Coconut Chocolate Pudding
Coconut Chocolate Pudding is a silky chocolate pudding with a tropical twist! Coconut milk makes it creamy, and crystalized ginger adds zing. Plus, it’s dairy-free and vegan-friendly!
Coconut Chocolate Pudding – This easy and delicious chocolate pudding recipe is silky, smooth, and made with a tropical twist! Coconut milk makes it rich and creamy, and crystalized ginger adds zing. Plus, it’s dairy-free and vegan-friendly!
Note: I originally created this recipe for a sponsored social post in partnership with Kame on Instagram in September 2020. This blog post, however, is not sponsored. I love this recipe so much that I just had to share the recipe with you!
I had a very distinct food memory the other day. And it involved chocolate pudding. Growing up, I remember stirring a pot of chocolate pudding over the stove, thinking how special this pudding was, and how it felt as though I was cooking from scratch. After all, this was far more involved than peeling the foil lid off a plastic container – the kind that was a joy to find in your lunch box! But the truth is, it came from a box.
Imagine my surprise years later, when I learned that really making a pudding from scratch is just as easy as opening a box! And far more satisfying.
Milk, a touch of cornstarch, cocoa powder and sugar. Maybe some vanilla extract. That’s all you really need!
During my “vegan era,” I began exploring ways to satisfy my chocolate pudding craving. I began to make this chocolate pudding with coconut milk, and to be honest, I prefer this simple, luscious version even more!
How to Make Coconut Chocolate Pudding
Coconut milk is the base of this decadent non-dairy milk pudding, which, when compared to regular dairy milk, lends its natural thickening properties and silky mouthfeel. Place the coconut milk in a saucepan. To this, whisk some sugar, cocoa powder, and a bit of cornstarch, the latter of which will give the pudding its signature thickness. Bring the pudding mixture to a simmer over medium-low heat, until thickened, and stir periodically to prevent lumps. I like to elevate the pudding by stirring in some coconut extract for flavor and chopped semisweet chocolate or chocolate chips, which adds another layer of decadence.
The pudding is placed in serving ramekins, glasses, or cups and chilled in the refrigerator for at least an hour before serving. And then this is where we can really have fun with the pudding! I like to add texture to each spoonful with dollops of coconut whipped cream, chocolate curls, finely shredded coconut, and slivers of candied ginger!
The result is an elegant dessert that is perfect for entertaining, but simple to make any day of the week.
Tips for Making Chocolate Pudding with Coconut Milk
- Other garnishes to consider: fresh berries, flakes of Maldon salt, crushed cookies, a sprinkle of cacao powder or cocoa nibs.
- Make it gluten-free: substitute cornstarch with potato starch or arrowroot powder/flour.
- Make it in advance: The pudding can be made a day or two in advance. Place the pudding in a bowl or in ramekins, and cover with plastic wrap, allowing the wrap to touch the surface of the pudding to prevent a skin from forming. Keep in the fridge until ready to serve.
- Don’t have coconut extract? Use vanilla extract, or better yet, split some vanilla beans, and drop it into the milk as you bring it to a boil. Be sure to remove the vanilla pods before serving.
More Pudding Recipes to Try
Cognac Butterscotch Pudding
Tropical Rice Pudding
Coconut Chia Pudding
Coconut Chocolate Pudding with Candied Ginger
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 1 13.5 oz can lite coconut milk
- 1/4 teaspoon coconut extract or vanilla extract⠀
- 2 oz chopped semisweet chocolate or chocolate chips
- 2 pieces crystallized ginger thinly sliced in strips, for garnish
- Whipped cream for garnish (see notes)
- chocolate curls or shavings for garnish
- shredded coconut for garnish
Instructions
- Sift sugar, cocoa, cornstarch, and salt in a medium sauce pan, and whisk until blended. Whisk in the coconut milk and cook over medium-low heat, continually whisking, until the pudding starts to thicken, about 5 minutes. Remove from heat and stir in coconut extract, and chopped chocolate.⠀
- Pour into 4 ramekins, let cool. Cover with plastic wrap, allowing the plastic wrap to make contact with the pudding to prevent a skin from forming, and refrigerate chilled, 1 hour.⠀
- To serve, garnish with whipped cream, chocolate curls, shredded coconut, and slivers of sliced crystalized ginger. Enjoy!⠀
Notes
Nutrition
COOKBOOK
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