Puddin’

Y’all…I’m about to put some crazy ingredients(es) up in your chocolate pudding.

But it’s chocolate so that’s good.

It’s Friday, go crazy.

I do what I want on Friday’s.

I put some coconut milk up in this pudding.

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That’s not even crazy.

Enter pumpkin.

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Yes, I just Thanksgiving-fied your chocolate pudding.

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Then we top this chocolate bowl of goodness off w/ some toasted coconut.

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Only because toasted coconut is my life.

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Andddddd if I’m gonna have chocolate, I’m gonna have coconut.

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I mean…..duh.

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I’m not even joking when I say this stuff is so good that it slapped me silly.

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I put a drizzle of melted coconut cream (from the top of the canned coconut) on top.

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This is real life…fo reaaalz.

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It’s like an Almond Joy in pudding form.

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Seven days until I wear my stretchy pants, yell at the Dallas Cowboy football game, and eat my body weight in stuffing until I can’t talk.

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Heck yes.

Pumpkin Chocolate Pudding w/ Toasted Coconut
Author: 
Recipe type: Dessert, Pudding
Cuisine: American
Prep time: 
Total time: 

Serves: 2
 

Creamy, chocolate pudding w/ pumpkin as the secret ingredient. Made w/ silky smooth coconut milk, maple syrup, and topped w/ crisp, toasted coconut flakes. GF, vegan, paleo, refined sugar-free.
Ingredients
  • ¼ c. pure pumpkin puree
  • ¼ c. unsweetened cocoa powder
  • ¼ c. pure maple syrup
  • ½ c. + 2 T. full-fat coconut milk
  • 1 t. pure vanilla extract
  • ¼ c. unsweetened coconut flakes, toasted
  • coconut cream (scrape this off of the top of the canned coconut milk and reserve for topping), optional

Instructions
  1. Place all of the ingredients, except for the toasted coconut in a large food processor, blend until smooth.
  2. Pour into two individual baking ramekins and serve chilled topped w/ toasted coconut and a dollop of coconut cream.

Nutrition Information
Serving size: 2 Calories: 198 Fat: 7.6g Saturated fat: 6.9g Unsaturated fat: .6g Carbohydrates: 35.5g Sugar: 28g Sodium: 21.3mg Fiber: 4.5g Protein: 3.5g

MANGIA!!!

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