Dairy and gluten free chocolate pudding

Emily Bridges

Co-founder IBDrelief

This thick chocolate pudding is made with only 3 ingredients, is dairy and gluten free - and it tastes amazing!

Ingredients

400ml Coconut Milk tinned
2tbsp Maple Syrup
2tbsp Honey

Method

For this to work you need to buy a can of coconut milk with a high amount of coconut in it (usually above 70% works well). The ingredients' label should list this.

1. Put the unopened canned coconut milk in the fridge. After several hours remove it from the fridge. Carefully turn it over so that the end which was on the bottom while refrigerated is now on the top. Use a cap opener to open it. You should find that the coconut water and coconut cream have separated. Pour out the coconut water which is on top. You should be left with the thick coconut cream.

2. Scoop out the coconut cream into a bowl and add the cocoa powder and maple syrup/honey.

3. Throughly mix all the ingredients until they are all completely blended.

4. Place the mixture into the serving bowls and refrigerate until ready to eat. Serve with fresh fruit.

If you would like it to be slightly sweeter or more chocolatey then adjust the amounts of maple syrup/honey and cocoa powder to you taste.

This can be made the day before needed.

Emily Bridges

Co-founder IBDrelief

I have been supporting my husband in his journey with ulcerative colitis since 2008, have a passion for learning about IBD and am a keen amateur cook!

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