Heavenly Low-FODMAP Chocolate Pudding/ Pots-de-Crème; Gluten-free, Vegan
March 4, 2018
This low-FODMAP chocolate pudding recipe is the rich, creamy low-FODMAP chocolate decadence you have been craving. This recipe reminds me of a French pot-de-creme due to its extra thick consistency. However, since it is not a traditional custard (no eggs) it really is more appropriate to call it low-FODMAP chocolate pudding.
Top it with low-FODMAP coconut whipped cream, fresh low-FODMAP berries (like blueberries, strawberries or raspberries), or toasted low-FODMAP nuts (like peanuts, hazelnuts, pecans or walnuts). This low-FODMAP chocolate pudding is vegan and gluten-free, and absolutely to die for!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Chocolate Pudding/Pots-de-Crème; Gluten-free, Vegan
Prep time: 15 minutes plus cooling
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
- 1 can (13.5 ounce) full fat canned coconut milk (I like Trader Joes or Thai Kitchen)
- 6 tablespoons unsweetened cocoa powder (20 g or about 1.5 tablespoons is one low-FODMAP serving)
- 1 ounce/30 g semisweet chocolate (1 ounce is one low-FODMAP serving)
- ¾ cup white sugar
- 3 TB cornstarch or tapioca starch
- 1/2 teaspoon vanilla extract
- Mix together the coconut milk, sugar and cocoa powder in a saucepan
- Bring it to a boil over medium heat and reduce heat
- Add cornstarch and stir
- Use immersion blender to remove all lumps
- Simmer, whisking frequently, for 10 minutes, sauce should thicken
- Stir in the chocolate until melted
- Remove from heat and stir in vanilla
- Place in dessert bowls or mason jars and refrigerate
- Cover with saran wrap in contact with surface (prevents skin layer from forming)
- Chill about 6 hours or overnight
- Garnish with low-FODMAP coconut whipped cream and fresh berries or toasted nuts.
- Low-FODMAP chocolate heaven!