It’s major comfort food time here. The weather has been cool and rainy and dreary. Here’s the perfect way to cheer up your loved ones: homemade chocolate pudding. This one bears no resemblance to the instant and packaged versions that some of us grew up with.
This pudding is rich and silky; full of chocolate flavor from both cocoa and chocolate. I added some coconut milk and rum, just because…And I garnished the puddings with softly whipped cream and some lightly toasted coconut chips. It’s a quick, easy, and foolproof way to add some love to an everyday meal. Give it a try!
- 1/2 cup light brown sugar , packed
- 2 tablespoons cornstarch
- 1/2 cup unsweetened cocoa powder , sifted and spooned into the measuring cup
- A large pinch of salt
- 1 cup unsweetened coconut milk (preferably full fat)
- 1 cup whole milk
- 2 egg yolks
- 1 ounce bittersweet or semisweet chocolate , finely chopped
- 1 tablespoon dark rum (optional, substitute 2 teaspoons vanilla, if you prefer)
- Softly whipped cream , for garnish
- Lightly toasted coconut chips , for garnish
In a 2 quart, heavy saucepan blend together the brown sugar, cornstarch, cocoa powder, and salt. In a small bowl, whisk the coconut milk, whole milk, and egg yolks to combine. Gradually whisk the milk mixture into the sugar and cocoa mixture.
Set the saucepan on the stove, over medium heat, and cook, stirring constantly, until the pudding thickens and bubbles. Lower the heat a little and let it bubble away for about a minute. Remove from the stove and add the chopped chocolate. Whisk gently until the chocolate melts and blends into the mixture. Add the rum.
Pour the pudding into dessert dishes, cover the surface directly with plastic wrap, and cool. Place in the refrigerator to chill. When ready to serve, whip a quantity of heavy cream to soft peaks. Dollop over the puddings and sprinkle with the toasted coconut chips. Refrigerate any leftovers.