Chocolate Pudding With Raspberries
Prep time
Cook time
Total time
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Gail Watson Photography.
Cuisine: Dessert
Serves: 5 puddings
  • 2⅓ cups reduced-fat (2%) milk
  • 1 tablespoon coconut oil ¼ cup 100% pure maple syrup
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1¼ cups fresh raspberries
  1. In a medium saucepan over medium-low heat, heat the milk and coconut oil, stirring, until the oil is melted. Add the maple syrup, cocoa powder, vanilla, and salt, and stir to incorporate.
  2. In a small bowl, whisk together the water and cornstarch. Add to the saucepan and whisk to blend. Increase the heat to medium and cook, stirring regularly, until the pudding thickens, about 5 minutes. Remove the saucepan from the heat and set aside to slightly cool.
  3. Divide the pudding into each of 5 containers (about 1⁄2 cup each) and place plastic wrap over the pudding (make sure the plastic is touching the pudding). Cover and refrigerate for at least 4 hours and then remove the plastic wrap and top each pudding with 1⁄4 cup of raspberries.
  4. Storage: Place airtight containers in the refrigerator for up to 5 days.
Nutrition Information
Serving size: 1 container Calories: 169 Fat: 6 g Saturated fat: 4 g Carbohydrates: 25 g Sugar: 18 g Sodium: 115 mg Fiber: 3 g Protein: 5 g
Recipe by Toby Amidor Nutrition at