Josh Wand
Hands-On Time
10 Mins
Total Time
4 hours
Makes 6 puddings

How to Make It

Step 1

Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Cover and set aside.

Step 2

Heat the coconut milk and 1 ¼ cups water in a medium pot over medium-high heat until it begins to steam, about 2 minutes. Meanwhile, pulse the sugar, eggs, salt, potato starch, and cocoa in a food processor until combined. Add 1 cup of the hot coconut milk in a steady stream and pulse again. Return the warm egg mixture to the pot with the remaining coconut milk and cook over medium-high heat, whisking constantly, until thick and glossy and beginning to bubble. Remove the pan from the heat and whisk in the melted chocolate and the vanilla extract.

Step 3

Divide the pudding among six cups and cover tightly with plastic wrap. Refrigerate until very cold, at least 4 hours. Top with coconut before serving.

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