If you are following a keto diet and want to eat something sweet and chocolatey but without carbs, then you should make this Keto Chocolate Pudding Coconut Milk recipe.
It’s not basic like the chia pudding with cocoa or watery chocolate mixed with artificial sweeteners.
I made this keto pudding using coconut milk, but with a very unique twist, and made it like a full-on dessert treat.
For example, it has cream in the after which tastes like gourmet chocolate mousse, but it’s dairy free, sugar free, and keto approved.
In this post, I will teach you step by step how to make this unique version of Keto Coconut Milk Chocolate Pudding.
How to customize it if you want a different texture or flavor, what can you serve with it, what sweeteners work best with it, and many more things.
Why I Made This Unique Instead of Regular Keto Chocolate Pudding
First thing is that I like trying different recipes.
Secondly, most of the time, keto chocolate pudding recipes have avocado in them, or they are just made using cocoa powder, almond milk, etc.
But I wanted something smooth, velvety, and rich.
Therefore, I combined this coconut milk, egg yolk custard base, real dark chocolate, along with a low-carb sweetener.
And after trying all these things, I made it.
So now, after tasting it, I would say it was not overly sweet. It didn’t taste fake or like a boring keto diet.
Plus, it is set beautifully like the real pudding or the regular one that we make.
I’m sure you will love this keto chocolate pudding coconut milk recipe. If you are on a keto diet, and if you want a cafe-style dessert.
Also read: Sugar Free Chocolate Pudding with Almond Milk Recipe
Ingredients for Keto Chocolate Pudding Coconut Milk
This keto chocolate pudding with coconut milk only needs a few ingredients, but each one plays a very specific role to make a rich, pudding-like texture.
Here I have mentioned what you’ll need:
1. Full-Fat Coconut Milk (1 can – 13.5 oz)
You will need a canned or full-fat coconut milk, which will bring the creamy taste and will replace the dairy milk or cream.
You can use Thai Kitchen Coconut Milk or Native Forest Coconut Milk brand because they have no filter and also have thick coconut cream layers.
Note: You should shake well, or stir if separated, because you will need thickness.
2. Egg Yolks (3 large)
This is one of the secret upgrades.
Egg yolks will give structure and creaminess, and tune your regular pudding into something like a rich custard.
But don’t worry, you won’t have to feel any eggy taste at all — just pure smooth texture.
3. Unsweetened Cocoa Powder (2 tbsp)
This will give you the chocolatey flavor but won’t make the pudding too overpowering.
I prefer using Valrhona or Ghirardelli because they’re smoother and not too acidic.
4. Dark Chocolate (2 oz – 85% or higher, chopped or chips)
This is very important. I recommend you use Lindt 90% or Lily’s sugar-free dark chocolate.
If you melt real chocolate into your coconut base, it will make the pudding taste like it came from a high-end dessert place.
5. Sweetener (3 tbsp – monk fruit, erythritol, or allulose)
You can use Lakanto monk fruit sweetener or powdered erythritol.
I personally like powdered because it dissolves without any grainy texture.
I also love allulose for this because it gives pudding a soft, custardy texture without crystallizing when cold.
6. Vanilla Extract (½ tsp)
It will be used to add warmth and round out the chocolate.
7. Pinch of Sea Salt
This is optional, but if you add a little sea salt, it will balance the sweetness and deepen the cocoa flavor.
Also read: No-Bake Chocolate Banana Pudding Pie Recipe
How to Make This Creamy Keto Coconut Milk Chocolate Pudding
Here is my way to make this easy keto chocolate pudding coconut milk recipe. I said easy because you will just need one saucepan and no blender.
Step 1: Warm the Coconut Milk
You want to take a medium saucepan and then:
- Pour 1 can of full-fat coconut milk
- Heat it over medium-low heat.
You don’t want to boil it — just warm it until it starts steaming.
Why: We want to loosen it up to add cocoa and other ingredients.
Step 2: Mix in Cocoa Powder & Sweetener
Once the milk is ready, then you have to whisk in 2 tbsp cocoa powder and your sweetener (I used 3 tbsp powdered monk fruit).
After that, you want to whisk it really well and make sure there are no lumps left.
Tip: If cocoa isn’t dissolving well, you can sift it in with a mesh strainer. This will make the mix smoother.
Step 3: Temper the Egg Yolks
Take a separate bowl and then whisk the 3 egg yolks.
Then, take 2 to 3 spoonfuls of your hot coconut milk mixture and slowly pour it into the yolks (while whisking non-stop).
This step is important.
Why: This will warm up the eggs slowly so they don’t scramble when you add hot milk.
Once tempered, you can slowly pour the egg mixture back into the saucepan and continue whisking.
Step 4: Stir Constantly Until It Thickens
Now reduce the heat to low and keep stirring the mixture.
Within 5 to 7 minutes, it will start to thicken into a silky, pudding-like consistency.
You’ll know it’s done when it coats the back of your spoon and you can draw a line through it.
Step 5: Add Chocolate, Vanilla, Salt
Remove from heat and immediately add the following ingredients:
- Chopped dark chocolate (2 oz),
- Vanilla extract
- A pinch of sea salt.
Then stir until everything melts and becomes glossy.
The pudding at this point should be thick, rich, and smelling amazing.
Step 6: Chill It Down
Pour the pudding into small glass jars or ramekins.
And then cover them with plastic wrap (touch the surface to avoid skin forming).
You want to chill in the fridge for at least 3 hours, or as long as it’s not fully set.
It will firm up as it cools, but it stays creamy and spoonable.
Also read: Vegan Chocolate Banana Peanut Butter Chia Pudding Recipe
Ingredient Swaps & Variations You Can Try
This keto chocolate pudding with coconut milk is highly customizable. So you can make it different based on how indulgent or simple you want it. Here is what you can do:
Make It Nutty:
You can add 1 tbsp of almond butter or peanut butter while it’s warm.
This will give your pudding a nutty kick or flavor, it would be kind of like keto Reese’s pudding.
Plus, it will also add a little protein.
Make It Mocha:
You’ve to add 1 tsp of instant espresso or strong coffee to your coconut milk.
Chocolate + coffee = deep, adult dessert, you’ll love it.
Make It Spiced:
Just add a pinch of cinnamon, cardamom, or cayenne if you want a warm, spicy version.
This is especially good if you’re serving it in winter or near holidays or special occasions like Christmas, birthdays, anniversaries, etc.
Coconut Bonus:
You can sprinkle toasted shredded coconut on top before serving.
It will boost the coconut flavor. Plus, it will add crunch, too.
Make It Vegan (No Eggs):
You can skip egg yolks, and instead of that, you can use 1½ tbsp chia seeds.
But before that, you have to blend them into the mix, or add 1 tbsp of coconut flour while cooking to thicken.
The texture will be different, but it will still be tasty.
Pro Tips for Making Keto Chocolate Pudding Even Better
- Use a Silicone Whisk: If you’re using nonstick pans, it will prevent scratching and allow you to stir smoothly.
- Don’t Walk Away While Cooking: The mix can go from smooth to overcooked fast; it happens too many times with me.
- Sieve It: If your pudding ends up with any tiny lumps, you should pour it through a fine mesh sieve before chilling. By doing so, you will have silky smooth pudding every time.
- Batch It: You can double or triple the recipe and store it in mini jars to meal prep desserts for the week.
Texture, Flavor, and Why It Works So Well
Everyone has different taste buds, but I’m sharing my personal opinion of how I felt when I tested it.
So, the texture of this Keto Coconut Chocolate Pudding was like a pastry cream crossed with ganache.
It’s not like mousse, it’s not a cake, but it’s just spoonable, rich, silly, and thick.
It is rich because of the natural richness of coconut milk, and it has texture because of egg yolk. And the flavor of dark chocolate.
All of this with zero sugar and with very low carbs. It can even be used when you are on your keto or weight loss diet.
What to Serve with Keto Coconut Chocolate Pudding
This pudding is already amazing on its own, but if you want to serve it as a dessert course or make it even more special, here are some serving ideas I recommend you try:
Whipped Cream:
You can top your pudding with keto whipped cream made with heavy cream and a bit of monk fruit.
Keto Biscuits or Cookies:
You can pair it with almond flour shortbread cookies; it will also be a perfect combo.
Besides this, you can use HighKey cookies or homemade ones; both are good.
Fresh Berries:
Even on keto, a few raspberries or strawberries are allowed.
Their tartness will cut through the rich pudding and give you a pop of color, too.
Toasted Nuts:
You can chop pecans, pistachios, almonds, or hazelnuts on top to make every bite more interesting — and it will also keep you full longer.
Dark Chocolate Shavings:
If you want your pudding to look like a fancy dessert, you can grate a little extra dark chocolate on top before serving.
Or you can even dust off unsweetened cocoa powder.
Espresso Shot on the Side:
If you’re making this keto chocolate pudding with coconut milk for a dinner party, you can serve it with a cup of strong espresso or black coffee.
It will create a classy European café vibe.
Nutrition Info (Approximate Per Serving – Recipe Makes 3 Servings)
- Calories: 280–320 kcal
- Fat: 25–28g
- Net Carbs: 4–5g
- Protein: 6–8g
- Sugar: 1–2g (from chocolate and coconut milk only)
The real nutritional value will depend on your specific ingredients, so check their labels — especially your coconut milk and chocolate.
Conclusion
This was my keto chocolate pudding coconut milk recipe, which I made in a way that’s not like a regular pudding.
It’s rich, smooth, and gives a cafe-style feel.
I made it using real dark chocolate, coconut milk, and egg yolk. This pudding will easily melt in your mouth.
And despite being keto, it still won’t feel like diet food at all. You can serve it in a jar, top with ice cream, or make it fancy by topping berries or nuts on it.
So now grab your ingredients, saucepan, and make this keto chocolate pudding with coconut milk.
FAQs
Here are a few questions and their answers regarding the chocolate pudding with coconut milk recipe.
Can I make this recipe without egg yolks?
Yes, you can make this Keto Chocolate Pudding Coconut Milk without an egg yolk. And instead of that, you can use 1 tablespoon of chia seed.
But before that, you wanna blend them in powder form and then mix them in coconut milk.
Besides this, you can also use 1 tablespoon of coconut flour to make your pudding thick.
The texture will be a little bit different than the traditional coconut chocolate pudding recipe. It will be like custard. But it will be delicious and is keto-friendly.
Why is my pudding grainy or lumpy after chilling?
It’s very common, especially when you are using cocoa powder, which you don’t mix properly, or if you are using eggs, but they don’t temper well.
So, to fix this, you want to pour pudding through a fine mesh sieve before chilling.
This will remove lumps and make your pouring silky and smooth.
How long can I store keto coconut chocolate pudding in the fridge?
If you store this keto Chocolate Pudding Coconut Milk in an airtight container or in a covered glass jar, this pudding will be okay for the next 4 days in the fridge.
But I recommend that you not freeze it completely. It will change the texture and make it watery. You won’t like it.
Keto Chocolate Pudding Coconut Milk
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 3 large egg yolks
- 2 tbsp unsweetened cocoa powder
- 2 oz dark chocolate 85% or higher, chopped or chips
- 3 tbsp powdered sweetener monk fruit, erythritol, or allulose
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions
Step 1: Warm the Coconut Milk
- In a medium saucepan, pour 1 can full-fat coconut milk and heat over medium-low until steaming. Do not boil.
Step 2: Mix in Cocoa Powder & Sweetener
- Whisk in 2 tbsp cocoa powder and 3 tbsp sweetener until fully combined. If lumpy, sift the cocoa before adding.
Step 3: Temper the Egg Yolks
- In a separate bowl, whisk 3 egg yolks. Slowly add 2–3 spoonfuls of the hot coconut mix while whisking constantly to warm the yolks. Then pour it back into the saucepan.
Step 4: Stir Until It Thickens
- Reduce heat to low and keep whisking for 5–7 minutes until it thickens and coats the back of a spoon.
Step 5: Add Chocolate, Vanilla, Salt
- Remove from heat. Stir in 2 oz dark chocolate, ½ tsp vanilla extract, and a pinch of salt. Mix until glossy and smooth.
Step 6: Chill the Pudding
- Pour pudding into jars or ramekins. Cover with plastic wrap (touching the surface) and chill for at least 3 hours.
Notes
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.
