Go Back
+ servings

Chocolate Peanut Butter Pudding Cups with Pretzels and Coconut Whipped Cream

Prep Time15 mins
Total Time15 mins
Servings: 4 pudding cups


  • 4 Chocolate Snack Pack Pudding Cups
  • 1 tablespoon Peter Pan Peanut Butter Creamy
  • 4 regular-sized peanut butter cups finely chopped
  • 1 14 ounce can full-fat coconut milk, chilled
  • 2 tablespoons honey
  • 1/8 teaspoon fine sea salt
  • 3/4 cup chopped pretzels


  • Begin, by scooping out the pudding from the Chocolate Snack Pack Pudding Cups and transfer to a medium bowl. Rinse and dry your cups. Set aside.
  • To the bowl with the pudding, add the peanut butter and whisk until fully incorporated. Next, gently fold in the chopped peanut butter cups until thoroughly incorporated. Cover the bowl with plastic wrap and place in the refrigerator until you are ready to use.
  • Next prepare your coconut whipped cream. Taking your chilled can of coconut milk, open it and scoop out the cream from the top. Leave the water that has settled at the bottom. You will not need it for this recipe. Place the coconut cream in the bowl of your stand mixer with whisk attachment fixed. Beat the cream for about 2 minutes on medium-high speed or until soft peaks form. Add the honey and the sea salt and beat again until incorporated.
  • Assemble your pudding cups by filling each cup three quarters of the way with the chocolate peanut butter pudding you made earlier. Top with a couple of tablespoons of pretzels and then dollop the coconut whipped cream. I used a pipping bag with a star tip to pipe out my coconut whipped cream, but a dollop will work just fine.
  • The pudding cups are best served immediately. Enjoy!