This chocolate coconut pudding might be my favorite dessert ever. It was inspired by a craving for Ted's bakery coconut haupia pie on the North Shore of Oahu. My craving caused me to search through the house to make a pie only to find that making a pie crust from on hand ingredients was just not going to happen. And, regular blog readers will know that I do not like going to the store if I don't have to. Instead, I decided that crust really wasn't needed because I was really just craving the creamy, chocolate coconut pudding filling.
Why isn't pudding more popular? For one, homemade pudding is so much better than those little plastic cups of pudding and it is SO easy to make. This particular one is really easy and involves only a handful of ingredients---coconut milk, milk (of your choice), sugar and corn starch--a little time on the stovetop and a little bit of time in the refrigerator. Really, just so good.
In this particular version, I layered the haupia (coconut pudding) and the chocolate coconut pudding to make something a bit more fancy. But, honestly, I love the chocolate pudding on its own and I love the coconut pudding on its own. Together, it is even more amazing.
Chocolate Coconut Pudding
- 1 can full fat coconut milk
- 1 cup milk of your choice, although it has worked best for me with regular cows milk
- 1 cup water
- ½ cup corn starch
- 1 cup sugar
- ¾ cup chocolate chips
- In a small bowl, combine cornstarch and water.
- In a saucepan, heat on medium heat the coconut milk, milk and sugar. Stirring constantly. Once it comes to a low boil, add the cornstarch and water combination. The mixture will begin to thicken instantly.
- Once thickened, remove from heat.
- Separate the mixture into two bowls.
- Add chocolate chips to one of the bowls and stir until they melt.
- Layer the pudding in your serving dishes in whatever way you desire.
- Sprinkle with toppings like shaved chocolate, toasted coconut or whipped cream!