I’m not even a huge chocolate fan and I L-O-V-E-D this pudding. And I hate coffee, but it had almost a mocha taste that I thought was really good, most likely because I also added a bit of almond extract. But if you don’t have almond extract, no worries, it still tastes great without it.

Another thing I like about this dessert is that it is so easy to make, you can make in bulk, and it require no baking.

I am not a good baker.

I hate measuring out every single ingredient. I want to do my own thang. Luckily, you can mix it up with this pudding. Add berries, add banana, add whipped cream. GO CRAZY!



  1. Heat the coconut milk over medium heat.
  2. Add the cocoa powder and stir to combine.
  3. In a measuring cup, combine the gelatin and 1/4 cup water until a gel forms.
  4. Slowly pour it into the coconut milk.
  5. Add the vanilla and almond extract.
  6. Lastly, stir in the honey.
  7. Chill for at least an hour and you’re all set!


  1. Sorry to bother you again, but I made this chocolate pudding for the second time now, first was tooooo thick and then the 2nd time using 1/2 Tbls gelatin is too thin.
    What should I do?



  2. i made this today! while the flavor is awesome, it’s very gelatinous! almost like a gelatin mold dessert as opposed to a creamy pudding. i will try it with 1/2 a Tbsp next time.

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