it is fully saturated.
- Microwave for about 15 seconds to melt completely (alternatively: set the small bowl in shallow heated water on the stove-top to melt).
- Pour the hot milk mixture into a heat safe bowl and whisk in the melted gelatin.
- Add the Vanilla Extract. You can also substitute other flavors. A favorite for us is 1/2 tsp of vanilla and 1/2 tsp of raspberry.
- Chill in fridge for about 2 hours. Portion size effects set time, to chill faster separate into single serving containers.
|Serving Size||1/4 Full Recipe (About 1/2 cup)|
|Net Carbs||1.00 g|