Coconut and Chocolate Pudding.
A few days ago, I wanted a pudding different from the usual but equally delicious, something light yet still comforting. That’s how this coconut and chocolate pudding came to be, a recipe without eggs and without butter, prepared with chocolate chips I had in the pantry.
The result won me over: creamy and very fragrant, it’s one of those desserts I make when I want to impress without spending hours in the kitchen.
Moreover, using silicone molds it unmolds in a snap and remains truly elegant in its simplicity. It’s an ideal dessert even for parties, when you’re looking for practical but scenic desserts, capable of surprising everyone with minimal effort.
You might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups milk
- 1/3 cup shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 cup dark chocolate chips
- as needed chocolate chips (for decoration)
Tools
- Pot
- Whisk
- 8 Molds silicone
Steps
Pour the cold milk into a saucepan, so the powders dissolve better without forming lumps.
First, add the cornstarch, then the sugar, and finally the unsweetened cocoa powder. Mix with a whisk until you get a smooth mixture.
Bring it to the stove on medium-low heat and continue stirring until it begins to thicken.
At this point, add the shredded coconut, the chocolate chips and stir until they are completely melted.
Pour the pudding into the molds, let it cool down, and then let it rest in the fridge for at least 3 hours.
Our coconut and chocolate pudding is ready. Unmold and decorate with chocolate chips and shredded coconut.
Enjoy your dessert!
Storage and tips…
Store in the fridge covered with plastic wrap.
Consume within 2 days.
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