This is easily the quickest and simplest dessert I’ve ever made. On top of that, it’s full of healthy fat from the coconut milk.

I know people love decadent, chocolatey, fancy desserts, but the good news about this pudding is that it can be used as a base for any flavor you want, and can even be used for pie filling.

It’s versatile like that.

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Want chocolate pudding? Add a half cup of raw cacao.

Want raspberry pudding? Just puree the raspberries and add ’em right in.

Want banana pudding? Mash up some banana is stir it in.

You can also make these in bulk and put them in the freezer. Thaw when you want a sweet snack that won’t spike your blood sugar.

Ingredients:

Directions:

  1. Heat the coconut milk over low heat.
  2. Add the gelatin to a small amount of coconut milk that you set aside and stir until a paste forms.
  3. Very slowly add this into the coconut milk, stirring constantly so that no lumps form.
  4. Add the honey and vanilla, stir to combine.
  5. Refrigerate for about 30 minutes, or until set.

16 Comments

  1. Would it work without honey? I would need to sub Stevia for my son who is on a candida diet.

  2. Hi Dani……I’m loving the paleo diet but not losing as much weight as I thought I would but anyway……I have gone off coconut so can I substitute almond milk in the easy paleo pudding? thanks

  3. Tried to make this and didn’t work. I refrigerated it and it never set after two hours. There was a sediment like milky material floating around in the liquid milk. Any advice as to what might have happened?

    • dani stout Reply

      Did you use the gelatin I linked to in the article? It has to be this gelatin, the red canister, and it has to be dissolved in water before adding it in.

  4. thanks for this, i will try it…i am not a chocohalic and tired of endless choc. and choc/peanut butter recipes.

  5. Hi, any chance one of the amounts are a typo? I too made this and it did not ever set… And I used all of the exact ingredients… The liquid tastes great, so I definitely want it to work as a pudding! Thanks!

    • dani stout Reply

      Nope. Are you using the red can of gelatin or the green can?

  6. I’m having the same problem other readers did with it not setting. Used the same gelatin (actually used a tad more based on feedback from others) and it’s been in the fridge four hours and still looks like thick milk. I was wondering if maybe it was to do with the vanilla not getting heated and allows to evaporate off a bit? I have no idea really…

    • dani stout Reply

      Gelatin can be so temperamental! It usually solidifies for me, but sometimes even using my own exact recipe it doesn’t. I’d suggest heating it with a bit more gelatin and then refrigerating until it firms up.

    • Try adding more gelatin. Always works for me. In fact, I have to be cautious about adding too much gelatin.

  7. I have the opposite problem with this recipe. It gets solid rather than like pudding. Today, I tried almond milk instead of coconut milk and it’s not setting. It’s like soup after 2 hours. Any chance I can warm it up and add more gelatin?

    • dani Reply

      I haven’t tried, but I believe almond milk you need to use less than recipes call for in order for it to set.

  8. What is ‘1 can’ of coconut milk in grams, ml or floz? Maybe this is where the problem lies? The brand I usually buy is 270g, but others are 500g…

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