Coconut Chocolate Pudding {Vegan}

Coconut Chocolate Pudding

Yesterday’s dried fig jam was my way of sweetening things up after being MIA for a few weeks. Sweet things lend themselves so much better to apologies than say, a flavourful biryani or even melt-in-the-mouth momos. (Both coming soon!) However I do realize that a little thing like that might just not make the cut, so I bring you a something that’s gobsmackingly delicious while being effortless and of course, with oodles of chocolate!

I feel that I should warn you though – this pudding is as addictive as it’s easy and there’s a very real danger that you might polish the whole bowl off before you even let it chill. The only thing that’ll stop you is that it’s even better chilled than it’s warm! I need a minute to compose myself here.

Chocolate Coconut Pudding Process

I had a half can of coconut milk left from that biryani I mentioned earlier. So I trawled through a dozen recipes that used it and it came down to choosing between fluffy coconut puffs, coconut milk cupcakes and this silky chocolate pudding. No contest! None!

I know that all you want to do right now is run to your kitchen and make this, but I swear I only have to tell you one little thing – don’t skip the coffee! It adds some wonderful depth and complexity to the pudding and it just wouldn’t be the same without it. Now go!

Adapted from The Kitchn

Prep Time: 10 mins | Cook Time: 10 mins + 2 hours to chill | Serves 2 (generous dollops)

  • Roughly chop 70-80g good quality milk chocolate and set aside.
  • Take 100g coconut milk, 1/8 cup sugar and ¼ tsp salt in a small saucepan and place it on low heat.
  • To another 100g coconut milk, add 1½ tbsp cornflour, 1½ tbsp unsweetened cocoa, ¼ tsp instant coffee powder and whisk until incorporated
  • When the liquid in the pan comes to a light simmer, slowly pour in the cocoa mixture while stirring briskly till it thickens, about 2 minutes.
  • Take off the heat and mix in the chocolate and ½ tsp vanilla essence, lightly stirring till all the chocolate has melted and the pudding looks smooth and glossy.
  • Pour into a bowl, cover with cling wrap and refrigerate for at least 2 hours.
  • To serve, spoon generous dollops into individual glassware and top with toasted coconut flakes or a swirl of whipped cream dusted with a bit of cinnamon!


  • If you absolutely loathe a skin forming on top of the pudding, double wrap the bowl with one layer of cling wrap touching the surface of the pudding.
  • Add a bit of orange zest to get a zing of tartness to cut through all the sweet!



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