Skillet Chocolate Pudding
- Yield 4 servings
- Prep 5 minutes
- Cook 25 minutes
- Total 2 hours 30 minutes
Skillet Chocolate Pudding sits in the Desserts section of Regbie. The card serves 4 servings. Plan on 2 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 13.5 ounces full-fat canned coconut milk, divided
- 2 teaspoons gelatin
- ⅓ cup unsweetened cocoa powder
- ¼ cup honey
- ⅛ teaspoon Diamond Crystal kosher salt
- 2 teaspoons vanilla extract
- Whipped coconut cream, skippable
- Shaved dark chocolate, skippable
Method
Shake the can of coconut milk well, and pour a ¼ cup of it into a measuring cup. Tip in the gelatin and whisk it into the coconut milk until well incorporated. Set the mixture aside.
Next, heat the remaining coconut milk, cocoa powder, honey, and salt over a medium burner, stirring frequently, until these ingredients are well mixed. Leave the chocolatey mixture until bubbles appear on the edges of the saucepan. Turn off the heat.
Tip in the reserved gelatin/coconut milk mixture and vanilla extract to the pan. Whisk well.
Chill the mixture for 30 minutes uncovered and then covered for an additional 1½ hours or until solid. (Pro tip: You can keep it in the fridge for up to 4 days before serving.)
With a hand mixer or whisk, beat the pudding until it’s nice and fluffy and transforms from a stiff JELL-O-like texture to a thick and smooth pudding.
Divide the pudding into four bowls or cups. Spoon on a dollop of whipped coconut cream if desired. You can also shave some dark chocolate on top to make it extra!
Kitchen notes
- You can store the pudding in the refrigerator in a sealed airtight container for up to 4 days and whip it up right before serving.
- If you refrigerate the whipped pudding it will solidify and get a jell-o texture and you'll have to re-whip it again to get the correct pudding texture.
