Coconut Chocolate Pudding with Candied Ginger
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!
Servings 4 servings
Calories 168kcal
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
To make this dessert vegan, opt for a dairy free whipped cream. Coconut cream whipped cream is lovely in this as well!
Nutrition
Calories: 168kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 76mg | Potassium: 163mg | Fiber: 3g | Sugar: 18g | Vitamin A: 7IU | Calcium: 16mg | Iron: 2mg
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