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Mounds Bar Chocolate Coconut Pudding Cups

Mounds Bar Pudding

For more than half of my fourth grade existence, I went through a phase where I was completely obsessed with Jello pudding cups.

Every day, I’d find a different flavor packed into my lunchbox—anything from chocolate, to butterscotch, to cheesecake, to classic vanilla. I loved them all. Today’s recipe reminds me of those Jello pudding cups, made even better with the addition of the rich chocolate shell that breaks to reveal a layer of creamy homemade pudding underneath.

Chocolate Almond Joy Pudding

Mounds Bar Chocolate Coconut Pudding Cups

  • 2 tbsp pure maple syrup
  • scant 1/8 tsp salt
  • 1/4 cup coconut butter
  • 6 oz Mori-Nu firm tofu OR cashew cream
  • pinch pure stevia, or 1 tbsp sugar of choice
  • 1 tbsp milk of choice
  • 1/2 tsp pure vanilla extract
  • shredded coconut, if desired

Combine all ingredients in a small blender or magic bullet, and process until completely smooth. Pour into cups or bowls, and refrigerate at least 30 minutes to thicken. Optional topping: Mix together 1 tbsp each cocoa powder, pure maple syrup, and coconut oil. Pour over the chilled puddings and refrigerate 10 minutes to harden. Recipe makes about 3-4 pudding cups.

Click for: Mounds Bar Pudding Cups Nutrition Information

Chocolate Coconut Pudding Cups

Question of the Day:

Do you ever make your own homemade pudding?

Any favorite flavors? I’m partial to my Homemade Chocolate Pudding, but now that I’m in a pudding-making mood, I feel like experimenting. Do you have any flavor requests?

Homemade Soft Pretzels

Link of the Day:  How to make your own Homemade Auntie Anne’s Cinnamon Sugar Pretzels

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Published on April 29, 2014

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42 Comments

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  1. Leah @ goodnightcheese says

    These look great! I especially love the idea of the hard chocolate shell, makes it seem more decadent and you’d also avoid that dreaded dry pudding top.

    I make a classic chocolate pudding that’s basically milk, chocolate chips, sugar, and cornstarch. It’s over the double boiler and it’s so chocolatey.

  2. EVA says

    Mounds/Almond Joys, the one Halloween candy I’d immediately throw out upon arriving home. I wish I liked coconut!

    I make my own “pudding” by just taking Vega One protein powder, throwing it into a bowl, and adding maybe 1/4 cup water. Stir it up, and it’s true pudding consistency! Well, actually a bit more like nut butter, but that consistency is damn delicious.
    I’m also loving Zen brand’s new chocolate Almondmilk pudding. If you haven’t, check it out!

  3. Kyla says

    If I put almonds on the chilled puddings, then put the chocolate over the top, do you think it would taste like an almond joy?

  4. Annie says

    Yes! I love how delicious these look! : ) Yummy… Please create an Andes and a S’mores flavors… and cinnamon stick. Maybe Mexican hot chocolate, or rainbow cake. Oh and u mentioned cheesecake pudding – DEFINITELY re-create that one!!

  5. EllyV says

    This looks delicious! Hellloooooo tonight’s dessert!
    Also, if you could make vegan (or at least dairy free) something-like-flan, you would be my hero!

  6. Danielle says

    Can you PLEASE make a vanilla pudding? I love chocolate, and found lots of great recipes from you, but haven’t found a vanilla pudding that was healthy and vegan.

    Thank you Katie!

  7. Sammi @Sammi Sunshine says

    I have always wanted to make my own pudding, because the pudding from the store just tastes so much like chemicals! For me, like hairspray… I know, I’m weird! I like classic chocolate. 🙂

    Sammi at Sammi Sunshine- A Food Blog

  8. Brinley says

    Ok sorry not very original here, but what about healthy mint Oreo pudding? It just sounds like one of those “where have you been all my life?!” moments!

  9. Natalie @ Feasting on Fruit says

    I opened my lunchbox to Jello pudding cups during many of my school days too. Although I did have a traumatic experience once with a tapioca flavored pudding cup that I thought was vanilla. I couldn’t understand why Jello would even make lumpy pudding, I thought it was so gross! Now I make homemade chia seed pudding all the time and love it texture and all!

  10. Casey says

    Hi Katie!
    I was wondering why in your recipes you always write mori nu tofu. Can this be substituted with another brand?
    Thanks!

    • Anna says

      I believe she uses Mori-Nu brand because the tofu taste is undetectable when she uses it in desserts. I’m sure you can use other brands as long as you can find something neutral tasting (unless you like or don’t mind the taste of tofu in desserts).

    • Unofficial CCK Helper says

      It is the brand that has no aftertaste in her recipes. You can sub others but there might be an aftertaste depending on the brand.

  11. Jo says

    oh boy oh boy i used to love jello pudding cups. until my dad started packing me 2+ a day for school back in the day. every time i told him i enjoyed a snack, he’d take it to the extreme and buy infinite amounts and i’d have to eat it until i felt sick of them. i can’t even look at pudding cups anymore because i’ve eaten so much! but i’d very much enjoy a homemade version so thank you katie 😉

  12. Shonalika says

    Oh, these look wonderful. I’m gradually coming around to coconut as a desert food, as I used to only like it as a savoury thing… But anything with a chocolate shell on top and a gooey interior and I’m sold<3

  13. Jessica says

    Other than rice pudding: Greek yogurt, cream cheese and powdered sugar with whatever extract/flavor I want. Sometimes protein powder instead of powdered sugar for a post workout dessert 🙂

  14. Asia says

    Made this tonight. It was a lot of work considering I had to make the cashew butter and the coconut butter and then the pudding, but it really does taste surprisingly good. My husband loved it too. It was a bit grainy (my homemade coconut butter always is) but make an awesome coconut pudding. I’m looking forward to trying the tofu version instead because I think I will get a truer silky pudding consistency. Thanks!

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