Chocolate coco pudding made with creamy coconut milk and topped with sour cherries & crunchy coconut chips. Quick, chocolatey, simple, and with a little wow factor.
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Chocolate pudding has always been a yes for me. And when deep chocolate meets the sweet aroma of coconut, I'm on dessert cloud nine.
This chocolate coco pudding is rich, and made with coconut milk and coconut blossom sugar. It's incredible just as it is. But when you add sour cherries and sweet coconut brittle chips, you get a unique dessert. The kind that feels festive enough to serve on a special occasion.
Why You'll Love This Chocolate Coco Pudding
- Quick: Ready in about 15 minutes
- Ultra-creamy: Coconut milk makes this richer than classic pudding
- Great textures: Silky pudding, crisp coconut chips, juicy sour cherries
- Visually special: Perfect for Valentine's Day or any time you want to spoil someone (yourself included)
- Subtle caramel notes: thanks to coconut blossom sugar or muscovado (brown sugar works too)
- Fun name: Call it "Choco Coco Pudding", kids and adults love it
🍽 Recipe
Chocolate Coco Pudding with Sour Cherries (Vegan & Creamy)
Equipment
Ingredients
Pudding
- 1 package instant chocolate pudding mix 40 g
- 100 ml cold water
- 400 ml coconut milk (1 can of full-fat coconut milk)
- 100 g coconut blossom sugar (or Muscovado or brown sugar)
Topping
- 125 g sour cherries fresh or frozen
- 20 g sweet coconut brittle chips* see my easy recipe here
Instructions
- If you're using frozen sour cherries, defrost and drain them in a sieve at room temperature for at least 1 hour. If you have fresh sour cherries, pit them.
- Dissolve the pudding mix in 100 ml of cold water.
- In a pot, bring the coconut milk to a boil. Reduce the heat, and pour the pudding mix into the coconut milk while whisking continuously until the pudding starts to thicken. Add the coconut sugar and continue whisking. Turn off the heat once the mix has a creamy, firm consistency.
- Pour the hot pudding into 2 dessert glasses or bowls.
- Enjoy it warm right away, or chill it in the fridge for up to an hour to let it firm up. Stored refrigerated, it keeps well for up to 3 days.
- Decorate with sour cherries and coconut chips just before serving.
Notes
Variations
If you're not into sour cherries (or don't have them on hand), enjoy this rich chocolate coco pudding plain. It's perfectly delicious on its own.
Or try one of these easy topping ideas:
- A dollop of plant-based yogurt, cacao nibs, and coconut flakes.
- Toasted almonds instead of coconut chips
- Raspberry or cherry compote
- Orange zest + dark chocolate
Other Chocolate Desserts
You might also enjoy these light chocolate dessert recipes:
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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