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Coconut Chocolate Pudding

Perfect as a make-ahead dessert for a group of adults or as an afternoon treat for young kids. This Chocolate Coconut Pudding is as indulgent as a summer dessert could be.
Cook Time 20 mins
Cooling time Refrigeration 4 hrs
Course Dessert
Cuisine International
Servings 4


  • 400 ml organic coconut milk full fat
  • 50 g cooking chocolate chopped (70%cocoa solids)
  • 3 tbsp cornflour
  • ¼ teaspoon of salt
  • 3 tbsp cocoa powder
  • ½ teaspoon espresso powder
  • 1 teaspoon vanilla
  • ¼ cup firmly packed brown/coconut sugar
  • Cherries to decorate


  • Shake the coconut milk can as the water in the can, can settle.
  • Boil half the milk and add salt and sugar and whisk well. Keep the heat to a low and do not allow the milk to boil.
  • Whisk another half of the milk, cornflour, cocoa powder, and espresso separately.
  • Take the milk mixture off the heat and add cornflour, cocoa, milk mixture to it.
  • Whisk the milk continuously so that the mixture has no lumps. Put it on heat again and heat lightly.
  • Remove from heat and add the finely chopped chocolate and vanilla.
  • Pour in 4 ramekins and top with fruits and coconut whipped cream. Chill in the refrigerator.
  • It takes 4-5 hours for the pudding to set.


Top tip
  • Add fruits of your choice
  • Add flavour of your choice like coffee espresso, vanilla, orange and cinnamon in the pudding mixture before setting.
  • Use full-fat milk of your choice.
  • Increase chocolate to 150 grams if you want the dessert only for adults.