CHOCOLATE-COCONUT PUDDINGS
Steps:
- Make the puddings: Sift the sugar, cornstarch, cocoa powder and salt through a fine-mesh sieve into a medium saucepan. Add the coconut milk and whisk occasionally over high heat until the mixture comes to a bubble and thickens, about 5 minutes.
- Pour the mixture through the sieve set over a medium heatproof bowl to remove any lumps. While the pudding mixture is still hot, add the chocolate and whisk until smooth. Divide the pudding mixture among four 1-cup ramekins or serving dishes. Refrigerate for at least 4 hours, preferably overnight.
- Make the topping: Combine the cereal, coconut and sugar in a large nonstick skillet over high heat. Cook, stirring, until the coconut is toasted and fragrant, about 2 minutes. Transfer to a small bowl. Add the salt, toss to combine and let cool slightly.
- To serve, cut each passion fruit in half and scoop the flesh onto the puddings. Garnish each pudding with a hearty spoonful of the cereal-coconut topping and serve.
NO-COOK CHOCOLATE COCONUT BUDINO
Provided by Giada De Laurentiis
Categories dessert
Time 6h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.
EASY CHOCOLATE-COCONUT PUDDING PIE
This easy chocolate pudding pie gets its sweet and fragrant coconut flavor from coconut extract and a chopped-up chocolate-coconut candy bar.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. chopped candy.
- Pour into crust.
- Top with remaining COOL WHIP and candy.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 5 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE-COCONUT PUDDING COOKIES
They're super moist and studded with chunks of chocolate and flaky coconut. Exactly what you'd expect from Chocolate-Coconut Pudding Cookies!
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually beat in flour mixture, beating well after each addition. Stir in remaining ingredients.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheet; Remove to wire racks; cool completely.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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CHOCOLATE-COCONUT PUDDING - BETTER HOMES & GARDENS
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4.2/5 (5)Total Time 35 minsServings 8Calories 150 per serving
- In a medium saucepan combine almond milk, brown sugar, and granulated sugar. Cook and stir over medium heat just until boiling. Add coconut milk mixture. Cook and stir just until mixture returns to boiling. Immediately reduce heat to low; cook and stir for 2 minutes more. Remove from heat. Add chocolate; let stand for 30 seconds. Add coconut extract; stir until smooth.
- Spoon 1/4 cup of the pudding into each of eight small dessert dishes, mugs, or pots de crème cups. Sprinkle with toasted coconut. Serve warm or chilled.
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