Chocolate Coconut Puddings Recipes

CHOCOLATE COCONUT PUDDING PIE

Steps:

• Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
• Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
• Refrigerate until chilled through and set, at least 30 minutes.

COCONUT CREAM PUDDING

Steps:

• In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

CHOCOLATE CHIA PUDDING

Steps:

• Sift cocoa powder into a medium deep mixing bowl. Add maple syrup, vanilla extract and pinch of salt. Whisk to combine until smooth.
• Add the coconut milk on top and whisk to combine. Pour the chia seeds on top of the mixture and whisk to combine one more time.
• Cover and refrigerate until the mixture thickens, and becomes pudding like, at least 4 hours, or preferably overnight.
• Enjoy with fresh coconut whip cream and berries, if desired.

CHOCOLATE-COCONUT PUDDINGS

Steps:

• Make the puddings: Sift the sugar, cornstarch, cocoa powder and salt through a fine-mesh sieve into a medium saucepan. Add the coconut milk and whisk occasionally over high heat until the mixture comes to a bubble and thickens, about 5 minutes.
• Pour the mixture through the sieve set over a medium heatproof bowl to remove any lumps. While the pudding mixture is still hot, add the chocolate and whisk until smooth. Divide the pudding mixture among four 1-cup ramekins or serving dishes. Refrigerate for at least 4 hours, preferably overnight.
• Make the topping: Combine the cereal, coconut and sugar in a large nonstick skillet over high heat. Cook, stirring, until the coconut is toasted and fragrant, about 2 minutes. Transfer to a small bowl. Add the salt, toss to combine and let cool slightly.
• To serve, cut each passion fruit in half and scoop the flesh onto the puddings. Garnish each pudding with a hearty spoonful of the cereal-coconut topping and serve.

CHOCOLATE-COCONUT CHIA PUDDING

Steps:

• Combine almond milk, chia seeds, coconut flakes, cocoa powder, sugar, and vanilla extract in a bowl. Mix thoroughly until well combined. Cover and refrigerate for 1 hour. Top with banana or other fruit of choice.