Chocolate-Coconut Pudding Recipe

Name: Chocolate-Coconut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light brown sugar, packed; 2 tablespoons cornstarch; 1/2 cup unsweetened cocoa powder, sifted and spooned into the measuring cup; 1 pinch salt; 1 cup unsweetened coconut milk, preferably full-fat; 1 cup whole milk; 2 egg yolks; 1 ounce bittersweet or semisweet chocolate, finely chopped; 1 tablespoon dark rum (optional, substitute 2 teaspoons vanilla extract if you prefer); Softly whipped cream, for garnish; Lightly toasted coconut chips, for garnish

Servings: persons

1/2 cup light brown sugar, packed
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder, sifted and spooned into the measuring cup
1 pinch salt
1 cup unsweetened coconut milk, preferably full-fat
1 cup whole milk
2 egg yolks
1 ounce bittersweet or semisweet chocolate, finely chopped
1 tablespoon dark rum (optional, substitute 2 teaspoons vanilla extract if you prefer)
Softly whipped cream, for garnish
Lightly toasted coconut chips, for garnish

1
In a 2 quart, heavy saucepan blend together the brown sugar, cornstarch, cocoa powder, and salt. In a small bowl, whisk the coconut milk, whole milk, and egg yolks to combine. Gradually whisk the milk mixture into the sugar and cocoa mixture.
2
Set the saucepan on the stove, over medium heat, and cook, stirring constantly, until the pudding thickens and bubbles. Lower the heat a little and let it bubble away for about a minute. Remove from the stove and add the chopped chocolate. Whisk gently until the chocolate melts and blends into the mixture. Add the rum.
3
Pour the pudding into dessert dishes, cover the surface directly with plastic wrap, and cool. Place in the refrigerator to chill. When ready to serve, whip a quantity of heavy cream to soft peaks. Dollop over the puddings and sprinkle with the toasted coconut chips. Refrigerate any leftovers.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup light brown sugar, packed, 2 tablespoons cornstarch, 1/2 cup unsweetened cocoa powder, sifted and spooned into the measuring cup, 1 pinch salt, and more.

Yes, Chocolate-Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Coconut Pudding

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