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Chocolate coconut pudding
Chocolate coconut pudding is full of chocolate flavor with 2 oz. of unsweetened chocolate and coconut milk for a hint of coconut flavor. If you want to have more of a coconut flavor just add more coconut milk and less whole milk.
Mix the milk, cornstarch, and eggs together and set aside. Then mix the coconut milk, sugar, and salt in a saucepan and cook until little bubbles start to form around the edges. Then temper the eggs by putting a little hot mixture into the cold mixture until they are about the same temperature. Then put back on stove.
Tempering the mixture
Cook the mixture over medium heat, stirring the whole time, until the mixture thickens. The egg yolks and cornstarch thicken the mixture. Take this off the burner.
The pudding is nice and thick
Now add the chocolate, vanilla, butter, and sweetened shredded coconut to the pudding mixture and stir till incorporated.
Make it chocolate
Type of chocolate to use:
Unsweetened chocolate is what I used and I think it gives the pudding just the right amount of chocolate flavor. Some chocolate, like milk chocolate will make the pudding a little too sweet and too dark chocolate is not what I want for the pudding. Stick with the unsweetened chocolate to get a delicious chocolate flavor.
Can never go wrong with whipped cream
Toppings for the pudding:
I like to put fresh whipped cream on top of the chocolate pudding but a can of whipped cream is also good.
You can add shaved chocolate or toasted coconut on the top for more flavor.
Try it and enjoy!
Chocolate coconut pudding
- 1 cup whole milk
- 1 cup coconut milk, canned
- 4 egg yolks
- 4 T. corn starch
- 1 cup sugar
- ¼ tsp. salt
- 2 T. unsweetened chocolate, melted
- ¼ cup sweetened coconut
- ¾ cup heavy whipping cream, optional
- 3 T. confectioners sugar
- In a medium bowl mix together one cup of whole milk, cornstarch, and egg yolks then set aside.
- In the saucepan, mix together the coconut milk, sugar, and salt and heat until little bubbles form on the sides of the pan. Now, temper this with the egg yolk mixture. Add a little of the hot liquid, gradually to the egg mixture until it is warm enough to add to the rest of the hot liquid. You don't want to have scrambled eggs in your pudding.
- Add the melted unsweetened chocolate to the mix and cook till thickened.
- Add the butter, vanilla, and coconut and mix to incorporate it.
- Strain mixture over a bowl to make sure there is no cooked egg in your pudding.
- Let cool slightly and put into bowls.
I have found out that when the pudding is done and cooled, if you fold in ½ half cup of whipped cream to the pudding, it gets a different texture and tastes like a mousse.