Chocolate pudding was invented in 1730s England as medicine—doctors prescribed it to treat melancholy and weak stomachs.
Chocolate Pudding
Indulge your sweet tooth guilt-free with this luscious chocolate pudding, crafted from perfectly ripe bananas and creamy coconut milk. Blend these key ingredients for a velvety texture, and enjoy a dessert that’s both decadent and nutritious. Dive into a bowl of this delightful treat that’s ready in no time!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 ripe bananas, mashed
🫙Pantry Staples(2)
- 1 tablespoon of cocoa (15 ml)Use wild cocoa 100% pure
- 4 tablespoons of coconut milk (60 ml)
👨🍳 Instructions
- 1
In a saucepan, combine all the ingredients and stir over medium heat until thickened (about 10 to 15 minutes).
- 2
Pour into a mold and refrigerate for 1 hour.
💡 Pro Tips
- ✓Heat your pudding mixture to exactly 160-165°F while stirring constantly - this temperature denatures proteins for thickening without scrambling eggs, and starch granules fully gelatinize for smooth texture.technique160-165°F
- ✓Temper chocolate by melting it to 115°F, cooling to 84°F, then reheating to 88°F to achieve stable beta crystals that prevent bloom and create glossy finish.technique115°F → 84°F → 88°F
- ✓Strain your hot pudding through a fine mesh sieve immediately after cooking to remove any lumps from coagulated proteins or undissolved starch granules.technique
- ✓Press plastic wrap directly onto the pudding surface before refrigerating to prevent skin formation - milk proteins coagulate when exposed to air and temperature differential.timing
- ✓Use a 3:1 ratio of whole milk to heavy cream for optimal mouthfeel - the 18-20% fat content provides richness while maintaining pourable consistency when warm.ingredient3:1 ratio, 18-20% fat
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Chocolate pudding was invented in 1730s England as medicine—doctors prescribed it to treat melancholy and weak stomachs.
Chocolate Pudding
Indulge your sweet tooth guilt-free with this luscious chocolate pudding, crafted from perfectly ripe bananas and creamy coconut milk. Blend these key ingredients for a velvety texture, and enjoy a dessert that’s both decadent and nutritious. Dive into a bowl of this delightful treat that’s ready in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 ripe bananas, mashed
🫙Pantry Staples(2)
- 1 tablespoon of cocoa (15 ml)Use wild cocoa 100% pure
- 4 tablespoons of coconut milk (60 ml)
👨🍳 Instructions
- 1
In a saucepan, combine all the ingredients and stir over medium heat until thickened (about 10 to 15 minutes).
- 2
Pour into a mold and refrigerate for 1 hour.
💡 Pro Tips
- ✓Heat your pudding mixture to exactly 160-165°F while stirring constantly - this temperature denatures proteins for thickening without scrambling eggs, and starch granules fully gelatinize for smooth texture.technique160-165°F
- ✓Temper chocolate by melting it to 115°F, cooling to 84°F, then reheating to 88°F to achieve stable beta crystals that prevent bloom and create glossy finish.technique115°F → 84°F → 88°F
- ✓Strain your hot pudding through a fine mesh sieve immediately after cooking to remove any lumps from coagulated proteins or undissolved starch granules.technique
- ✓Press plastic wrap directly onto the pudding surface before refrigerating to prevent skin formation - milk proteins coagulate when exposed to air and temperature differential.timing
- ✓Use a 3:1 ratio of whole milk to heavy cream for optimal mouthfeel - the 18-20% fat content provides richness while maintaining pourable consistency when warm.ingredient3:1 ratio, 18-20% fat