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Paleo and Keto Chocolate Pudding


  • 3 1/2 oz bittersweet chocolate, broken into pieces (I used Lindt 70% cacao)
  • 1 cup canned coconut milk, full-fat, unsweetened 


  • during a medium pot, heat the chocolate and coconut milk over medium heat, stirring till chocolate is molten.
  • flip heat off and whisk the mixture with a hand whisk till terribly swish.
  • Pour into 5 (4 oz) ramekins or course glasses, cowl and refrigerate a minimum of two hours before serving.

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