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A few weeks ago, Chobani sent me a gargantuan sized box of their new (and some of my old favorite) yogurt flavors.

That’s right. They sponsored the Olympics, they sponsored BLEND, and they sponsor my life.

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A seriously generous company.

So generous, that I had to freeze some of the larger ones. As I was transferring this one to my freezer, I noticed a recipe for a pudding (of sorts) on the back of the container.

I (naturally) had to mess it up and do my own thing, but it turned out wonderfully. Still has that greek yogurt tang that I like, but just a hint more desserty.

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Chobani Coconut Chocolate Pudding

serves four

PRINT Recipe

[adapted from the recipe on the back of the yogurt container]

  • 16 oz Vanilla Chocolate Chunk Chobani
  • 1/4 C cocoa powder (unsweetened)
  • 1/4 C sugar
  • 1 C coconut milk (canned)
  • 1 packet unflavored gelatin
  • 3 T water
  • 1/2 t vanilla
  • 1/4 C unsweetened coconut
  • chocolate chips for garnish (optional)

Combine the gelatin and water in a large bowl and set aside.

In a small saucepan, combine the coconut milk, sugar, and cocoa powder. Once it is all combined, turn off the heat and stir in the vanilla.

Add the yogurt, coconut milk mixture, and coconut to the gelatin and stir until smooth. Transfer to serving dishes, cover with plastic, and refrigerate for a 3-4 hours.

Garnish with chocolate chips and more coconut and enjoy!

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