Creamy Coconut Chocolate Pudding with Sour Cherries and Coconut Brittle

By foodiva

Ingredients

• 1 package instant chocolate pudding mix (40 g)
• 100 ml cold water
• 400 ml coconut milk
• 100 g coconut blossom sugar
• 125 g sour cherries (fresh or frozen)
• 20 g sweet coconut brittle chips, see my easy recipe here (alternatively, you can use regular coconut chips)

Details

Servings 2
Adapted from lookingfordelights.com

Preparation

Step 1

Directions
If you're using frozen sour cherries, defrost and drain them in a sieve at room temperature for at least 1 hour. If you have fresh sour cherries, pit them.
Dissolve the pudding mix in 100 ml of cold water.
In a pot, bring the coconut milk to a boil. Reduce the heat, and pour the pudding mix into the coconut milk while whisking continuously until the pudding starts to thicken. Add the coconut sugar and continue whisking. Turn off the heat once the mix has a creamy, firm consistency.
Pour the hot pudding into 2 glasses or bowls.
Decorate with sour cherries and coconut chips.

Directions