Heavenly Low-FODMAP Chocolate Pudding/ Pots-de-Crème; Gluten-free, Vegan

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

Serves 5-6

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

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

Directions:

  • 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!