What’s silkier than satin, more comforting than your thickest robe and way, way easier than pie? The answer to the riddle, friends, is pudding. But not just any pudding. We’re specifically talking about this Chocolate Coconut Milk Pudding. After making the recipe once and savoring the first heavenly spoonful, you’ll quickly understand why coconut milk is the not-so-secret ingredient to all of this recipe’s success.
First, coconut milk contributes the exotic-but-not-too-unfamiliar flavor that truly elevates this chocolate pudding. But its contribution list boasts much more than flavor alone. When the richness of the coconut milk is sweetened with sugar, thickened with cornstarch and flavored with vanilla, cocoa powder and chopped semi-sweet chocolate, it develops a sheen that’s so smooth and glossy, you can practically see your reflection.
In the ingredient list, you’ll notice we call for full-fat coconut milk without gums, thickeners or stabilizers. What’s more is that we call for one can to be chilled in the refrigerator overnight. This was no accident. When refrigerated, this type of non-emulisfied coconut milk separates into a thin, almost clear milk that settles on the bottom, and a thick, dense, opaque white cream that hardens on the top. We carefully scoop this coconut cream from the can and whip it into soft, fluffy, cloud-like peaks, the same way we would with regular whipping cream. It’s almost like coconut milk magic.
We mentioned earlier that we use cornstarch to thicken this pudding. We find cornstarch extremely easy to work with as a thickening agent (compared to finicky egg yolks). But, you’ll need to take care in a few spots to ensure the pudding doesn’t develop lumps. First, when whisking it in with the cold coconut milk and cocoa powder, be sure to whisk vigorously until the mixture is smooth. Then, add it only a spoonful at a time to the hot coconut milk-sugar mixture, whisking after each addition until completely smooth. Finally, make sure to bring the pudding up to a bubble. This activates the cornstarch and ensures the final product is nicely thickened and set.
Then, simply let it cool (if you can wait) and enjoy.
- Ingredients
- 2 cans (13.5 oz. each) full-fat coconut milk without gums, thickeners or stabilizers (we
- used Goya), divided, 1 can chilled in refrigerator overnight
- ⅓ cup sugar
- ⅛ tsp. salt
- 3 tbsp. cocoa powder, sifted
- 3 tbsp. cornstarch, sifted
- ½ tsp. espresso powder (optional)
- 6 oz. semisweet chocolate, coarsely chopped
- 1 tsp. vanilla extract
- 2 tbsp. confectioners sugar, sifted
- Chocolate shavings (optional)
- Carefully open can chilled coconut milk, taking care not to shake or agitate can. Using spoon, scoop hardened coconut cream solids from top of can; transfer to bowl and set in refrigerator. Transfer remaining milk from can to medium bowl; set aside.
- Pour second can coconut in medium pot set over medium-high heat. Add sugar and salt. Bring to simmer, stirring occasionally, until sugar melts; reduce heat to low.
- Add cocoa powder, cornstarch and espresso powder (if using) to bowl with reserved coconut milk. Using whisk, whisk until thoroughly combined and completely smooth. Add cocoa powder mixture, 1 spoonful at a time, to pot over low heat. Whisk until thoroughly combined and very smooth before adding more cocoa powder mixture. Continue to whisk until pudding begins to bubble and thicken, about 2 minutes. Remove pot from heat. Whisk in chopped semisweet chocolate and vanilla extract, whisking until chocolate is melted and pudding is smooth and glossy. Transfer pudding to small bowls. Press parchment paper or plastic wrap against surface of pudding (to prevent skin from forming) and set in refrigerator until chilled, at least 2 hours.
- Meanwhile, add confectioners sugar to bowl with reserved chilled coconut cream. Using hand blender, beat coconut cream mixture until soft peaks form, about 2 minutes. Top pudding with coconut cream before serving. Garnish with chocolate shavings, if desired.
- For quick chocolate shavings, use your vegetable peeler to shave thin shavings from a block of room-temperature chocolate.