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Or, Chocolate coconut pudding - another fabulous recipe from the Philippines. Coconut, chocolate, vegan, low sugar, how can you go wrong, pretty sure it might become your go to dessert.

Serves 4

1 13.5 ounce can unsweetened coconut milk

1/4 cup unsweetened cocoa powder

1/4 cup sugar

1 1/2 tablespoons cornstarch

pinch of kosher salt

2 ounce bittersweet chocolate chips

1 teaspoon vanilla extract

Toasted shredded sweetened coconut for serving

  • In a metal bowl, combine all of the ingredients except the vanilla

  • Set the bowl over a pan of simmering water

  • Cook, stirring and scraping the bottom of the bowl often, until the mixture begins to thicken about 10-12 minutes, it will thicken while it cools

  • Pour the pudding into a bowl, cover with plastic wrap and refrigerate until very cold

  • Sprinkle with toasted coconut to serve

If you can run your finger across the spoon and it leaves a mark, it is done

It will firm up when it is fully chilled


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