If you’re on a sweet or chocolate craving looking for something quick and easy to make, then come over here. I have something for you.
It’s called Quick Chocolate Coconut Pudding/Fudge, and there’s no cooking whatsoever. And it can be made in under 5 minutes.
Seriously!
Just watch the video. It’ll walk you through the whole recipe. This recipe is so quick and easy; it can be made whenever you so desire (providing you have Coconut Cream Concentrate, of course. You cannot substitute for it).
And as the name says, it can be either a pudding or fudge.
 |
| Chocolate Coconut Pudding |
Look at how creamy that is. But it’s dairy-free! Sshhh, don’t tell. No one will ever know. On top of being naturally dairy-free, this is gluten-free also.
If you’re not a pudding person, pour the pudding into a small parchment paper–lined pan and refrigerate or freeze until firm. Then you get this:
 |
| Chocolate Coconut Fudge |
No, I didn’t put nuts in there (I’m not too crazy about nuts in my sweets). Those are little coconut oil clumps. You can mix and mix and mix and mix (depending on how solid the oil is) to fully blend them all in, but I don’t bother. It tastes phenomenal just the way it is: creamy, rich, soft, and sweet. Not a sickeningly sweet like a lot of fudge; it’s just right. And unless you use more Coconut Cream Concentrate and Virgin Coconut Oil (instead of Expeller-Pressed Coconut Oil), the coconut isn’t noticeable. Even coconut haters will eat this if you don’t tell them there’s coconut in it.
That’s it! It’s just a 3-step process. Measure, mix, and eat. Unless you’re making fudge, then there’s one extra step. But I doubt that it’ll make it to the fridge. *grins*
Enjoy!
Sarah 🙂
Quick Chocolate, Coconut Pudding/Fudge
- 4 tablespoons cocoa powder
- 4–6 teaspoons honey, or to taste
- 2 tablespoons water
- 2 teaspoons Coconut Cream Concentrate
- 2 teaspoons Virgin Coconut Oil
- coarsely chopped walnuts (optional)
Directions:
Mix all ingredients well except the nuts. Add nuts, if desired, and mix through.
This makes 2 small servings. (It is very rich.)
When eaten at room temperature, this is something like a rich pudding.
To make fudge: double or triple recipe, pat into a pan, and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.
Recipe submitted by Simi, Los Angeles, CA.
Recipes prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
