Indulge in a delightful chocolate coconut pudding that’s both rich and satisfying, yet incredibly simple to make! With just a handful of basic ingredients—cocoa powder, milk/coconut milk, sweetener and cornflour —you can whip up this creamy dessert in no time.
In just 1 to 2 hours, you’ll have a luscious pudding that combines the deep flavors of chocolate with the tropical essence of coconut. Perfectly velvety , it’s a treat that caters to everyone. Serve it chilled, perhaps with a sprinkle of shredded coconut on top or fresh berries for a burst of color. Each spoonful is a little moment of bliss, effortlessly elevating your dessert game!
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- Rich and Chocolatey
- Easy to prepare
- No bake dessert
INGREDIENTS USED IN CHOCOLATE COCONUT PUDDING
CORNFLOUR
Cornflour (or cornstarch) is essential in chocolate coconut pudding, serving as a thickening agent that enhances the dessert’s texture. It helps create a smooth, creamy consistency, ensuring each spoonful is luxuriously rich. By stabilizing the pudding, cornflour prevents it from being too runny, allowing it to set perfectly and hold its shape when served.
MILK
Milk is a wonderful addition to chocolate coconut pudding, enhancing its creaminess and flavor. Whether you choose dairy milk, coconut milk, or a plant-based alternative, it helps create a rich, velvety texture. When combined with cocoa powder and cornflour, milk adds a luscious depth to the pudding, ensuring it’s smooth and satisfying. The creaminess balances the chocolate’s richness, while the subtle sweetness from the milk complements the dessert beautifully. Overall, incorporating milk elevates the pudding, making it an indulgent treat that melts in your mouth.
SUGAR
Sugar is a key ingredient in chocolate coconut pudding, providing the necessary sweetness that balances the rich flavors of cocoa and coconut. It enhances the overall taste, making each spoonful indulgently satisfying. You can adjust the amount of sugar to suit your personal preference, whether you prefer a more intense chocolate flavor or a sweeter treat. Additionally, sugar helps to improve the texture by contributing to the smoothness of the pudding as it cooks and sets.
COCOA POWDER
Cocoa powder is the star ingredient in chocolate coconut pudding, delivering a rich, deep chocolate flavor that makes this dessert irresistible .Cocoa powder also contributes to the pudding’s beautiful dark color and enhances its overall visual appeal. When mixed with the creamy milk and sweetener, it creates a perfect balance of flavors, transforming simple ingredients into a decadent treat.
EQUIPMENT USED FOR MAKING CHOCOLATE COCONUT PUDDING
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipments.
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
I have used a heavy bottom saucepan to make the pudding.
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TIPS TO MAKE CHOCOLATE COCONUT PUDDING
- Mix cornflour with a small amount of milk to create a slurry. This helps it dissolve evenly when added to the warm mixture.
- While cooking, stir continuously to prevent the pudding from sticking to the bottom of the pan and ensure even thickening.
- Before cooking, taste the mixture and adjust the sweetness according to your preference. Remember that the flavors will intensify as it sets.
- Allow the pudding to cool slightly at room temperature before refrigerating. This helps prevent a skin from forming on top.
- Refrigerate for at least 1-2 hours to allow the pudding to set properly and develop its flavors.
- Add toppings like shredded coconut, chopped nuts, or fresh fruit before serving for added texture and flavor.
- ¼ cup cornflour
- 2 cups milk/coconut milk
- ¼ cup sugar
- 3 tbsp cocoa powder
- ¼ cup desiccated coconut
- In a bowl, whisk together cornflour and ½ cup milk until smooth and lump-free. Set this mixture aside.
- In a heavy-bottom saucepan set over medium heat, combine the remaining 1+1/2 cups of milk, sugar, and cocoa powder. Whisk until the mixture is well combined.
- Once the sugar has dissolved, add the cornflour slurry while whisking continuously.
- Continue whisking until the mixture comes to a boil and thickens in a way that it coats the back of a spoon, then remove it from the heat and immediately pour it into a greased round bowl.
- Allow the pudding to chill in the refrigerator for 1-2 hours, or until fully set.
- Carefully demould the pudding onto a plate and cover it entirely with desiccated coconut.
If you like my chocolate coconut pudding recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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