Chocolate Collagen Pudding

We love a good Collagen Fuel (or Primal Fuel) shake, but there’s something to be said for mixing it up. We think this Chocolate Collagen Pudding does the trick quite nicely—other non-Primal members of the household will likely think so, too. With two scoops of collagen plus cocoa powder and coconut milk (sub regular milk if you prefer), it satisfies even the most discerning chocolate lover without all the sugar and additives many puddings (especially boxed powders or premade varieties have).

And one juicy secret? You can have it two ways: mousse or pudding texture. (We think we just saw some eyes light up….) After blending the ingredients together, you can either pour the chocolate mixture into ramekins, or pour it into a pyrex container before placing in the fridge. If you do the former, you’ll get more of a mousse-like texture after the chocolate sets. If you do the latter and mix up the chocolate mixture after it sets, you’ll see more of a pudding texture. Enjoy!

Servings: 3

Prep Time: 10 minutes

Cook Time: 5 minutes

Cooling Time: 3 hours


  • 1 cup + 2 Tbsp. full-fat coconut milk
  • 1/4 cup + 2 Tbsp. cocoa powder
  • 2 scoops Primal Kitchen® Chocolate Coconut Collagen Fuel
  • 1 Tbsp. maple syrup (optional, or your favorite sweetener, to taste)
  • 1 tsp. vanilla extract
  • dash of salt
  • chopped chocolate & mint, to garnish


Heat ½ cup of coconut milk in a small saucepan. Once the coconut milk is warmed, sprinkle the Primal Kitchen Chocolate Coconut Collagen Fuel over the coconut milk. Remove the pan from the heat and allow the mixture to rest for 1-2 minutes. Whisk the collagen and coconut milk together. Add the vanilla extract. Sift the cocoa powder into the pan, stirring as you go.

Pour mixture into a blender along with a dash of salt, the remaining coconut milk and your sweetener of choice. Blend until smooth.

Allow the pudding to set for about 3 hours in the refrigerator. Gently mix the pudding with a spoon and pour it into ramekins or serving glasses. Garnish with chopped dark chocolate and a sprig of mint.

Nutrition Information (per serving):

With Maple Syrup:

  • Calories: 221
  • Total Carbs: 14 grams
  • Net Carbs: 5 grams
  • Fat: 16 grams
  • Protein: 10 grams

Without Maple Syrup:

  • Calories: 203
  • Total Carbs: 9 grams
  • Net Carbs: 5 grams
  • Fat: 16 grams
  • Protein: 10 grams

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23 thoughts on “Chocolate Collagen Pudding”

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  1. I wish you didn’t use your own products in so many recipes. I admire your work and do buy some, but it feels a bit too much like a promotion these days when you post recipes.

    How much cocoa powder should I use with plain collagen powder?

    1. And the majority of the recipes lately have become “healthy” junk food items. I’m afraid it’s all about site clicks from the keto fad crowd and notsomuch the truly primal people that have been with MDA from the beginning.

      1. AND it’s always a bummer when I click to the blog hoping for science, analysis, etc. and find another G/D recipe. So +1 to both of you.

        1. Okay, now that I vented, a more constructive comment (because I really do love MDA and, yes, many PK products). But here’s an idea. A lot of website visits (at least for my part) are grabbed during quick moments during the day. Rather than looking at the news or checking my email, I just want to read something interesting. What if you broke up the weekly link love posts so that no day went by without something on the informative end of things? You could still post recipes for the food obsessed (although many keto folks, I suspect, actually aren’t, and try to keep things simple, and aren’t always obsessed with getting into the kitchen, as opposed to, say, reading a book or something). Just a thought.

    2. Based on this recipe and the ingredients of the Primal collagen I’d imagine you wouldn’t have to change much about the recipe. The Primal Collagen includes monkfruit, cocoa powder and coconut milk powder so if you use regular collagen peptides you may need to add a little more sweetener and a spoon more of cocoa powder for this recipe.

      1. Thanks! Just what I was thinking! I wondered if there was something “magical” about the collagen peptides that made the pudding thick. I have collagen powder and the other ingredients. Thought that I might need to add chia seeds or something to make it pudding (I dislike the chia texture).

  2. Will this work with regular gelatin? Like, say, another brand like Great Lakes? I guess I don’t really know the difference between collagen and gelatin :/

    1. I use the Great Lakes kind that is hydrolyzed so it does not set up as gelatin. I use this for my smoothies since I like smoothies to be smooth and silky and not jello. I think you’d need to use a collagen that sets up, ie basically you need gelatin for that recipe which is collagen that is less processed and will set up into jelly. Any grocery store has plain gelatin in the cooking section.

    2. Hi Laura! Collagen peptides are hydrolyzed so they won’t cause a liquid to gel, whereas gelatin will. This recipe uses collagen peptides Not gelatin. The collagen’s purpose here is more for a protein/flavor boost than to gel the mousse/pudding.

  3. What makes this pudding ‘gel’? I suspect the coconut milk contributes. I’d prefer to use diluted hwc, since we’re carnivore now. Is it the collagen powder? We use BulletProof’s unflavored collagen powder. TIA!

  4. Also, if you could create a Printer Friendly click here option that would be great. it is very difficult to print your recipes

  5. I don’t have any chocolate collagen right now. Do you think this would taste okay using the vanilla one? Maybe up the cocoa powder? Looks amazing!!

  6. How does it have the same amount of net carbs with. And without the maple syrup?

  7. I have found that a few ounces of filtered, refrigerated water an avocado and a scoop of Orgain chocolate organic plant protein whipped up in the Magic Bullet is a wonderful pudding-ish treat. I cant wait to try this recipe as well.

  8. Can one get too much collagen? Since the serving size is “one scoop”, what is the upper limit on collagen per day?

  9. Couldn’t get mine to set so I added gelatin to get it to set & it was perfect.
    Guide – For every 1 cup of liquid (may need to increase for this recipe): 1Tbsp cold water, add 3/4 tsp. gelatin sprinkled over water. Let sit for ~2 minutes to hydrate gelatin. Pop in microwave for ~15 secs to heat, stir & make sure gelatin is dissolved. Add to pudding mix, whisk/stir. Pop in fridge to set. Voila!
    Added bonus, more collagen…

    (PS. Add ~1/2-1 tsp of espresso powder to boost chocolate flavor. Also can use plain collagen peptides instead of flavored in the recipe)

  10. Thank you Mark for sharing one more amazing recipe. I will definitely try to make this dish and will also share the feedback as well.