Recipe courtesy of Grant Melton
Recipe courtesy of Grant Melton
Watch how to make this recipe.
Chocolate-Coconut Puddings
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- Level: Easy
- Total: 8 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 20 g
- Saturated Fat
- 15 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 375 mg
- Level: Easy
- Total: 8 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 20 g
- Saturated Fat
- 15 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 375 mg
Ingredients
Puddings:
Topping:
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Directions
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22m
Easy
CLASS
- 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.
