![]() It’s a single-origin product that has won several awards worldwide. Refrigerate until congealed then cover with plastic wrap and keep in refrigerator until serving time.īefore serving, top each pudding with a generous squeeze of whipped cream topping, then sprinkle with cacao nibs, toasted coconut flakes or crushed macadamia nuts.ĭavao Malagos dark chocolate bars (65%, 72% & 85% cacao) may be ordered from Amazon. Ladle mixture into serving dishes to form the top layer. Remove from heat and stir in gold rum and vanilla. Continue cooking until mixture is smooth and thick. Whisk thoroughly until chocolate is melted and fully incorporated. Refrigerate until fully congealed, about 20 minutes.Ĭhocolate layer: Follow same procedure above and add dark chocolate pieces when the mixture begins to thicken. Ladle mixture into six individual serving dishes. Remove from heat and stir in gold rum and coconut extract (if using). Cook until mixture is smooth and thick, about 10-15 minutes. Over medium heat, cook pudding mixture, whisking and stirring constantly to make sure no lumps form. Slowly whisk in coconut milk and stir until dry ingredients are incorporated. Garnish: Cacao nibs, toasted coconut flakes, or crushed macadamia nutsĬoconut layer: Place cornstarch, sugar and salt in a saucepan and stir with a wire whisk. Topping:Whipped cream topping (e.g., Reddi Wip) To add texture, sprinkle cacao nibs, toasted coconut flakes or crushed macadamia nuts on top.Īs the saying goes, the proof is in the pudding! So enjoy this silky, comforting, delectable dessert!!ĭouble Decker Chocolate and Coconut Pudding (Photo by Voltaire Gungab)ġ/4 cup coconut sugar (or white or turbinado sugar)ģ oz unsweetened premium dark chocolate, broken into small pieces I also used coconut sugar from the Philippines for the chocolate layer (it lends a slight caramel flavor to the chocolate), although white or turbinado sugar would do as well. You can use other premium brands (Lindt, Guittard, Godiva, etc.), but to take advantage of dark chocolate’s health benefits, select one with a high cacao content (at least 60%), preferably unsweetened. If you’ve never heard about or tasted this artisanal product from the Philippines, I encourage you to try it. You can adapt this recipe to whatever holiday you are celebrating with festive sprinkles.For the chocolate layer, I used premium Malagos dark chocolate (85% cacao) produced in Davao.
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