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    Home » Easy Vegan Recipes » Vegan dessert recipes

    Indulge yourself: Coconutty Cocoa Custard Pudding

    11 February, 2011 by Kip 10 Comments

    Dairy Free Chocolate Coconut Mousse

    Initially I made this recipe for dairy free chocolate mousse from absolute scratch, grating fresh coconut meat and kneading it with warm water to procure fresh cream. I used the leftover shredded coconut to engage in the world's most failed cookie experiment, but the mousse was a dessert hedonist's dream- just ½ cup was more than enough for one person (this little piggy couldn't even handle that much). I've toned it down a little here, both in method and richness, swapping the fresh coconut milk for tinned and opting for 50% soy (or other non dairy) milk.

    Recipe notes

    If you want the ultimate in dessert debauchery you should forsake the other non-dairy milk for 100% coconut milk. If you opt for the extra richness this brings, however, consider cutting the serving sizes down a little (it's scrumptious but crazy decadent).

    The flavour extract you use for this vegan chocolate mousse is down to personal choice. I've used  rum, orange, and coffee, which is why those are the only three listed in the recipe itself. I'd wager mint would be a winner, as would many fruit essences. Coffee syrups might even work! Then of course there's the option of chocolate extract for super chocolately chocolate goodness. I bet some hazelnuts would be more than moderately awesome mixed in there, too.

    Just make sure you cover it with clingfilm once the pudding has been poured into its serving dish(es). This is to keep that funky fridge film from forming on top of the dessert.

    Coconutty Chocolate Mousse + Your Flavour of Choice

    Serves 2-4, depending on how how much decadence you can handle (fills two wine glasses).
    • Ingredients
      • 1 cup full-fat coconut milk
      • 1 cup non-dairy milk
      • ¼ cup plus 2 tablespoon sugar
      • ¼ cup (40g) corn flour
      • 3 tablespoon (30g) cocoa powder
      • 1 teaspoon rum or orange extract (or for mocha flavour try 1-2 teaspoon instant coffee granules)
      • ¾ teaspoon vanilla extract
      • ¼ teaspoon salt
      • 50g (4 good sized squares) dark chocolate, cut into small pieces (optional but recommended)
    • Directions/Method
      1. Whisk everything except for the dark chocolate together in a medium saucepan. Taste for flavour and add a few drops more extract if you think it's necessary (I find some extracts are weaker than others).
      2. Heat the contents of the saucepan slowly, never allowing it to boil (because this can curdle the coconut milk), whisking continuously. After a minute or two the liquid will begin to thicken. Add the dark chocolate, if using, and continue to whisk (switch to a wooden or silicone spoon if it's easier for you). As soon as it starts obtaining a thick pudding/custard consistency, remove from the heat.
      3. Pour the pudding into serving vessels while the mix is still warm (it will thicken more as it cools and will be more difficult to pour). Cover with clingfilm and leave to cool for 20-30 minutes before refrigerating for at least a couple of hours to cool completely.
      4. Serve garnished with cocoa nibs, nuts, fruit, or finely grated chocolate for an added fancy factor. Or just shove it in your face.

    More Vegan dessert recipes

    • Spiced vegan turmeric cookies
    • Vegan kanom baa bin (Thai coconut pancakes), take two
    • Vegan butter mochi with rose, makrut lime leaf, and saffron
    • Vegan Thai fried ice cream ไอศครีมทอด

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Fanny

      February 11, 2011 at 11:58 pm

      sounds fab to me!

      Reply
      • Kip

        February 15, 2011 at 12:00 pm

        Thanks!

        Reply
    2. Cursuri Engleza

      February 14, 2011 at 6:20 pm

      I absolutely fell in love with this recipe and the photo you posted. It looks great and I’m sure it tastes even better. I am a big pudding fan so I guess I would try out any pudding recipe. Thanks for posting this one out.

      Reply
    3. Kip

      February 15, 2011 at 12:01 pm

      After having made it now both with and without the added melted in dark chocolate, I highly recommend adding it- the texture is a lot smoother and obviously richer. I can't wait to try making it with more flavours now.

      Reply
    4. Mo

      February 21, 2011 at 10:28 pm

      I'm saving this one! It looks so rich and decadent! Mmm.

      Reply
    5. Genki Kitty

      February 24, 2011 at 3:50 pm

      Genki Kitty Here: I'm so thrilled you wrote me on my little blog, I appreciate it so much! I look forward to hearing if you have any suggestions after getting back. *tears* Yes, I had the heat high enough but it just would not work with me. It sounded so wonderful and your photos were such a tease but something just did not work out for me. Very strange how this happens sometimes, isn't it? I have given recipes to others and it works every-time for me, but my friends can't get it to work just right.

      Reply
    6. Grant

      April 22, 2011 at 5:12 pm

      Thanks a million for this. I am not a vegan however stumbled across this recipe when i my wife was away and i was looking for something sweet to make with cocoa, sugar, milk and flour - anyway i saw this and gave it a go.
      i got a bit worried after 10 min of whisking as it hadn't really thickened, but low and behold by 12 mins it rapidly reached custard like consistency.
      Can be sure that this will stay as a staple in my repertoire from now on in. - thanks again!
      Grant

      Reply
      • Kip

        April 27, 2011 at 9:27 pm

        Glad it worked out! Thanks for letting me know you tried it and liked it.

        Reply
    7. Claudine Cook

      February 26, 2012 at 5:59 pm

      Just finished eating this.  Yummy.  I used agave instead of sugar, and it was so good.

      Reply
      • Kip

        February 27, 2012 at 12:18 am

        I bet it would be good with brown rice syrup too...

        Reply
    8. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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