Coconut Milk Chocolate Pudding


Prep Time: 20 minutes
Rest Time: 4 hours
Yield: 6 servings


5 ounces semi-sweet chocolate, chopped

¼ cup coconut flakes

1 ¼ cups full-fat coconut milk

6 Tbsps. sugar

2 eggs

¼ tsp. salt

1 ½ Tbsps. potato starch

1 Tbsp. cocoa powder

¼ tsp. cinnamon

1 tsp. vanilla

1 tsp. coconut extract

Toasted coconut flakes, for garnish


  1. Place the chocolate in a 1-quart Tara at Home bowl and microwave in 30-second intervals, stirring in between, until melted and smooth.  Cover and set aside.
  2. Heat the coconut milk and 1 ¼ cups water in a medium pot over medium-high heat until it begins to steam, about 2 minutes.
  3. Meanwhile, pulse the sugar, eggs, salt, potato starch, cocoa powder and cinnamon in a food processor until combined.
  4. Add in 1 cup of hot coconut milk in a steady stream and pulse again.  Return the warm egg mixture to the pot with the remaining coconut milk and cook over medium-high heat, whisking constantly until thick and glossy and beginning to bubble.
  5. Remove from heat and whisk in the melted chocolate, vanilla and coconut extracts.
  6. Divide the pudding into six rammies and cover with your plastic snap-on storage covers.  Refrigerate until very cold, at least 4 hours.  Top with toasted coconut before serving.