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I’d been buying Pudology for a delicious vegan treat and decided I’d like to replicate it, this pudding came out perfect first time and the recipe should be pretty versatile. Loved it!
Very nice and so easy! Would be interested in how to make these a little less firm. Ideas?
One way to make them less firm could be to use more liquid, but I’m not sure the ratio on that. They do also get a bit less firm if they’re not ice cold out of the fridge. I’m also thinking you could try folding in some whipped coconut creme before refrigerating, but again, not sure if that would work. If you do find a solution, I’d love love love to hear about it.
Thank you- Sabrina (recipe author)
I tried it again with about half the amount of chocolate and although the consistency is about right (and it has not affected the flavour); this time was a bit gritty, but this could be due to not adding the chocolate as gradually as I did first time around. I will keep persevering!
I’ve tried it again but made sure my chocolate drops were chopped (didn’t do this 2nd time) and also made sure the coconut milk was hot enough and just kept stirring until it was all dissolved. I’m not sure if it’s the type of chocolate that I use (55%) but 145g seems to be the right quantity with a can of coconut milk (425 ml) and this recipe makes 4-5 portions.
I made this delicious dessert and decided to melt the chocolate over a pan of hot water and added the warmed coconut milk and vanilla extract to it. Perfect.
This seems more like a ganache than a pudding, does it have the jiggly-ness like regular pudding?
No, it’s more like a very thick pudding. Not quite jiggly. Not quite ganache either. Definitely soft and spoonable.
Everyone loved the rich flavor….I found the texture to be a bit gritty – perhaps because I rushed adding the chocolate? I did it in one big batch instead of adding it gradually. I’ll definitely try another batch.
Thanks for letting us know. There are a couple of things that could have happened.
1. The coconut milk was not completely emulsified (the fat and milk separate)
2.The chocolate was not completely melted
3. The liquid was too hot and the chocolate seized upon contact.
If you want to ensure that it’s completely smooth, you can pass it through a sieve before chilling.
Hope you try it again.
Isn’t 10 oz. Of chocolate a lot???
Not really! At least not for this recipe. It’s roughly two normal-sized bars of chocolate (for reference, a Hershey’s bar is 4.4 oz, I believe)
Looks great but the only organic full fat coconut milk I’ve used is unsweetened. It has only a very mild coconut flavor. So, if we use the unsweetened dark chocolate, too, won’t the pudding be a bit bitter?
Hi Christine, dark chocolate isn’t unsweetened, unless you buy unsweetened chocolate. The chocolate that is being recommended is sweetened.
Also, the coconut milk you are using is correct. You don’t want a sweetened coconut milk or coconut cream — just plain coconut milk.
Awesome-looking pudding. Can’t wait to try it.
Lovely! Very nice recipe, simple and delicious. Love the presentation too.
What kind of jars are those?!? Love them! Definitely going to be trying out this recipe!
They are Weck jars.