Description
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.
Ingredients
- 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
Instructions
- Shake the coconut milk can to combine. Pour half into a saucepan with sugar and salt. Heat on low until steaming but not boiling.
- In a bowl, whisk the remaining coconut milk with cornstarch, cocoa powder, and espresso powder until smooth.
- Slowly whisk the cornstarch mixture into the warm coconut milk. Continue whisking until thickened and nearly simmering, about 2 minutes.
- Remove from heat. Add chopped chocolate and vanilla. Whisk until smooth and glossy.
- Transfer to a bowl or serving dishes. Press plastic wrap directly on the surface. Chill for at least 2 hours.
- Stir before serving and top with toasted coconut flakes.
Notes
- Use 70% chocolate for a more intense chocolate flavor and reduce sugar slightly.
- For more coconut flavor, replace a portion of coconut milk with coconut cream.
- Strain pudding before chilling for extra smoothness.
- Best served chilled; freezing not recommended.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 17g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
