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.
- Prep Time: 3 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 1x
- 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
- In a small bowl, mix together gelatin, 2 tbsp milk and vanilla with a fork and set aside.
- 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.
- 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).
- 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.
- 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.
- 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.
- Serving Size: 1
- Calories: 364
- Sugar: 32g
- Sodium: 187mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2.5g
- Protein: 5.3g
- Cholesterol: 0.6mg
Keywords: coconut milk pudding, chocolate pudding