Step 1

Add coconut milk to a small pan and warm over medium-low heat.

Step 2

Add cinnamon, cocoa powder, and vanilla extract and whisk to combine.

Step 3

While milk is warming, grate panela with a sharp knife. Place it on a cutting board and carefully shave off pieces. Pack shavings into a measuring spoon and add to coconut milk. Adjust based on your preference for sweetness. I like using 2 Tbsp as it gives a hint of sweetness but still produces a dark chocolate pudding. If you do not like very dark chocolate, use 3 or 4 Tbsp.

Step 4

Add bitter chocolate to warmed coconut milk to melt it. As it melts, you will need to whisk it frequently to incorporate. You want a smooth, even liquid without any clumps. Keep an eye on the temperature of your liquid and don’t let it bubble. Reduce heat if necessary. You just want it steaming.

Step 5

While you are letting the chocolate melt, prepare the gelatin. Add water to the bottom of a bowl and sprinkle the gelatin on top to wet it. Avoid forming clumps as they can be very difficult to dissolve. Scoop up the wet gelatin with a spoon and stir into your hot chocolate mixture to dissolve it.

Step 6

Once your mixture is totally smooth with no clumps of chocolate or gelatin, pour into a heatproof vessel of your choice. Sometimes I split it into 4 individual-serving ramekins or small canning jars; sometimes I pour it all into a bowl and scoop out the servings later. Place in refrigerator to chill and set. This takes about 6 hours.

Step 7

When serving, combine with a big handful of berries and sprinkle with coconut flakes or shreds. Use as much of both things as you like.

Step 8

If not consuming pudding within 24 hours, I recommend covering it in the fridge to prevent drying out. If you used canning jars, you can simply place the lid on them.

Step 9

If you are reintroducing chocolate for the first time after going on the AIP, divide this recipe into 5 servings and eat it once a day to check for any cumulative reaction to the chocolate.