Coconut Chocolate Pudding

Coconut Chocolate Pudding Recipe


My best chocolate pudding recipe to date. It took me almost thirty dollars in premium chocolate and four lackluster attempts to eventually come up with a chocolate pudding recipe special enough to share with you. I made not only bland, flat, and gelatinous puddings, but also runny and boring chocolate puddings before I finally turned out this keeper of a batch. It is deeply dark and impossibly chocolatety, rich, glossy, fragrant, and un-lumpy. I used a coconut milk base in place of dairy, and infused it with a whisper of warming spices to give it an unexpected, ambiguously exotic je ne sais quoi.

On my journey to the final recipe, I ran into a few issues and problems that needed to be addressed. I had a pudding in mind - it would be a serious and sophisticated dark chocolate pudding made with a coconut milk base, arrowroot would be used as the thickener, non-alkalized cocoa powder (not dutched) would be enlisted, as would a semi-sweet chocolate bar. I'm usually relatively close to the mark when I imagine how ingredients might come together into a final creation or recipe, but my first attempt here was remarkably off. The pudding took almost twelve hours to achieve any sort of set, and even then it was on the runny side. It dawned on me the acidity in the non-alkalized cocoa powder might be rendering the arrowroot thickener ineffective, so I corrected for that variable and made changes a bit at a time over the course of five batches until I finally had a chocolate pudding recipe that matched the one in my imagination.

So here it is! The great thing is it only takes a few minutes of active cooking time. You can play around with a few of the variables - for example, it might be fun to use one of those uniquely-spiced Vosges chocolate bars in place of the straight semi-sweet. If you want to use regular or low-fat milk, give it a go. You can use cornstarch, but it didn't deliver the smooth glossy texture and sheen that came with using arrowroot powder. I also mention a few other variables to play with in the recipe head notes.

- More Chocolate Recipes -
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Coconut Chocolate Pudding Recipe

I used Scharffen Berger 62% semi-sweet chocolate in this pudding, I also did a batch with 70% - delicious. You can play around with a few of the variables here. For example, it might be fun to use one of the uniquely spiced Vosges chocolate bars in place of the straight semi-sweet. I used raz el hanout spice blend here - but you should feel free to experiment with your favorite curry spice blend. If you want to use regular or low-fat milk in place of the coconut milk, give it a go. For a more pronounced coconut flavor, you might want to add a small splash of coconut extract.

1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry powder, (optional)
3 tablespoons alkalized dutch-cocoa powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (orcurry powder).

Serves four.

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Comments


Huh, I always thought chocolate pudding was so simple and easy to make. But isn't chemistry funny, how if you alter one ingredient (like alkalized verses dutch cocoa powder) it can throw the whole balance off. I'm sorry about all that wasted chocolate, but I'm glad we get to reap the benefits of your trials and successes. I like the chocolate-coconut combination, it makes wonderful sorbet as well.

September 4, 2007
 

chocaholic320

My mouth is watering!!!!!!! =)

September 4, 2007
 

That looks/sounds truly delightful, Heidi--can't wait to try it!

September 4, 2007
 

amarieda

I would LOVE a lesson from your dad on tapioca pudding! There's nothing like a nice warm bowl of homemade tapioca on a cold night...and fall's coming!

September 4, 2007
 

Jane

Heidi-
I make tapioca (sometimes even large pearl!!!) with goat's milk. Wowowow!!!!
So good (especially with fresh strawberries). Just tapioca, goat's milk,
good vanilla. I think it would be pretty interesting with coconut milk too :-)

September 4, 2007
 

Lisa

I second that request for tapioca recipes! I am a big fan of a tapioca (sago) recipe with melon and coconut milk, from my friend Didi Emmon's last cookbook. Other variations would be delightful.
What I love about this recipe is that it is dairy free (good for those of us with food allergies) and I am a fan of sweet and savory. I tend to make brownies with a little chipotle and ancho powder kick; I will definitely try this pudding variation with ras el hanout. World Spice market in Seattle stocks a great grind-as-you-use-it blend.

September 4, 2007
 

Julieta

So yummy... Exotic and beautiful pudding.

Great work, Heidi!

September 4, 2007
 

Mara

This is making me hungry. I'm a big fan of any pudding, it's great stuff, but I too am partial to the tapioca. I just bought a bag of the large pearl variety for making bubble tea, but I might take a bit out for pudding experiments as well. Thanks for the inspiration.

September 4, 2007
 

Coconut + chocolate = YUM! I will be trying this one out for sure. Thanks!

.. and bring on the tapioca!

September 4, 2007
 

Mmmmmmmm...pudding. I'm so on it...

September 4, 2007
 

ha3rvey

I believe "ambiguously exotic je ne sais quoi" is now my favorite phrase ever written.

Beautiful recipe. I must try this.

Too bad the daughter doesn't like coconut and the son doesn't like chocolate. This one is just for the grown folks.

September 4, 2007
 

Oh my goodness, the coconut milk and spice blend look like amazing additions.

September 4, 2007
 

Rebecca

Tapioca, please!!

September 4, 2007
 

People always make fun of me when I say my favorite dessert is pudding in a pie shell. It's so, um, white trash or something. My friend Melinda says, "You poor dear--pudding?".
I bet they wouldn't say that with this version :).
I love the chocolate/coconut combo. Can't wait to try it.

September 4, 2007
 

I have just been savoring the last of David Lebovitz' divine chocolate coconut sorbet (I used the lite coconut milk and it's plenty rich)... this looks equally divine! I can't wait to try it! Yum! And, YES on the tapioca!

September 4, 2007
 

delicious

so cute pudding

September 4, 2007
 

Rachel

This is going to be a fun one to taste.... Thanks.

PLEASE share the Tapioca too!

I'll thank you again..... As I do often.

September 4, 2007
 

Rachel

This is going to be a fun one.... Thanks.

PLEASE share the Tapioca!

I'll thank you again..... As I do often.

September 4, 2007
 

DeerDominique

You are a wizard.

September 4, 2007
 

Heidi A-P

I was always good at custard and blancmange making never getting lumps when cooking in the conventional way but my dad uses the microwave for sauces and custards and I thought I would try. It's perfect and less washing up. I would welcome anyone's comments on microwave cooking. Do you think it is truly safe? I've had these emails telling me not to use plastic and try to heed this but....

September 4, 2007
 

Heidi A-P

Dear Barb
If you call it custard or blancmange as the Brits do maybe that would also add a bit of "je ne sais quoi" when describing it to your friends
Try calling it "pot chocolat" (I think theres an accent in there somewhere but don't know how to get it) as the French do. What's in a name though with something as delicious as this.

September 4, 2007
 

Barry (The Unwilling Cook)

Now you're talking MY sort of food! I'm an unabashed chocoholic. Just looking at it makes me drool... and wanna cook!

September 4, 2007
 

Barry (The Unwilling Cook)

"Pot chocolat" with a French accent? Try "Po" (rhymes with slow) and "shock-oh-la" (rhymes with bar) - run it all together as one word and say it softly and sensuously. Voila!

September 5, 2007
 

I admire your determination. Beautiful color combination. This is a must-try for a chocoholic like me. Thank you for the recipe.

September 5, 2007
 

Sapuccina

Hi Heidi & everybody reading this,

As much as I love chocolate with coconut, I am a bit 'scared' by the curry... I can't think of anything I might have eaten with the curry+chocolate combo. Could you/someone please give another shot at describing this 'unexpected, ambiguously exotic je ne sais quoi' before I cowardly skip this recipe?

Cheers,

Sap

ps. Love your ideas by the way. Tried a few of them already, and they were delicious! I look forward to trying more.

September 5, 2007
 

!! I could smell the chocolate in the blogosphere that's how i came!!!!...well i am a fan of your delicious recipes and this one is a must!!
Thanks for the tips!!

cheers

September 5, 2007
 

What a dedicated pudding afficionado! This sounds really wonderful, I, too am all about the smoothness of pudding- I think tapioca lovers are a different breed. And I have a husband who actually likes the skin that forms on top!

September 5, 2007
 

Decadence is my middle name. Thanks for this!

September 5, 2007
 

Harlan

This looks really good! Gonna have to try it soon!

Coconut milk works surprisingly well in chocolate. You can make excellent vegan truffles with it instead of cream: http://somethinktochewon.blogspot.com/2007/01/chocolate-truffles.html

September 5, 2007
 

"It dawned on me the acidity in the non-alkalized cocoa powder might be rendering the arrowroot thickener ineffective..."

Yes. That is the conclusion I would reach, as well.

Actually, I'd probably just glare at the ingredients and eventually give up. :P

Wonderful recipe!

September 5, 2007
 

vici

I made chocolate pudding 2 days ago. It was that "bland, flat, and gelatinous" type that you mention. I was quite disillusioned; but your new recipe has given me hope. I am excited to try it...v.

September 5, 2007
 

Dot

Ohh, YUM!! I can't wait to try this! Hmm, I think today!!!!!! Now mine won't have the gloss as I'll have to use cornstarch. It's hard to get arrowroot around here. :( I've been wanting a really good chocolate pudding.
Thank-you!

Sap, give the curry a try! I have a little experience with spiced chocolate and it is good! and if you don't like it, you can always leave it out of the next batch.
-Gringa in Mexico-
Ps: count me in on the tapioca.

September 5, 2007
 

Wow, I think you have just invented my fiancees ideal pudding! He'll love me for this, so I'm on the hunt for arrowroot.
I reckon I will toast and grind my own spice mix, thinking cardamom, cinnamon and a whiff of chilli.
Thanks!

September 5, 2007
 

Christy

This sounds like the most delicious recipe! Since encountering Vosges Haut-Chocolat, I have been a great fan of spices in chocolate, and coconut milk sounds like an incredibly good addition. Does it require as much cornstarch as arrowroot?
Sapuccina, do give it a try! You would be surprised at the magic chocolate and curry make. You could always divide the recipe in half and only do the curry in one half. Or replace with your favorite spices (though I have it on fairly good authority that cumin does not work with chocolate.) Cardamom sounds marvelous, too.

September 5, 2007
 

Kimberly

Sounds delicious. I'm going to try this, as was suggested in an earlier comment, as a pudding pie. I wonder what kind of crust would work well? Something like an apple pie crust or a graham cracker crust?? Any suggestions?

September 5, 2007
 

Wayne

I tried all (ate most of) the failures and I have to say they were all good. Not that I didn't want Heidi to get it perfect and make another batch...

September 5, 2007
 

Jen

Please, please share the tapioca pudding with us. I LOVE tapioca ... especially in the colder months of the year. I eat it warm with freshly whipped cream melting on top, but would definitely be up for a new twist on an old favorite.

September 5, 2007
 

i made it and ate some just now. i must thank you for this utterly delicious, wonderfully satifying pudding which looks as beautiful as your picture and tastes as good as you promised it would!

September 5, 2007
 

I would very much love a good tapioca recipe!

I also wanted to say that your journal has made me feel so much more empowered about cooking. I tried a roasted garlic recipe from one of your books and when I found that it wasn't quite what I wanted I was able to do research and come up with a recipe that did exactly what I was looking for. I've never "made up" a successful recipe in my life before now! :)

September 5, 2007
 

kary

This looks wonderful and I will be trying it. And do bring us some tapioca recipes. Especially if you can make some that don't have little bits of egg yolk or white floating around in them. (A pet peeve.)

September 5, 2007
 

Mrs Redboots

Er - what is non-alkalized cocoa powder, and can one get it in the UK?

I only quite like this sort of chocolate pudding (which my grandmother used to call "Thames Mud") so probably won't be trying this recipe, but it sounds very interesting.

I always like milk puddings more than I think I'm going to, but the very thought of tapioca makes me heave... horrible frogspawn!

September 5, 2007
 

Susan Billie Taylor

This recipe looks so delicious! When I read the recipe, I knew it was a winner. Thanks for sharing this with us. As a chocolate lover, this is mouthwatering!

September 5, 2007
 

Pam

I've had curry truffles before and they are absolutely delicious. I'm imagining these will be similar. (chili ones are good too!)

Just a little clarification, please. In the write-up you say:
"non-alkalized cocoa powder (not dutched) would be enlisted"
and then ingredients list:
"3 tablespoons alkalized dutch-cocoa powder, sifted"

So is the correction noted to switch chocolates?

September 5, 2007
 

This looks so good. definitely going to try it.

I think if you try it as a pie.. maybe a shortbread cookie crust with some coconut thrown in the mix.

As far as chocolate curry.. I am addicted to Vosges Naga bar.. the combination is soo good.

September 5, 2007
 

Dot

Pam,
She switched because of the reaction with the arrowroot.

"It dawned on me the acidity in the non-alkalized cocoa powder might be rendering the arrowroot thickener ineffective, so I corrected for that variable..."

September 5, 2007
 

Heidi: That is a ridiculously appetizing picture.

September 5, 2007
 

You've put two of my favourite things together and that picture looks so amazing! I don't usually eat pudding but I must save this recipe. :)

September 5, 2007
 

Anonymous

I would take tapioca (you can make it chocolate) over pudding any day. The time spent over the stove is well worth it. Your dad is spot on.

September 5, 2007
 

OMG--best textured, most delicious custard I ever made. Many, many thanks.

September 5, 2007
 

DROOL.

You realize, Heidi, that I am blaming you for making me obsessed with chocolate pudding tonight. Thankfully, I bought a fancy chai-flavored chocolate bar that I can use with my organic cocoa. Sadly I don't have arrowroot. Hrmm...now I want some! In fact, I had a terrible time with a homemade pudding mix a month or so ago that I had to turn it into a chocolate cake.


Funny how that works.

:)


September 5, 2007
 

p.s. I want that table cloth

September 5, 2007
 

Looks soooooooo good! Thanks for the recipe!

September 5, 2007
 

By the way, check out this funny soap site that has food-scented soaps such as this chocolate cupcake soap:

http://fetosoap.com/shop/index.php?main_page=product_info&products_id=8&zenid=1f896a4db79486f2fc33def6257bf0c3

Kinda fun.

September 5, 2007
 

Phyllis

Add another request for tapioca - especially "big-eye" tapioca - for my husband who is on a low-potassium diet and has to stay away from chocolate for now and possibly forever (boo-hoo...) - fortunately he looves tapioco pudding.

September 5, 2007
 

So I read your blog religiously and I am constantly in awe over your beautiful yet healthful recipes. I am dying to get Super- Natural but being an art student is definitley making that difficult. I am a vegetarian quasi-vegan and I just love your blog. Ahh... I'm rambling. But yea...LOVE IT.

September 5, 2007
 

Oh how divine! Two of my favorite flavors, in a sophisticated (and gluten-free) combination. I will have to try making this soon.

September 5, 2007
 

Where in the world did you find that tablecloth and those super cute bowls...i love them and this recipe sounds delicious

September 5, 2007
 

The Cocunut Chocolate Pudding sounds delicious! I will definitely be giving that one a try. Thanks for sharing!

September 6, 2007
 

Hello Heidi,
I've been a fan of your site for a long while now. You've inspired a lot of cooking in my kitchen, thank you. This pudding sounds amazing. I'm so pleased there is as little sugar in it as there is; I have to watch my sugar intake. I wonder, though, if you've tried kuzu as a thickener, and what you think of it. It was recommended to me by a chef friend of mine to use in puddings. Thanks for this recipe, I'll make it for my sweetheart soon.

September 6, 2007
 

Forget the pudding, love the tablecloth!

September 6, 2007
 

tree

Jes,
I learned about kuzu in culinary school (the natural gourmet in nyc) and think it's fantastic! First of all it is processed very little - just a japanese root that is powdered, unlike highly refined corn starch. It strengthens the digestive system, and is effective in relieving anxiety and promoting good sleep. I like to make a fruit pudding with 1/2 cup each of hempmilk and juice, with a heaping tablespoon of kuzu (make a slurry with some liquid) and bring to a simmer, stirring, until thick. Delicious and relaxing!

Heidi, you rock! Another vote for tapioca please!

September 6, 2007
 

Wow, that looks amazing!

(I am one who would definetely appreciate a good tapioca pudding recipe!!)

September 6, 2007
 

Using coconut milk for chocolate pudding sounds divine.

September 7, 2007
 

I saw an earlier note that chocolate and cumin may not go together...
Take heart, I'd love to whisper 3 little words to contradict....
...Chilli Con Carne
I will email anyone a recipe I use to do this if you send me an email. I made it up myself so might not be too traditional, but it really is tasty. And naughty.

September 7, 2007
 

Michelle

I tried this pudding last night. Very good and fairly easy to make. My one suggestion, leave out or cut back on the curry powder. It is a bit over-powering for the recipe - especially if you use good chocolate! :-)

September 7, 2007
 

Wow, I've never been called a wizard before! I'm so happy to see that so many of you are excited about this. And Barry, I almost fell out of my chair over your po-shock-oh-la note - too funny.

Let's see, the tablecloth I picked up at Dwell in San Francisco a while back. The little cups, which seem to always be a hit when I use them, are on (hopefully permanent) loan from my mom!

I promise to hit my dad up for his tapioca techniques when I get back from Italy.

Thanks for weighing in on the kuzu Tree. -h

September 7, 2007
 

This sounds so amazing. I'm printing it right now and am looking forward to making it to get my chocolate fix AND sate the sweet tooth of my vegan boyfriend!

September 7, 2007
 

ooooooh, that looks so incredibly delicious I want to run home and start making it right now. And I don't even like coconut that much!

September 7, 2007
 

Anne Marie

Hi Heidi: Your description has me drooling. However, for reasons too lengthy and tragic to go into here, I am trying to stay away from chocolate. Any ideas on other main flavoring options? Thanks!

September 7, 2007
 

Aimee

Thank you for such wonderful recipes. I also very much love the attitude and knowledge you have of cooking. It's a real inspiration.

If you do get the time, I would be very excited to hear about your dad's tapioca recipe!

September 7, 2007
 

sam

have you tried throwing some of this in the ice cream maker she says wondering and pondering? I am new to my ice cream maker so I have no idea how it might turn out but I am intrigued.

ps - i gotthe hair dryer you recommended a while back - it's great thank you.

September 7, 2007
 

Sue

Heidi, could one use soy milk instead of coconut milk or whole milk (not partial to the flavor of coconut milk, and allergic to milk), or does that mess with consistency?

I've never been a "pudding person" before, but this makes me want to skip out of work early to shop for ingredients...

September 7, 2007
 

Amanda von Stockhausen

That is gorgeous. I would love to see your father's tapioca recipe!

September 7, 2007
 

emichan

ooo - pretty please post the tapioca recipe. yum. But the recipe on the tapioca box does not quite cut it. ;)

September 7, 2007
 

tulasi-priya

I'm looking forward to trying this out. Choco-coco is SUCH the winning combo. You might want to consider using tea masala, a dry blend of spices used for--what else--tea, and also to spice up (as well as increase digestibility of) hot milk.
http://www.ishopindian.com/shop/catalog/Nirav-Tea-Masala-p-22141.html

September 8, 2007
 

tulasi-priya

Those cute little bowls look a lot like Nesting Lotus Bowls:

http://koodekirboston.stores.yahoo.net/nestingbowlset.html

I haven't seen them in ages. Thanks, Heidi, for such a great site.

September 8, 2007
 

I made this last night, it was amazing, and had the exact same thought as sam; I put together another batch today and it'll go into the ice cream maker. THANK YOU!

September 8, 2007
 

meghan

when i was a little girl, my mom would make home made pudding in those same white lotus bowls. the image sent me right back there... waiting waiting for the pudding to cool, impatiently spooning it hot and thin into my mouth.

September 8, 2007
 

J

Does the coconut taste come through? This would be a big problem for this coconut-o-phobe..So if someone could answer the earlier question about soymilk....

September 8, 2007
 

Love the site, love the awesome pics!
Your work is an inspiration to me.
Keep it up.
Kind regards,
Bart

September 8, 2007
 

SO decadent!

September 8, 2007
 

Yum! Your recipe writing style is terrific -- keep 'em coming. And the photos, spectacular! Way to go local girl! (I would love your take on tapioca, so please count another vote.)

September 8, 2007
 

Now, that is one hell of a pudding. Well, about the covering with the plastic prevents the forming of that thick crust like appearance?

How about serving it hot, with coconut dust which has been which has been pickled in honey for about 2 days?

September 9, 2007
 

Abigail

I made this as dessert for a recent dinner party -- the guests really enjoyed it, but it was way too thick and not quite as chocolatey as I'd hoped. I think part of the problem is that I let the coconut milk simmer too long while mixing up the arrowroot concoction, and therefore my proportions might have been off. Could it be that different brands of arrowroot have different 'strengths'? Anyway, I think next time I will start will less arrowroot and more melted chocolate.

September 9, 2007
 

I think someone else may have said this, but I love the fact that chocolate pudding can be dairy free. The coconut milk adds such great flavor too. One more fabulous recipe to add to my collection =)

September 9, 2007
 

Becky

yes to tapioca!!!! especially one with coconut milk in it!

September 9, 2007
 

Mmm. This looks delicious.

September 9, 2007