Dessert

Extra yolks Part 1: Chocolate Coconut Espresso Pudding

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If you made our GF Angel Food Cake there are extra yolks and options. Lemon Curd is delicious on scones; Chocolate Espresso Pudding made with coconut milk is another.  This gluten-free, dairy-free dessert is simple, satisfying, and certain to please all your guests. Use it as an opportunity to introduce them to Cacao Nibs!

Chocolate Coconut Espresso Pudding

Click Here For Printable Recipe

INGREDIENTS:

4 ounces bittersweet chocolate, chopped

2 egg yolks

1/4 cup granulated sugar

2 cups (16 oz.) coconut milk

3 tablespoons corn or rice starch

pinch salt

1 teaspoon espresso powder mixed with 1 teaspoons water

Heavy Cream or Whole Coconut Milk for whipped topping

Shaved coconut and or Cacao Nibs for garnish

DIRECTIONS:

1.  In a medium heat-proof bowl beat the yolks until thick and lemon colored.

2.  Slowly add the sugar, continuing to beat.

3.  In a heavy medium sauce pan combine the starch and salt. Slowly incorporate 1/4 cup of the milk. Whisk to blend,forming a slurry.

4.  Whisk in the remaining milk, add the chocolate and cook over a medium heat, whisking continuously, until the mixture begins to simmer and the chocolate is melted. Remove from the heat and whisk 1/2 cup of the hot chocolate milk into the egg mixture.

5.  Return this to the pot of chocolate milk and cook, stirring constantly, for 1-2 more minutes. Remove from the head and add the espresso syrup.  Stir to blend and pour into 4 small bowls or one larger bowl. Cover with waxed paper or plastic wrap to prevent a skin forming. Refrigerate for at least 2 hours for individual servings – 4 for a single bowl – and up to 2 days for either.

Serve with a dollop of whipped cream,  whipped coconut cream and toasted shaved coconut or cacao nibs.

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9 thoughts on “Extra yolks Part 1: Chocolate Coconut Espresso Pudding

  1. This looks so awesome. LOVe the suggestion of cocoa nibs. Life is so much better when cocoa nibs are added.

    I have a question for you? (Perhaps, looking at your ingredient list, you may have answered it.) One of my favorite pudding recipes is from Nigella Lawson. The problem is that it is so fat heavy that the chocolate flavor gets lost. Here is the link: http://www.nigella.com/recipes/view/chocolate-pudding-90. Since I can’t do dairy anymore, I’m wondering if subbing all the milk and cream with coconut or almond milk might bring the chocolate flavor back up to the top note.

    Thank you!

    • Our recipe calls for coconut milk – went big: went “whole”(instead of low-fat). We’ve started experimenting with making our own coconut milk: easy, rewarding, but yes, an extra step. Using good quality bittersweet chocolate will help insure full flavor. Almond milk will take a seat further back in the flavor department. Should you choose to go in the almond direction, I’d substitute 1/2 teaspoon almond extract for the espresso “syrup”, letting the chocolate and almond flavors hold hands.

  2. I’m so glad to see this, Pam, as not only is it genuinely mouth-watering,(really!), but I have been concerned about coconut milk’s thickening ability. Thanks for setting me straight.(I assume you used canned coconut milk, as opposed to the refrigerated one in the cartoons??)

    • Medaglia D’Oro is one of our favorites – available at well stocked markets and Italian specialty food stores. Willams Sonoma also carries espresso powder. Another option is to make a small batch of extremely strong coffee – freeze any extra in an ice cube tray for later use.

    • If I may…my niece makes espresso biscotti to-die-for and she used to use the type from King Arthur Flour, but when she used Medaglia D’Oro, she won’t go back, it was better and less expensive.

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