Goopy Desserts

CHOCOLATE COCONUT PUDDING

Chocolate Coconut Pudding

Easy!  Amazing!  And not that bad for you!  Are you sold?

From the time I told The Husband “I feel like baking” (which garnered no response, because there’s really never a four-hour interval when I’m not saying that) to the time I poured this chocolate coconut pudding into four little serving dishes, I think I blinked twice.  How can something so good be so easy?  (It’s almost as implausibly good and simple as the Quickie Toffee Graham Cookies– remember those?  I know you haven’t forgotten.  How could you?)

The key is to use great quality chocolate, and to pretend this pudding took a) more time, and b) more effort than it really did.  Or you can just make it and eat it all yourself, and not pretend anything other than the fact that you’ll only make one batch a month.

Good luck with that.

Adapted from The Kitchn’s recipe…

1 14-ounce can of coconut milk (full fat), divided into two halves

1/4 cup sugar

1/2 teaspoon salt

3 tablespoons cornstarch

3 tablespoons cocoa powder

1/2 teaspoon espresso powder (optional)

5 ounces 62% semisweet chocolate, coarsely chopped (I use Callebaut)

1 teaspoon vanilla extract

1/4 cup coconut flakes, toasted, to garnish*

  1. Vigorously shake the can of coconut milk.  In a medium saucepan, bring half the can of coconut milk, sugar, and salt to a simmer over low heat.
  2. In a small bowl, whisk together the remaining coconut milk, cornstarch, cocoa powder, and espresso powder (if using).
  3. Slowly pour the cornstarch mixture into the hot pan of coconut milk, whisking well to blend.  Continue whisking on low heat until the pudding almost reaches a simmer again and begins to thicken (about 2 minutes).
  4. Remove saucepan from heat; whisk in chocolate and vanilla.  Continue stirring until chocolate has melted into the pudding and the mixture is smooth.
  5. Pour pudding into 4 ramekins or bowls, and place in fridge to chill thoroughly.  (To prevent a skin from forming on top of pudding, press plastic wrap up against the top surface.)
  6. Serve with toasted coconut flakes sprinkled over top.

Tips:

  • Not sure if your chocolate is 62%?  Who cares.  Just use what you like.
  • *Coconut flakes.  Yeah, a good idea.  That I forgot to buy.  So my picture has no flakes.  Dammit.
  • You can brag about this pudding being vegan (compared to my Rich Chocolate Pudding, which is made with milk)… in case anyone cares.
  • The pudding will be quite firm after it’s chilled, so leave out for a few minutes before serving and just stir to loosen.  Voila.
  • I would not freeze this dessert.  Sorry.
  • Enjoy!

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