Introduction
Imagine the creamiest, most decadent chocolate pudding you’ve ever had… now imagine it without the sugar crash, dairy bloat, or guilt. Sounds like a dream, right? Well, welcome to reality — this Coconut Milk Chocolate Pudding with Stevia is here to wrap your taste buds in velvet without wreaking havoc on your blood sugar levels.
Whether you’re managing diabetes, going low-carb, or just watching your sugar intake, this pudding is your new go-to. Made with full-fat coconut milk for that luscious mouthfeel and sweetened naturally with Stevia, it’s the kind of dessert that loves you back.
Why This Recipe Works
This pudding isn’t just another “healthy alternative” — it actually tastes good. Like, hide-it-from-your-family good. Here’s why:
- Coconut milk offers a creamy texture that rivals traditional milk-based puddings.
- Stevia keeps it sweet but blood-sugar-friendly.
- Cocoa powder adds deep, rich chocolate flavor.
- Cornstarch or agar-agar gives it that classic pudding thickness.
- It’s vegan, gluten-free, dairy-free, and refined sugar-free.
It’s indulgence minus the crash.
Ingredients Overview
Let’s keep it simple and pantry-friendly:
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons unsweetened cocoa powder
- 1.5 teaspoons cornstarch (or 1 tsp agar-agar powder for a firmer set)
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Stevia to taste (usually about 1/4 tsp powdered or a few drops liquid)
- Optional: 1 tablespoon dairy-free chocolate chips (for extra richness)
Tools You’ll Need
You don’t need a fancy setup — just a few basics:
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Rubber spatula
- Serving bowls or ramekins
- Fine mesh strainer (optional, for super smooth pudding)
Step-by-Step Instructions
1. Mix Dry Ingredients
In your saucepan (before turning on the heat), whisk together cocoa powder, salt, and cornstarch.
2. Add Wet Ingredients
Gradually whisk in coconut milk to avoid lumps. Add Stevia and vanilla. Stir well.
3. Heat It Up
Place the saucepan over medium heat. Keep whisking gently as the mixture heats. You’ll feel it thicken around the 5-minute mark.
4. Let It Simmer
Once it starts bubbling, lower the heat and whisk for another minute to cook out the starch flavor.
5. Final Touch
Remove from heat. If using chocolate chips, stir them in now for an extra creamy finish. Optionally, strain the pudding through a mesh sieve for a smoother texture.
6. Cool and Chill
Pour into ramekins. Let it cool at room temp for 15 minutes, then cover and chill in the fridge for at least 2 hours.
Tips for Perfect Texture and Taste
- Don’t stop whisking. Coconut milk scorches easily.
- Want thicker pudding? Add a bit more cornstarch (but don’t overdo it).
- Need to swap Stevia? Try monk fruit sweetener or erythritol.
- Craving mocha flavor? Add 1 tsp instant espresso powder.
Variations You’ll Love
- Chili Chocolate: Add a pinch of cayenne or chili powder.
- Mint Chocolate: A drop of peppermint extract brings refreshing flair.
- Nutty Delight: Top with chopped almonds, pecans, or coconut flakes.
- Fruit Swirl: Add mashed raspberries or blueberries before chilling.
Serving Suggestions
- Top with sugar-free whipped cream and a sprinkle of dark chocolate shavings.
- Serve in fancy glasses with a mint leaf for parties.
- Layer with berries and granola for a parfait-style dessert.
- Add a spoonful of peanut butter on top for a salty-sweet twist.
Storage and Make-Ahead Tips
- Fridge: Store in the fridge covered for up to 4 days.
- Freezer: Freeze in silicone molds for pudding pops!
- Meal Prep: Make a double batch and portion into snack-size containers.
Nutrition Table (Per Serving – makes 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Fat | 16g |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 1g (natural) |
| Protein | 2g |
| Net Carbs | 5g |
Conclusion
There you have it — a creamy, dreamy chocolate dessert that doesn’t spike your blood sugar, doesn’t mess with your digestion, and doesn’t take a culinary degree to make. Whether you’re treating yourself after dinner or prepping a guilt-free snack for the week, this Coconut Milk Chocolate Pudding with Stevia is comfort food with a conscience.
So go on — grab that spoon and indulge with zero regret.
FAQs
1. Can I use almond milk instead of coconut milk?
Yes, but the pudding will be thinner and less creamy. Try adding extra cornstarch.
2. Is this safe for diabetics?
Yes! It’s low in net carbs and sweetened with Stevia, which won’t spike blood sugar.
3. Can I make this without cornstarch?
Sure — use agar-agar or chia seeds for thickening instead.
4. Does it taste like coconut?
Mildly, yes. But the chocolate flavor dominates, especially with vanilla and Stevia added.
5. Can I reheat it after chilling?
It’s best served cold, but gentle reheating on low won’t hurt the texture.