About this recipe:As a confirmed chocoholic being put on a dairy free and wheat free diet was traumatic, but this pud has kept me on the straight and narrow. Be warned it is very rich!! Tips :- Use the water to rinse out the can before recycling it. If you do not like the desiccated coconut texture just leave it out.
1/2 packet of powdered gelatine or vegegel (supercooks)
60 g of cocoa powder
80 g of desiccated coconut
2 tsp vanilla essence
2 tbsp of icing sugar
2 tbsp of caster sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:15min › Ready in:20min
Pour the coconut milk and water into a saucepan and heat gently but do not boil, add the the gelatine and stir until dissolved.
Add the sifted icing sugar and cocoa powder and stir vigourously until dissolved and no lumps. Add the caster sugar and vanilla essence and desiccated coconut and stir. Divide between 6 ramekins and chill in the fridge for at least 2 hours