This chocolate coconut pudding recipe can also be served during any type of occasion. You can serve it during an afternoon tea or as a dessert after dinner. You can never go wrong with this because it tastes really good and sinful and just so right with any type of beverage.
One of our friends over at This Gal Cooks has this to say about the recipe:
“On a hot summer afternoon, enjoy one of these tasty dairy free Chocolate Coconut Pudding Cakes. These little cakes are made with coconut milk, cocoa powder and Kahlua.”
It’s the ingredients that make this truly special! The combination of these ingredients just ends up into a decadent pudding cake that no one can resist!
Ingredients
- ¼ C + 2 tbsp Gold Medal all purpose flour
- 2 tbsp Hershey’s cocoa powder
- ¼ tsp Morton salt
- 3 large Eggland’s eggs, separated
- 1⅓ C Silk full fat coconut milk
- ¼ C kahlua
- 1 C Domino granulated sugar
- 1 tsp McCormick vanilla extract
- Domino Powdered sugar for dusting
Instructions
- Preheat your oven to 350
- Place 4 1 C ramekins, plus more as needed, into a 13×9 baking pan. Fill with enough water to come halfway up the sides of the ramekins.
- In a small bowl, whisk together the flour, salt and cocoa powder.
- In another bowl, beat together the egg yolks and ¾ C granulated sugar until smooth. Gradually add the flour mixture and beat until thickened. Add the kahlua, vanilla extract and coconut milk and beat until smooth.
- In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining granulated sugar and beat until soft peaks form. Stir ¼ of the egg white mixture into the egg yolk mixture then add the remaining egg white mixture and carefully mix until no more streaks appear.
- Pour equal amounts of the mixture into each ramekin. Bake for 35-40 minutes or until the center is firm but slightly springy.
- Remove from the oven and allow to cool for 15 minutes. Keep the ramekins in the water during this process.
- Once cooled, dust with powdered sugar.
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Quick Tip: Coconut milk tends to thicken a recipe more than regular milk will. But if you prefer to use regular milk, you can replace it 1 for 1.
Thanks again to This Gal Cooks for this amazing recipe.
