Print

dark chocolate coconut milk pudding

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.

Scale

Ingredients

Instructions

  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.

Notes

Nutrition

Keywords: coconut milk pudding, chocolate pudding