dark chocolate coconut milk pudding

This coconut milk pudding has a rich chocolate flavor, luscious texture and a fragrant lift from coconut milk. It’s topped with crispy toasted coconut for a decadent treat you’ll crave all summer long.

  • Author: Stella Parks
  • Prep Time: 3 hours 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: American


  • 1 envelope (2 1/4 tsp, 1/4 oz) unflavored gelatin powder
  • 2 tbsp milk, any percentage will do, to bloom the gelatin
  • 2 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 2/3 cup gently packed light brown sugar
  • 1/2 cup Dutch-process cocoa powder, such as Cacao Barry Extra Brute
  • 1/4 tsp kosher salt
  • 1 1/2 cups (12 oz) full fat coconut milk
  • 1/4 cup unsweetened flaked coconut


  1. In a small bowl, mix together gelatin, 2 tbsp milk and vanilla with a fork and set aside.
  2. In a medium sized saucepan, combine brown sugar, cocoa powder and salt, and mash out any lumps with the back of a spoon. Pour in 1 1/2 cups coconut milk and heat over medium heat, stirring to help dissolve the sugar, until hot and steaming.
  3. Remove from heat and stir in gelatin mixture until fully dissolved. Pour into a mixing bowl, cool for 5 minutes, then cover and chill in the refrigerator for at least 3 hours (but it can be held up to a week at this point too).
  4. While the pudding chills, toast the coconut flakes. Spread the coconut in an even layer on a parchment paper-lined pan. In a 350°F oven (or toaster oven), toast the coconut flakes until lightly golden and fragrant, 30 seconds- 1 minute. Pay close attention, they can burn very quickly! Set aside to cool.
  5. When the pudding is chilled and firm, use a handheld mixer with beater attachments on medium to whip pudding to a smooth, creamy consistency, about 1 minute. Scrape the sides of the bowl with a rubber spatula, then continue to beat a little bit more until all of the lumps are gone and the pudding is smooth.
  6. Spoon pudding into small ramekins, top with toasted coconut flakes and enjoy immediately.


  • yields four 1/2-cup servings | recipe from BraveTart, by Stella Parks
  • Stella Parks notes: The deep chocolate flavor in this pudding depends on the alkalinity of Dutch- process cocoa powder, so even the best natural cocoas (acidic by nature) will make it tangy and thin. For this simple recipe, it's well worth splurging on full- fat, high- quality cocoa over a grocery store brand. (And like I said above, Cacao Barry Extra Brute is amazing)
  • pudding can be refrigerated up to 2 weeks in an airtight container. If desired, rewhip before serving. If you don’t rewhip it, the pudding is dense, fudgy and equally delicious. You can't go wrong.