Chocolate Coconut Pudding

Name: Chocolate Coconut Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 cup cocoa powder; 1/2 cup sugar; 1/4 cup cornstarch; 1/8 teaspoon salt; 2 3/4 cups full-fat coconut milk; 1 teaspoon vanilla extract; 1/4 cup shredded coconut (for garnish)

Highlighted under: Sweet Bakes

I absolutely adore making Chocolate Coconut Pudding because it combines the rich flavor of chocolate with the tropical essence of coconut. Each spoonful is a delight, creamy and luscious, making it the perfect treat for any occasion. The best part is that it’s surprisingly easy to whip up! With just a few simple ingredients, I can create a dessert that tastes indulgent while being quite straightforward to prepare. Trust me, once you try this pudding, it will quickly become a favorite in your household.

Created by

Anna

Last updated on 2026-01-29T23:43:27.472Z

When I first stumbled upon this recipe for Chocolate Coconut Pudding, I was skeptical. Could something so simple be that delicious? I decided to give it a try, and I was completely blown away by how rich and flavorful it turned out! The key is using high-quality cocoa powder and full-fat coconut milk, which gives it an incredibly smooth texture and a deep chocolate flavor.

One of my favorite tips for this pudding is to let it chill overnight in the fridge. This not only enhances the flavors but also allows it to thicken perfectly, resulting in a velvety consistency. Trust me, letting it sit is worth the wait!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh coconut essence
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Mastering the Texture

Achieving the perfect creamy texture in Chocolate Coconut Pudding hinges on the cooking process. As you cook the mixture over medium heat, be sure to stir continuously with a whisk or spatula to prevent the pudding from scorching on the bottom. You'll know it's ready when it thickens enough to coat the back of a spoon, which usually takes about 20 minutes. Keep a close eye during the last few minutes of cooking to avoid overcooking, which could lead to a grainy texture.

Incorporating the coconut milk is also key to achieving that luscious mouthfeel. Full-fat coconut milk not only contributes to the creamy texture but also enriches the flavor. If you’re considering a lighter option, you can mix full-fat coconut milk with a low-fat version, but be warned that this will slightly alter the creaminess and richness of the pudding.

Tips for Garnishing and Serving

Garnishing your Chocolate Coconut Pudding can elevate its presentation and flavor. I love adding shredded coconut on top as it complements the coconut milk's flavor beautifully and adds a delightful contrast in texture. For an extra touch, consider adding a sprinkle of cocoa nibs or a dollop of whipped cream before serving. Fresh berries, like raspberries or strawberries, can also provide a lovely tartness to balance the dessert's richness.

When it comes to serving, these puddings can be made ahead of time, which makes them perfect for gatherings. Prepare them a day in advance, and they’ll only improve as they chill in the refrigerator. Kept in an airtight container, they will stay fresh for up to four days. If you find that the pudding has thickened too much in the fridge, just whisk in a bit of chilled coconut milk to return it to your desired consistency before serving.

Ingredients

Gather these ingredients before you begin:

Ingredients

1/2 cup cocoa powder
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups full-fat coconut milk
1 teaspoon vanilla extract
1/4 cup shredded coconut (for garnish)

Make sure to measure all ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious pudding:

Combine Dry Ingredients

In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt until well combined.

Add Coconut Milk

Gradually stir in the coconut milk, ensuring there are no lumps of dry ingredients. Turn the heat to medium.

Cook Mixture

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil, about 20 minutes.

Add Vanilla and Chill

Remove from heat, stir in the vanilla extract, and pour the pudding into serving dishes. Let it cool at room temperature before covering and refrigerating for at least 2 hours.

After chilling, serve with a sprinkle of shredded coconut for a delightful touch!

Pro Tips

For an extra touch of luxury, top the pudding with whipped cream and a sprinkle of crushed cocoa nibs before serving.

Ingredient Roles

The cocoa powder is the star of this dessert, providing the rich chocolate flavor that pairs beautifully with the coconut. Using high-quality cocoa powder will enhance the flavor profile, giving your pudding a deeper, more complex taste. Look for Dutch-processed cocoa for an even smoother flavor, but be sure to adjust the baking soda if you decide to use that type in recipes where it’s required.

Cornstarch plays a vital role as a thickening agent in this pudding. It ensures that the texture remains smooth and silky rather than grainy. If you're looking for a gluten-free option, cornstarch is excellent; however, you could also use arrowroot powder if you prefer a more natural thickener. Just be mindful that arrowroot may slightly change the pudding's consistency.

Troubleshooting Common Issues

One common issue when making chocolate puddings is lumps forming during the cooking process. To prevent this, ensure that you whisk the dry ingredients together well before adding the coconut milk. Also, when stirring in the milk, incorporate it gradually and whisk vigorously. If lumps do form despite your efforts, don't despair! Simply transfer the mixture to a blender and pulse until smooth, reheat gently afterward.

Overcooking the pudding can lead to a rubbery texture. If you notice your pudding starting to become too thick before it comes to a gentle boil, remove it from the heat early. You can always return it to low heat later if it hasn’t reached the desired thickness. Remember, the pudding will continue to thicken as it cools in the refrigerator, so it's best to err on the side of caution.

Questions About Recipes

→ Can I use non-dairy milk instead of coconut milk?

Coconut milk gives this pudding its unique flavor and creaminess, but you can experiment with almond or soy milk for a different taste.

→ How long can I store the pudding in the fridge?

You can store the pudding in the refrigerator for up to 4 days, covered tightly to prevent it from absorbing any odors.

→ Can I make this pudding vegan?

Yes! This recipe is already vegan-friendly as it contains no animal products.

→ What can I use as a substitute for sugar?

You can use maple syrup or agave nectar as a substitute, but adjust the quantity as needed since they are sweeter than granulated sugar.