Chocolate Coconut Pudding with Coconut Flakes is an irresistible combination! The creamy texture of the chocolate pudding blends with the tropical flavor of coconut, resulting in a delicious dessert.
His recipe has all the necessary ingredients for the Chocolate Coconut Pudding with Coconut Flakes. Take the paper and pen to write down this deliciousness to make later at home!
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Chocolate Coconut Pudding with Coconut Flakes Ingredients:
- 1 (14-ounce) can of coconut milk, divided
- 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 Scharffen Berger)
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes, toasted, to garnish
Preparation method:
First we will shake the can of coconut milk as it may settle. Using a medium-sized saucepan, bring half the can of coconut milk, sugar and salt to a boil over low heat. Do not let it boil completely.
Then in a separate small bowl, mix the remaining coconut milk, cornstarch, cocoa powder and espresso powder.
Then slowly add the cornstarch mixture to the hot pot of coconut milk, stirring vigorously. Continue stirring over low heat until pudding is almost boiling again and beginning to thicken, about 2 minutes.
We will now remove the pan from the heat. Whisk in the chocolate and vanilla. Keep stirring until the chocolate melts into the pudding and the mixture is smooth and silky.
Soon after pour the pudding into a separate bowl and place in the fridge to cool well, at least 2 hours. To prevent a skin from forming, press the plastic wrap against the surface of the pudding.
Finally, serve sprinkled with toasted coconut flakes. If covered in an airtight container, pudding can be refrigerated for up to 4 days. It will firm up a little after cooling; give it a good, firm shake before serving.
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