This coconut chocolate pudding is rich, silky, and deeply satisfying, with a smooth chocolate flavor balanced by the natural creaminess of coconut milk. Finished with lightly toasted coconut flakes, it feels elegant yet comforting, making it perfect for both casual evenings and special occasions.
Why You’ll Love This Recipe
This pudding delivers an ultra-creamy texture without using dairy cream or eggs. Coconut milk creates a luscious base while allowing the chocolate to shine. It comes together quickly on the stovetop, uses simple pantry ingredients, and sets beautifully in the refrigerator. The flavor is indulgent but not overly sweet, with optional espresso powder adding depth to the chocolate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (14-ounce) can full-fat coconut milk, divided
1/4 cup granulated sugar
1/2 teaspoon fine salt
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
1/2 teaspoon espresso powder (optional)
5 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
1/2 cup unsweetened coconut flakes, toasted, for garnish
Directions
Shake the can of coconut milk well to combine the cream and liquid. In a medium saucepan, pour in half of the coconut milk along with the sugar and salt. Heat over low to medium-low heat until gently steaming, stirring occasionally. Do not let it fully boil.
In a separate bowl, whisk together the remaining coconut milk, cornstarch, cocoa powder, and espresso powder if using, until completely smooth.
Slowly pour the cornstarch mixture into the warm coconut milk while whisking constantly. Continue whisking over low heat until the pudding thickens and nearly reaches a simmer, about 2 minutes.
Remove the saucepan from the heat. Add the chopped chocolate and vanilla extract, whisking until the chocolate is fully melted and the pudding is smooth and glossy.
Transfer the pudding to a bowl or individual serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until fully chilled and set.
Before serving, stir the pudding briefly to restore its creamy texture and top with toasted coconut flakes.
Servings and timing
This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Total time: approximately 2 hours and 15 minutes
Variations
For a darker chocolate flavor, use 70% chocolate and reduce the sugar by 1 tablespoon.
For extra coconut flavor, replace 2 tablespoons of the coconut milk with coconut cream.
For a mocha-style pudding, keep the espresso powder and add an extra 1/4 teaspoon.
For a smoother finish, strain the pudding through a fine mesh sieve before chilling.
Storage/Reheating
Store the pudding in an airtight container in the refrigerator for up to 4 days. The pudding will firm up as it chills; stir well before serving to restore its silky consistency. This dessert is best served cold and does not require reheating.
FAQs
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is recommended for the creamiest texture. Light coconut milk will result in a thinner pudding.
Does this pudding taste strongly of coconut?
The coconut flavor is mild and balanced, enhancing the chocolate without overpowering it.
Is the espresso powder necessary?
No, it is optional. It does not make the pudding taste like coffee but deepens the chocolate flavor.
Can I make this pudding ahead of time?
Yes, it can be made up to four days in advance and stored in the refrigerator.
Why did my pudding turn lumpy?
Lumps can form if the cornstarch mixture is added too quickly or not whisked continuously. Vigorous whisking helps keep it smooth.
Can I use chocolate chips instead of chopped chocolate?
Yes, good-quality semisweet chocolate chips work well and melt smoothly.
How do I prevent a skin from forming?
Press plastic wrap directly against the surface of the pudding while it chills.
Can I freeze coconut chocolate pudding?
Freezing is not recommended, as it can alter the texture once thawed.
Is this pudding suitable for dairy-free diets?
Yes, this recipe contains no dairy and relies on coconut milk for creaminess.
Can I serve this warm?
It can be eaten warm, but the flavor and texture are best once fully chilled.
Conclusion
Coconut chocolate pudding with coconut flakes is a simple yet luxurious dessert that proves how a few quality ingredients can create something truly special. Creamy, smooth, and deeply chocolatey, it’s an easy recipe you’ll return to whenever you want a comforting homemade treat with a refined finish.
This coconut chocolate pudding is a rich, silky dessert made with coconut milk and semisweet chocolate, topped with toasted coconut flakes. It’s dairy-free, easy to prepare, and indulgently smooth with a mild coconut-chocolate balance.
