Coconut pudding with chocolate ganache. Learn how to make this creamy and delicious egg-free coconut pudding with milk chocolate ganache. An easy dessert with a tasty combination of flavors!
If you like the combination of pudding and cake, you will love this delicious Chocolate Pudding Poke Cake!
Active time: 20mins | Cook time: 10mins | Yield: 4-5 servings
Ingredients:
For the Coconut Pudding:
- 2 cups (480g) Milk
- 1/2 cup (55g) Cornstarch
- 3/4 cup (180g) Coconut milk
- 2/3 cup (200g) Sweetened condensed milk
- 1 tsp (5g) Vanilla extract
For the Chocolate Ganache:
- 150g (about 1 cup) Milk chocolate, chopped or chips
- 1/2 cup (120g) Heavy Cream (bring to room temp)
Video:
Directions:
For the Coconut Pudding:
- Grease a 7x7in (18x18cm) baking dish or any other container with vegetable oil. Set it aside.
- Combine the milk and cornstarch in a large saucepan. Dissolve the cornstarch completely while the milk is still cold to prevent lumps.
- Add the coconut milk and condensed milk. Stirring constantly, cook over medium heat until it starts to bubble and thicken. Reduce the heat to low and stir for 1 more minute.
- Turn off the heat and add the vanilla extract.
- Pour the mixture into the prepared container. Cover with plastic wrap in direct contact. Let it cool at room temperature for a few minutes and place it in the fridge for about 30 minutes.
For the Chocolate Ganache:
- Melt the chocolate and heavy cream together using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Let it cool for a few minutes at room temperature. Pour the ganache over the coconut pudding.
Refrigerate for at least 4 hours. Keep refrigerated until serving time.
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Chocolate Cake with Double Chocolate Pudding
3-Ingredient Chocolate Pudding (egg-free)
