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 🙂

• 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.

Submit your recipe here!

Strawberry, Coconut Parfait

Servings: 2

Ingredients:

Strawberry syrup:

• 1 cup fresh strawberries
• 1/4 cup honey

Cream:

• 1 cup cashews
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/4 cup water, as needed

Garnish:

• 1/2 cup sliced strawberries
• 1/2 cup toasted coconut

Directions:

Blend syrup ingredients in a blender until smooth. Pour into a bowl and set aside. Wash blender pitcher. Place all cream ingredients except water into blender. Add water as needed, blending until a smooth-pudding texture is reached. To assemble: spoon cream into 2 parfait glasses, top with sliced strawberries and toasted coconut, and drizzle strawberry syrup over the top.

Recipe submitted by Janet, La Crosse, WI.

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Chocolate Coconut Pudding

Ingredients:

• 3 tablespoons Coconut Cream Concentrate
• 2 3/4 cups warm water
• 2/3 cup whole sugar
• 3 tablespoons cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Directions:

Melt Coconut Cream Concentrate in warm water. Mix sugar, cocoa powder, cornstarch, and salt in a 2-quart saucepan. Gradually add Coconut Cream Concentrate and water mixture.

Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.

Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.

Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add it at the end with the coconut oil and vanilla.

Recipe submitted by Tammy. Cape Girardeau, MO.

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Submit your recipe here!