With Caramelized Coconut Brittle

Written by Renata Trebing

A decadent Chocolate Coconut Pudding that can be dressed up with your favourite toppings and a piece of the scrumptious Caramelized Coconut Brittle. Many of us are chocolate tragics, and can not do without a dose on a daily basis. For us, this Chocolate Coconut Pudding is the perfect fix.

The pairing of chocolate, coconut, and caramel, in this recipe, is enough to satisfy the sweetest of teeth. Notice the use of Gula Melaka, or palm sugar, a much healthier option for you than processed white sugar.

Chocolate Coconut Pudding with Caramelized Coconut Brittle

Written by - Renata Trebing
A decadant dessert for all chocolate lovers
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Non Specific
Servings 4
Difficulty Advanced


  • Saucepan
  • Spatula
  • Whisk
  • Mixing bowl


For the Pudding

  • 2 cups milk
  • 2 tbsp dark cocoa powder
  • 4 tbsp cornstarch
  • 6 tbsp gula melaka or coconut palm sugar
  • 1 tsp coconut extract

For the Pudding

  • ½ cup unsweetened coconut flakes
  • 1 tbsp gula melaka or coconut palm sugar



  • In a medium sized saucepan, add the milk, dark cocoa powder, cornstarch and gula melaka (coconut palm sugar). Whisk thoroughly till all the powders are dissolved in the milk.
  • Heat the saucepan on medium low heat, whisking constantly until the mixture thickens.
  • Remove from the heat, add the coconut extract and whisk thoroughly.
  • Allow the pudding to cool, whisking occasionally to prevent a skin forming, until the pudding is cool enough to spoon into your serving glasses.
  • Spoon the chocolate coconut pudding into 4 serving glasses, leveling the top with the back of the spoon.
  • Cool in the fridge till the pudding is set, about 2-3 hours.

Caramelized Coconut Brittle

  • In a small pan, add the coconut flakes and gula melaka (coconut palm sugar).
  • Heat the pan over medium low heat, stirring constantly with a spatula, until the gula melaka melts and the coconut starts to turn golden brown.
  • Transfer the mixture onto a non-stick mat, pressing down gently to form an even layer.
  • Allow to cool completely to room temperature. Break into large pieces and keep till ready to serve on top of the chocolate coconut puddings.
Keyword chocolate desert, pudding
Tried this recipe?Let us know how it was!

Optional toppings: whipped cream, chopped pistachios, chopped dried mango etc.

Let’s Make a Difference

Every day we have the opportunity to make hundreds of choices. We are so fortunate to live in a time where information is so easily accessible and we have the opportunity and freedom to make choices that we feel are the best for us and our families.

I encourage you to continue educating yourself and others about the benefits of living a plant-based lifestyle. Cook a plant-based meal, opt-out of products like leather, watch a documentary with a family member or friend. It’s easy to feel like the choices we make are small, but when we make these choices together, we can make a big difference!

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