Low carb coconut cream chocolate pudding

Put a can of coconut milk in the fridge (cold) over night. The milk will separate into its components coconut water and coconut cream on top.  Open the can and remove the coconut cream (not the coconut water at the bottom) into a bole and whip with an electric beater, so it gets fluffy. Melt some dark chocolate, 50 gram or more. Pour in the melted chocolate in the coconut cream  while stirring. Potentially add some liquid stevia ( a drop or two) if you do not find it sweet enough. Pour into small cups and put in the refrigeration for minimum 10 minutes. Though the longer you leave it in there the more firm it gets (almost like truffles after a few days) . Delicious as is or with topping of whipped cream.



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