Did someone say they were needing a dairy, egg and gluten-free dessert? Excellent! I have just the sweet treat you were craving!
Dark Chocolate Coconut Milk Pudding is the dessert of your dietary needs. Silky smooth and full of rich chocolatey decadence with a hint of orange, this pudding will feel like you are treating yourself without breaking any rules.
Did someone say they were needing a dairy, egg and gluten-free dessert? Excellent! I have just the sweet treat you were craving!
Dark Chocolate Coconut Milk Pudding is the dessert of your dietary needs. Silky smooth and full of rich chocolatey decadence with a hint of orange, this pudding will feel like you are treating yourself without breaking any rules.
The cherry on top of this pudding is in fact orange! The underlying flavor in this recipe is orange extract. It elevates the flavor profile and helps to make the dark chocolate flavor shine. Not a fan of orange extract—either omit this ingredient or replace with vanilla!
This easy to make pudding has a total of 5-ingredients and 15 minutes of cook time. It’s quick to make and even quicker to fall in love with.
Let Market Street help you fulfill your dietary goals of 2022 and let this dairy, egg and gluten-free dessert help you start off the new year in a very sweet way.
Dark Chocolate Coconut Milk Pudding
Author note: This is a dairy and egg-free dessert. If you can’t find whipped coconut cream, use a variety that best suits your needs.
Serves 6 to 8
2 13.6 oz cans coconut milk
1/2 cup coconut cream
1/4 teaspoon kosher salt
1/2 teaspoon orange extract
1/4 cup cornstarch
1/2 cup dark cocoa powder
3/4 cup sugar
orange slices
whipped coconut cream
In a large saucepan combine the coconut milk, coconut cream, salt and orange extract. Cook over medium-low heat until simmering, about 5 to 10 minutes. Stir occasionally.
Meanwhile, combine the cornstarch, cocoa powder and sugar in a large bowl. Slowly whisk in the warmed coconut milk mixture. Do this in slow steady stream until all of the milk mixture is used. Whisk thoroughly until there are no lumps of cornstarch and cocoa powder.
Pour the mixture through a fine mesh sieve and back into the saucepan. Cook over medium heat, whisking constantly. Simmer until the mixture is thick about 7 to 10 minutes.
Place into individual serving bowls or into a serving bowl. Let cool for 10 minutes, cover and then place into the fridge to chill. Serve cold topped with whipped coconut cream and slices of orange.