Coconut Chocolate Pudding

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.

Hawaiian style Coconut Milk Pudding

Hawaiian style Coconut Milk Pudding


This is really delicious!  I think it would be good with about 1/2 cup shredded coconut added at the last step.


1 1/2 cups coconut milk
5 tablespoons cornstarch
1 cup goat milk
1/2 teaspoon vanilla
9 packets Truvia


In a small saucepan, combine the coconut milk and cornstarch.  Bring it to a boil.  Reduce the heat and add the remaining ingredients.  Mix them well over low heat until they are thickened, about 2 minutes.  Pour the pudding into a 9"x2" square baking pan and chill it until it is set, about 30 minutes.  Cut it into squares and enjoy!


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