COCONUT CHOCOLATE PUDDING
Chocolate pudding should taste like chocolate. This one has all the smoothness of the American standard with a decadent richness from coconut milk. A spoonful tastes like a chocolate truffle melting in your mouth. Be sure to stop cooking as soon as the pudding starts to bubble in the second stovetop stage, since coconut milk can get gritty if overcooked. For a restaurant-worthy silky texture, pass the pudding through a fine-mesh sieve before dividing it among the dishes and chilling.
serves 6
gluten-free, no nuts
- ¾ cup (156 g) sugar
- ¼ cup (35 g) cornstarch
- ¼ teaspoon salt
- 1 (13.5-ounce; 382-g) can coconut milk, well shaken
- 5 large egg yolks, at room temperature
- 3½ ounces (99 g) bittersweet chocolate, finely chopped (scant 1 cup)
- 1 teaspoon solid virgin coconut oil
- ½ teaspoon rum or pure vanilla extract
- Chocolate curls, for garnish (optional)
- Unsweetened coconut flakes, lightly toasted, for garnish (optional)
1. Whisk the sugar, cornstarch, and salt in a large saucepan, preferably one with sloping sides. While whisking, gradually add the coconut milk and 1½ cups (338 g) water. Set the pan over medium-high heat and cook, whisking constantly, until the mixture boils and thickens, 4 to 5 minutes. Remove from the heat.
2. Whisk the egg yolks in a large bowl until blended. Whisk in the hot coconut milk mixture in a steady stream, starting very slowly at first, then gradually adding it more quickly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, just until it begins to bubble around the edges of the pan, 2 to 4 minutes. Remove from the heat and add the chocolate. Stir until melted, then stir in the coconut oil until melted. Stir in the rum until well mixed.
3. Divide the pudding among six serving cups. If you’re not a fan of pudding skin, press a piece of plastic wrap directly against the surface of each pudding. Refrigerate until set.
4. Serve the pudding cold or cool, topped with chocolate curls and toasted coconut flakes, if you’d like.
MAKE AHEAD
The pudding will keep in the refrigerator for up to 3 days.