This homemade coconut pudding is a dessert that’s both nostalgic and satisfying, offering a creamy, melt-in-your-mouth experience that’s perfect for any occasion. The combination of coconut-infused custard with a rich chocolate sauce makes this dessert truly irresistible. It’s easy to prepare and brings the comforting flavors of childhood right to your table. Here’s how to make this delightful dessert in just a few simple steps.
Ingredients
For the Coconut Pudding:
- 1 litre of milk
- 60 g (4 tbsp) sugar
- 30 g (4 tbsp) grated coconut
- 65 g (5 tbsp) cornstarch/cornflour
- 1 cinnamon stick
- 3 cloves
- 10 g butter
- A pinch of salt
For the Chocolate Sauce:
- 150 ml water
- 75 g cocoa powder
- 75 g sugar
- 35 g butter
- ½ tsp instant coffee
Instructions
Step 1: Prepare the Coconut Pudding
- Infuse the Milk:
- In a medium saucepan, add 1 litre of milk, the cinnamon stick, and the cloves.
- Heat the milk over medium heat until it just begins to simmer, then reduce the heat and let it simmer gently for about 5 minutes to allow the flavors to infuse.
- Remove the saucepan from the heat and discard the cinnamon stick and cloves.
- Create the Pudding Base:
- In a small bowl, combine 65 g of cornstarch with a small amount of the cooled infused milk. Stir until smooth to form a slurry.
- Pour the slurry into the infused milk along with 60 g of sugar, 30 g of grated coconut, and a pinch of salt. Stir well to combine.
- Cook the Pudding:
- Return the saucepan to medium heat, stirring constantly to prevent lumps from forming.
- Continue cooking until the mixture thickens and reaches a pudding-like consistency, about 10-12 minutes.
- Once thickened, stir in 10 g of butter until fully melted and the pudding is smooth.
- Set the Pudding:
- Pour the cooked pudding into individual serving dishes or a large dish.
- Allow the pudding to cool to room temperature, then cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully set.
Step 2: Prepare the Chocolate Sauce
- Combine the Ingredients:
- In a small saucepan, combine 150 ml of water, 75 g of cocoa powder, 75 g of sugar, and ½ tsp of instant coffee.
- Stir the mixture over medium heat until the sugar dissolves and the sauce is smooth.
- Cook the Sauce:
- Bring the mixture to a gentle simmer, stirring frequently. Let it simmer for about 5 minutes until it thickens slightly.
- Finish the Sauce:
- Remove the saucepan from the heat and stir in 35 g of butter until it melts completely, making the sauce rich and glossy.
- Cool the Sauce:
- Allow the chocolate sauce to cool to room temperature, where it will thicken slightly.
Step 3: Serve the Pudding
- Take the chilled coconut pudding out of the refrigerator.
- Drizzle the chocolate sauce generously over the pudding just before serving.
- Enjoy this creamy, coconut-flavored dessert with the added richness of homemade chocolate sauce.
Cook’s Notes
- Milk: Whole milk is ideal for a rich and creamy pudding, but you can substitute with coconut milk for a stronger coconut flavor.
- Coconut: Toast the grated coconut lightly before adding to the pudding for an extra depth of flavor.
- Chocolate Sauce: Adjust the sweetness of the chocolate sauce by adding more or less sugar according to your taste.
Variations
Vanilla Coconut Pudding
Add 1 teaspoon of vanilla extract to the pudding after removing it from the heat for a hint of vanilla flavor.
Coconut Caramel Pudding
Replace the chocolate sauce with a caramel sauce for a different flavor profile that pairs beautifully with coconut.
Tropical Pudding
Top the coconut pudding with fresh fruit like mango, pineapple, or berries before drizzling with chocolate sauce for a tropical twist.
Nutty Coconut Pudding
Sprinkle chopped nuts like almonds, pistachios, or hazelnuts over the chocolate sauce for added crunch.
Frequently Asked Questions (FAQs)
1. Can I make this dessert ahead of time?
Yes, you can prepare the coconut pudding a day in advance. Store it in the refrigerator, covered, until you’re ready to serve. Add the chocolate sauce just before serving.
2. How do I store leftovers?
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze coconut pudding?
It’s not recommended to freeze this pudding as it may alter the texture, making it grainy when thawed.
4. Can I use a different sweetener?
Yes, you can substitute sugar with honey, maple syrup, or a sugar substitute like stevia, adjusting the amount to taste.
5. Can I use other types of milk?
Absolutely! You can use almond milk, soy milk, or coconut milk for a dairy-free version.
This coconut pudding with chocolate sauce is a delightful dessert that’s quick and easy to make, yet rich in flavor and texture. It’s perfect for when you want to enjoy a sweet treat that’s reminiscent of childhood memories. Whether you enjoy it plain or add a twist with the variations, this pudding is sure to become a favorite in your dessert repertoire. Enjoy every creamy, chocolatey bite!
