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Baked Chocolate, Coconut & Berry Pudding Recipe

Baked Chocolate, Coconut & Berry Pudding


A moreish pudding, perfect for banting and paleo followers needing a dessert for a special occasion, or just to quell a sweet craving.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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3 eggs
100 g butter, melted
½ C (125 ml) cream
1 C (250 ml) full cream milk
1 C (250 ml) coconut flour
3 Tbsp (45 ml) cocoa powder
13 C (80 ml) xylitol
seeds from 1 vanilla pod or
1 tsp (5 ml) vanilla extract
1 C (250 ml) fresh or frozen
berries, sliced

2 Tbsp (30 ml) cocoa powder
1 tsp (5 ml) xylitol
1 C (250 ml) boiling water

To serve
crème fraîche or cream and fresh berries.

Preheat the oven to 180°C. Lightly grease a large ovenproof baking dish with some non-stick cooking spray or soft butter. For the pudding mixture, whisk together all of the ingredients, except for the berries. Once smooth, stir in the berries and spoon the mixture into the prepared baking dish.

For the sauce, sprinkle the xylitol and cocoa onto the pudding batter. Gently pour the boiling water on top. Place the dish in the oven and bake for 20 minutes.

Serve immediately while it’s still gooey and warm, with a dollop of crème fraîche and fresh berries on top.

This dish can also be baked as individual portions. Just ensure you reduce the cooking time to prevent it from overcooking.