Chocolate Coco Pudding with Sour Cherries (Vegan & Creamy)
This chocolate coco pudding is made with coconut milk and coconut blossom sugar, topped with sour cherries and crunchy coconut chips.
Servings: 2
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
*Or use toasted coconut chips. The topping will be less sweet, so use up to 1 teaspoon of sweetener of choice per choco coco dessert glass.