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Paleo Spicy Mexican Chocolate Pudding

  • Author: Tina Turbin


I love to do a little indulging after I have worked my body and I deserve a treat to celebrate my years of Mom-hood.This is just such a tasty dessert. I can only handle so much chocolate and then it keeps me up all night. I am such a lightweight. You should see me when I drink even a small glass of wine. I’ve always been that way.


  • 1 cup coconut milk (not light)
  • 2 teaspoons ground cinnamon
  • to ¼ cup honey of your choice (taste will vary depending on what type of honey you choose)
  • 1 teaspoon orange zest
  • ¼ cup unsweetened cocoa powder
  • ⅛ teaspoon fine sea salt
  • Pinch of cayenne
  • 12.3 ounce box of silken, firm tofu, drained
  • Raw cacao nibs, for garnish or even a truffipop or truffibite if you really want to have some fun


  1. Combine coconut milk and cinnamon in a small saucepan over high heat.
  2. Bring to a boil.
  3. Reduce heat to medium-high and boil for 7 minutes, whisking often.
  4. Mixture will reduce to about ⅓ cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.
  5. In a medium saucepan, combine 3 tablespoons of the cinnamon-coconut milk (you can save the rest for another use—it’s great in smoothies!) honey, orange zest, cocoa powder, salt, and cayenne. Whisk together.
  6. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly.
  7. Remove from heat.
  8. Pour mixture into blender.
  9. Add tofu and blend until smooth, and then transfer to a medium bowl.
  10. Cover and refrigerate until set, at least 2 hours before serving.
  11. Use cacao nibs for garnish.
  12. Serve chilled.
  13. Enjoy!

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Tina Turbin

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