Coconut Chocolate Pudding
This makes a yummy dessert that is wheat, gluten, dairy, egg, soy and sugar free.
Makes 8 servings
Melt
2 ounces unsweetened baking chocolate
2 tablespoons coconut oil
1 "brick" (or round) coconut palm sugar (from the Asian Market -- about 1/2 cup sweetness equivalent)
Add
2 teaspoons vanilla
3/4 teaspoon cinnamon
dash salt
6 packets Truvia sweetener
Stir in
1/2 of a 13.5 ounce can of coconut milk
In a cup, stir together
2 tablespoons tapioca flour in
4 tablespoons water
Add to the mixture in the pan.
Bring it all to a boil, then pour it into a small pan and chill it for at least 30 minutes.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Thursday, September 08, 2011
Coconut Chocolate Pudding
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