Triple Chocolate Pudding with Coconut Whipped Cream

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Triple Chocolate Pudding is a rich, creamy, super chocolatey pudding made in one pan. The Coconut Whipped Cream is optional, but not really.

Triple Chocolate Pudding with Coconut Whipped Cream

Thank goodness it’s Friday! We’re back from our vacation and rolling right into the weekend. Perfect, if you ask me. Vacation details coming just as soon as I come to grips with the fact that it is over. <Sigh>

To make things better, I’m bringing you Triple Chocolate Pudding because Fridays love chocolate and other sweet things just perfect for weekends, date nights, and whatever else you have in store for your weekend.

Triple Chocolate Pudding with Coconut Whipped Cream

I used to be able to describe my favorite desserts, but the more time that goes by, the more I realize that I love all dessert. Bars. Cookies. Cakes. Pies. Fruity Desserts and Chocolatey Desserts. I’ll take them all, though I do agree that there’s a time and place for each one of them.

Enter: simple, creamy, and rich chocolate pudding.

To make the pudding, combine the sugar, salt, and cornstarch in a medium sized saucepan. Whisk until combined.  Triple Chocolate Pudding with Coconut Whipped Cream

Slowly pour in the milk and continue whisking over medium heat. Whisk intermittently over the next 7-10 minutes until the milk thickens enough to coat a spoon.

Triple Chocolate Pudding with Coconut Whipped Cream

Time to add the chocolate! Add all three varieties of chocolate and continue whisking until the chocolate is melted and the mixture is smooth.

Triple Chocolate Pudding with Coconut Whipped Cream   Triple Chocolate Pudding with Coconut Whipped Cream

Remove the pudding from the heat. Add the vanilla. Taste the pudding. Add more salt, if needed. At this point, I like to chill the pudding in a large glass bowl. Add plastic wrap and push it until it’s touching the surface of the pudding. If you skip this step, a skin may form. Pour into individual bowls before serving.

If your pudding fails to reach a smooth consistency, you can always run it through a mesh strainer, but I didn’t find this to be necessary.

To make the coconut whipped cream, you need a can of full fat coconut cream. The can needs about 18 hours to chill in the refrigerator before making this recipe. I found the coconut cream at Trader Joe’s but you can find it in the Thai section of most grocery stores these days.

 

Triple Chocolate Pudding with Coconut Whipped Cream

Once the coconut cream has been refrigerated, turn it upside down and pour off any remaining liquid (mine had very little). Add the solid coconut cream to the stand mixer and beat it with the whisk attachment for 1 minute. Add 5 tablespoons of confectioner’s sugar (or more, depending on how sweet you want it). Add a teaspoon or two of vanilla. Whisk and refrigerate before serving. This makes a lot of whipped cream, but the good news is that it stores in the refrigerator for a few days. If the texture changes, simply re-whip it!

Triple Chocolate Pudding with Coconut Whipped Cream   Triple Chocolate Pudding with Coconut Whipped Cream

Serve this rich dessert to houseguests, your in-laws, or make it any old night for yourself.

Triple Chocolate Pudding with Coconut Whipped Cream

Triple Chocolate Pudding with Coconut Whipped Cream

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Triple Chocolate Pudding is a rich, creamy, super chocolatey pudding made in one pan. The Coconut Whipped Cream is optional, but not really.

Ingredients

  • ¼ cup cornstarch
  • ½ cup sugar
  • 3 cups milk (I used whole milk)
  • 3.5 oz dark chocolate
  • 2.5 oz semi-sweet chocolate
  • 2 tbsp unsweetened cococa
  • ¼ tsp salt (I used sea salt)
  • 1 tsp vanilla extract
  • 1 15 oz can coconut cream (Trader Joe’s brand)
  • 5 tbsp confectioner’s sugar
  • 2 tbsp vanilla extract

Instructions

  1. To make the pudding, combine the sugar, salt, and cornstarch in a medium sized saucepan. Whisk until combined.
  2. Slowly pour in the milk and continue whisking over medium heat. Whisk intermittently over the next 7-10 minutes until the milk thickens enough to coat a spoon.
  3. Add all three varieties of chocolate and continue whisking until the chocolate is melted and the mixture is smooth.
  4. Remove the pudding from the heat. Add the vanilla. Taste the pudding. Add more salt, if needed.
  5. At this point, I like to chill the pudding in a large glass bowl. Add plastic wrap and push it until it’s touching the surface of the pudding. If you skip this step, a skin may form.
  6. If your pudding fails to reach a smooth consistency, you can always run it through a mesh strainer, but I didn’t find this to be necessary.
  7. To make the coconut whipped cream, you need a can of full fat coconut cream. The can needs about 18 hours to chill in the refrigerator before making this recipe. I found the coconut cream at Trader Joe’s but you can find it in the Thai section of most grocery stores these days. Once the coconut cream has been refrigerated, turn it upside down and pour off any remaining liquid (mine had very little). Add the solid coconut cream to the stand mixer and beat it with the whisk attachment for 1 minute. Add 5 tablespoons of confectioner’s sugar (depending on how sweet you want it). Add a teaspoon or two of vanilla. Whisk and refrigerate before serving.

Notes

The coconut milk needs refrigerated for 18 hours before making the whipped cream. The pudding should be refrigerated for about 4 hours before serving.

http://bitesofbri.com/2014/09/triple-chocolate-pudding-coconut-whipped-cream/

Pudding recipe adapted from Smitten Kitchen

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Comments

    • Bri says

      Gayle, it’s so easy and so much better than the boxed variety (which I have made plenty of times but won’t make again).

  1. says

    I don’t think I’ve had chocolate pudding since I was a kid, but I always loved it soooo much! Come think of it, I don’t know why I don’t eat it more often! This looks creamy and I need to make it soon because now I am craving chocolate pudding!

    • Bri says

      I often order it at restaurants but now that I know how easy it is to make at home, I’ll order something more complicated!

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