Rating: 4 stars
60 Ratings
  • 5 star values: 20
  • 4 star values: 18
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3
  • 60 Ratings
Georgia Freedman

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Credit: Josh Wand

Recipe Summary test

hands-on:
10 mins
total:
4 hrs
Yield:
Makes 6 puddings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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