• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Messy Vegan Cook logo

  • All Recipes
    • Baked Goods
    • Breakfast
    • Coffee & Drinks
    • Dessert Recipes
    • How to Guides
    • Ideas & Suggestions
    • Kitchen Staples
    • Mains
    • Snacks and Sides
    • Sunday Roast
  • Thai Food + Travel
    • Vegan Thai Recipes
    • Vegan in Thailand
  • Travel
    • Cambodia
    • Canada
    • England
    • Ethiopia
    • Indonesia
    • Laos
    • Malaysia
    • Myanmar
    • South Korea
    • Thailand
    • Taiwan
    • USA
  • Reviews
    • Restaurants
    • Cookbook Reviews
    • Products
    • London
  • Food Facts
  • Supper Clubs
    • Gap Khao: Family Style Vegan Thai Supper Club
    • London Vegan Thai Noodle Supper Club
    • Vegan Northern Thai Dinner
    • Fiery Vegan Southern Thai Dinner
    • ITHAILIAN: Thai + Italian Vegan Supper Club for Charity

11 February, 2011

Indulge yourself: Coconutty Cocoa Custard Pudding

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 1/2 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
    • 1/4 cup plus 2 tbsp sugar
    • 1/4 cup (40g) corn flour
    • 3 tbsp (30g) cocoa powder
    • 1 tsp rum or orange extract (or for mocha flavour try 1-2 tsp instant coffee granules)
    • 3/4 tsp vanilla extract
    • 1/4 tsp 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.
Previous Post: « Recipe Testing: Hot and Sour Carrots and Lentils
Next Post: Sweethearts to talk about, or happy anti-valentine’s day »

Reader Interactions

Comments

  1. Fanny says

    February 11, 2011 at 11:58 pm

    sounds fab to me!

    Reply
    • Kip says

      February 15, 2011 at 12:00 pm

      Thanks!

      Reply
  2. Cursuri Engleza says

    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 says

    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 says

    February 21, 2011 at 10:28 pm

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

    Reply
  5. Genki Kitty says

    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 says

    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 says

      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 says

    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 says

      February 27, 2012 at 12:18 am

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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Free Email Updates

Privacy Policy

Thai Vegan Supper Clubs in London Vegan Thai Recipes Vegan Travel in Thailand

  • Bloglovin
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Footer

About Me

  • About
  • Frequently Asked Questions
  • Comments Policy
  • PR and Review Policy
  • Freelance and Consultancy
  • Browse by Ingredient
  • Recipe Index
  • Contact

Connect with me:

I love hearing from my readers, whether via comment, email, or social media. If you have any questions, suggestions, or just want to say hello then please get in touch.
  • Bloglovin
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Foodies100 Index of UK Food Blogs
Foodies100

Recipes

Disclosure:

All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission.

Read more about my relationships and disclosures.

You can also view the privacy policy.

  • This is laap tod, a deep fried version of a popular salad in Thailand. Laap is a sour and spicy salad made with ground meat, lots of herbs, and crunchy ground toasted rice. To make laap tod this mixture is made into meatballs and fried. As you can see, it's perfectly possible to make a vegan version. I'll be serving this, along with the items below (subject to ingredient availability but I'm not anticipating any hiccups sourcing), at my next supper club on December 6. There are still a few tickets left. Link in bio and all that.⁠
⁠
🟢Moo grop gratiem: Crunchy faux pork with fried garlic (welcome snack)⁠
⁠
🟢Kaeng Boom Bae + Ajat: ancient Javanese inspired curry + cucumber relish⁠
⁠
🟢Pad bai yee raa kaprow: aromatic shiitake + holy and tree basil stir fry⁠
⁠
🟢Plaa takrai nam makaam: fried faux fish with tamarind and lemongrass sauce⁠
⁠
🟢Yam woon sen: spicy, sour, sweet glass noodle salad⁠
⁠
🟢Lon kapi: faux shrimp paste and coconut cream relish with crudités⁠
⁠
🟢Woon cha Thai: Thai tea jelly⁠
⁠
🟢Lod chong: Pandan noodles in sweet coconut cream⁠
⁠
⁠
⁠
⁠
⁠
⁠
#ลาบทอด #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #vegansofldn #veganlondon #veganinlondon #londonvegan #londonvegancommunity #veganlondlife #veganlondoner #londonvegans #londonveganfood #londonveganeats⁠
#thaisupperclub #vegansupperclub #supperclub #londonsupperclub #eatwith #londonsupperclubs #londonveganevents #veganevents⁠
#อาหารไทย #thaifood #veganthaifood #aroihere #vegan #bestofvegan #veganmeatballs⁠
⁠
⁠
⁠
  • Khao som and jin lung (sour rice and Shan-Thai meatballs). Working on a menu for an upcoming supper club (stay tuned – likely January).⁠
⁠
#ข้าวส้ม #จิ๊นลุง #อาหารไทใหญ่ #taiyaifood #วีแกน #วีแก้น #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegancook #vegandinner #foodstagram #totastemaker #bhgfood #gloobyfood #foodiesofinstagram #veganvultures #veganfoodspace #veganeatsplease #veganfoodspot #bestofvegan #eeeeeats #veganmeatballs #lotsofoil
  • 🇹🇭 Khao sen nam dtai are the noodles of dreams. A prevalent Tai Yai food in Mae Hong Son, these extruded rice threads are served with a pork tomato broth. Here @omnimeat is used in place of pork. Pork rinds, also easily made vegan, are common accompaniments. Another usual dish to occur alongside khao sen are papaya fritters (kang pong). A massive thank you to @napatcs mother for making us this incredible meal!⁠
⁠
#ข้าวเส้น #แคบหมูเจ อาหารไทใหญ่ #แม่ฮ่องสอน #khaosen⁠
#vegan #veganfoodshare #veganfood #veganeats #noodles #noodleslover #noodlesfordays #noodlestagram #วีแก้น #อาหารเจ ⁠
#อาหารไทย #อร่อย #thaifood #veganthaifood #วีแกน #มังสวิรัติ #thaifoodstagram #vegansofinstagram #whatveganseat #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #veganmeals ⁠
⁠
⁠
⁠
  • 🇹🇭 During the vegetarian festival in Phuket there are hundreds of vendors hawking vegan grub. Most of the dishes served are either Southern or representative of favourites from regional Thai cuisines that have become uniformly appreciated and available across the country.⁠
⁠
Then there's Raan Jay (as in older sister, not the vegan diet jay) Rin (a name, I think) Aahaan Nuua (Northern food), who offers an immense spread of Northern Thai foods. I bought a selection, including nam prik noom (a relish made with grilled long green chillies) with pickled bamboo shoot, kaeng prik makua yao (long green aubergine stir fried with chilli, oil, sichuan peppercorn, galangal), kaeng ho (a Northern curry where at least one curry is stir fried with glass noodles and other bits – a great way to use leftovers), kaeng kanun (jackfruit curry – how good is it to see jackfruit without BBQ sauce?), kaeng hua plee (banana blossom curry).⁠
⁠
The only problem is there's no garlic during the jay festival and Northern food is incomplete without it.⁠
⁠
Northern Thai cuisine is, unfortunately, quite underrepresented in the Thai food repertoire outside of the North itself, and I have heard central and Southern Thais express negative opinions about the food from this region because it is so unique compared to other parts of the country.⁠
⁠
⁠
#วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegantravel #vegantravels #vegansofinstagram #thaiveganfood #jackfruitcurry #getinmybelly #hypefeast #veganfeast #veganphuket #phuketvegetarianfestival #อาหารเหนือ #น้ำพริก #น้ำพริกหนุ่ม #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #droolclub #feedfeedvegan #bestofvegan #vegan⁠
⁠
⁠
⁠
  • in🇹🇭 Lunch with @veganmiam at Dok Bua restaurant in Phuket. Thank you @napatcs for the recommendation! The crying tiger mushrooms and lemongrass tamarind fish were the standouts.⁠
⁠
⚪Khao pad nam liap: fried rice with chinese olive, served with pineapple, sour mango, sweet mock pork, long beans, cucumber, chillies, carrots.⁠
⁠
⚪Moo kua glua: Phuket special dish that means toasted salted pork. This was simple but good, served with carrot and kaffir lime leaf.⁠
⁠
⚪Plaa takrai nam makaam: tamarind and lemongrass fish.⁠
⁠
⚪Kaeng ped look chin: red curry with bouncy fish balls and aubergine.⁠
⁠
⚪Sai krok pad tao hoo: hot dogs and tofu with vegan oyster sauce.⁠
⁠
⚪Suua rong hai: Crying tiger made from lion's mane mushroom.⁠
⁠
⁠
⁠
#อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #aroihere #ginraidee #กินไรดี #eatandshout #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #ภูเก็ต #veganfoodtravel #vegan #vegansofig #แกงเผ็ด #veganrestaurant #happycow #veganphuket #เสือร้องไห้ #ข้าวผัด #vegangram #veganthailand #vegansofinstagram #veganfoodtravel #foodtravel #veganlunch #veganmeals ⁠
⁠
  • 🇹🇭The more I travel in Thailand the more mindful (in the sense of being informed, not full of woo) I am of deviations in regional cuisine. I snuck into my friend's makeshift kitchen at the vegetarian festival tent in Hat Yai in order to witness her in action. I had to snap this photo quickly before she emphatically pushed me back out front ("you go sell my food! Go sell!"). ⁠
⁠
This is her kaeng som, or sour curry. In the rest of Thailand, to differentiate from the central style of sour curry, this curry is referred to as kaeng luang. The word luang translates to yellow, only this is not the mild coconutty yellow curry on restaurant menus outside of Thailand. By contrast kaeng luang is redolent with fresh turmeric and chillies that set your innards alight. ⁠
⁠
#แกงส้มเจ #แกงไทย #แกงเจ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #aroihere #vegantravel #eatandshout #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #hatyai #เทศกาลกินเจ #เทศกาลกินเจ2562 #vegan #veganfood #veganeats #vegancurry #thaicurry #veganmeals #vegandinner #gaengsom #sourcurry #veganthailand #vegansofig #veganinthailand⁠
  • 🇹🇭 @englishhaze and I frequently argue over what constitutes a reasonable breakfast. To him there are only a few passable menu items while I do not understand the European and American restrictions on breakfast foods. One of my favourite breakfasts are noodles in any form, but especially noodle soups and kanom jeen. This Thai extruded rice noodle is the only noodle eaten with curry and probably the only one not attributed to China Despite the word "jeen" being a reference to China or Chinese people, kanom jeen are most likely Mon Burmese in origin. 
Pictured here are kanom jeen kaeng kari gai jay (yellow curry with faux chicken) and kanom jeen kaeng tai pla jay (fermented faux fish entrails curry). The former is rich and sweet compared to the latter, which is a Southern fire bomb. There are loads of condiments served with kanom jeen. Heaps of fresh herbs and vegetables are especially common. The selection here is slightly limited, with cucumber, jackfruit, pickled mustard greens, preserved turnip, blanched morning glory, and bean sprouts.

#ขนมจีน #ขนมจีนเจ #แกงไตปลา #แกงกะหรี่ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #kanomjeen #currynoodles #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #vegan  #veganfood #veganeats #vegantravel #vegansofinstagram #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #veganbreakfast #foodhistory

Copyright © 2019 Messy Vegan Cook

7ads6x98y
We use cookies to ensure that we give you the best experience on our website. Please consent by either continuing to use the site or by clicking OK. To find out more about cookies please see the privacy policy.Ok