After I made my first batch of Toasted Coconut Butter I was officially obsessed. I ended up making a few more batches so I could use the Toasted Coconut Butter in other recipes rather than just making the cups/candies. Since I love the combination of chocolate and coconut, I knew the coconut butter would be perfect in my chocolate pudding. The chia seeds in the recipe help thicken the pudding. I ran the chia seeds through a spice grinder so the pudding had a smooth texture, but if you prefer more of a tapioca type texture you could leave them whole. The topping for the pudding was some sweetened coconut cream (the cream that rises to the top of coconut milk when it’s refrigerated over night) and some toasted coconut.
Chocolate and Toasted Coconut Butter Pudding
