✅ Ingredients (Serves 4)
- Coconut milk – 2 cups (full fat preferred)
- Cocoa powder – 2 tbsp (unsweetened)
- Cornflour (cornstarch) – 2 tbsp
- Jaggery powder or brown sugar – 3 to 4 tbsp (adjust to taste)
- Vanilla essence – ½ tsp
- Salt – a tiny pinch
- Dark chocolate chips or grated chocolate – optional for topping
- Vanilla ice cream – 4 scoops
👩🍳 Method
1. Prepare the Cocoa Mixture
- In a small bowl, mix cornflour and cocoa powder with 3–4 tbsp of water to make a smooth slurry without lumps.
2. Heat the Coconut Milk
- In a saucepan, heat the coconut milk on medium flame.
- Add jaggery/sugar and a pinch of salt. Stir until fully dissolved.
3. Add Cocoa Slurry
- Once the milk is hot (not boiling), slowly pour in the cocoa slurry while stirring continuously.
- Cook on low to medium flame, stirring constantly to avoid lumps.
4. Cook to Pudding Consistency
- After 5–7 minutes, the mixture will thicken into a pudding-like consistency.
- Add vanilla essence, stir, and turn off the heat.
5. Chill the Pudding
- Pour the pudding into serving glasses or bowls.
- Let it cool to room temperature, then refrigerate for at least 2 hours.
6. Serve with Ice Cream
- Top each chilled pudding with a scoop of vanilla ice cream.
- Garnish with dark chocolate shavings, toasted coconut, or a mint sprig (optional).
💡 Tips for Best Results
- Use thick coconut milk for a creamier texture.
- Don’t boil the coconut milk to avoid splitting.
- Add a tsp of instant coffee powder to the cocoa for a mocha twist.
- For vegan version: use vegan vanilla ice cream.
- Pudding sets better when chilled for 4+ hours.
