Dark Chocolate Coconut Pudding

Younger Recipe | Dark Chocolate | Sara Gottfried MD

This Dark Chocolate Coconut Pudding is a must-have for your meal plan. Why? Because it tastes delicious, it stops sugar cravings before they derail your diet, and it is also nutrient-dense. What more can you want from a dessert?

Did you know that dark chocolate has so many health benefits? Chocolate made with at least 70% cacao has been proven to lower cortisol, the body’s main stress hormone. Not only that, it has a high level of magnesium and benefits the brain and the heart. Dark chocolate actually falls into the category of healthy monounsaturated fats, similar to avocado, nuts, and seeds. Cacao or extra dark chocolate (85 percent cacao or higher) contains methylxanthines, another polyphenol, which are proven to enhance the brain body, reverse insulin block, lower blood pressure, and protect the nervous system.

And one more benefit of this delicious dessert is the anti-aging properties of collagen. Who doesn’t want that? For more powerhouse recipes like this, pick up a copy of my book Younger, A Breakthrough Program to Reset Your Genes, Reverse Aging, and Turn Back the Clock 10 Years


2 cups coconut milk
3–4 ounces dark chocolate (80 percent cacao or higher), chopped into small
1 tablespoon high-quality gelatin (a form of collagen that is soluble only in hot
1/2 teaspoon vanilla extract
Pinch of sea salt


  1. Heat the coconut milk on medium-low in a heavy-bottomed pot.
  2. Dissolve the gelatin in a separate bowl but do not boil.
  3. Add the dark chocolate and whisk constantly until it melts.
  4. Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. (If you just dump the whole tablespoon in, it’ll get clumpy.)
  5. Turn off the heat and whisk in the vanilla extract.
  6. Pour into your desired bowls or cups and chill for at least 2 hours or until set.