Have you heard of those edible chocolate cups? Well, if not.. I’ll give you a brief introduction about them. They’re basically baskets that are prepared solely using melted chocolate and then shaped into a cup by setting into moulds. However, mine doesn’t require you to buy any moulds or balloons (people use them too) as you simply require some disposable parchment muffin cups. You can add almost anything in these cups, from whipped cream, fresh fruits to even ice-cream.. However, I am going to take it to a whole new level by actually showing you how to make a tender coconut pudding that is completely vegetarian and goes really well with chocolate and requires very few ingredients. You may even top these with fresh fruits such as pineapple or mango. I prefer them plain as they are standalone desserts that are amazing on their own.. just a light dusting of cocoa powder on top and these pretty babies will be ready to get devoured.
Well, let me be honest here. It took several attempts to get it right.. but after a little bit of brainstorming, I found out a way with which they come out perfect every single time.. So let’s get moving on to the recipe as it is an absolute stunner!
- Preparation time: 15 minutes
- Setting time: 4 hours to overnight
- Total time: 15 minutes + setting time.
This recipe is for 4-6 servings
- 1 cup of milk chocolate diced into even sized chunks
- 1/2 cup of desiccated coconut
- 3/4 cup of fresh coconut cream/full fat coconut milk
- 3/4 cup of full fat dairy milk
- 1/4 cup of sweetened condensed milk
- 1 tbsp of milk gelatin powder
- 1 tbsp of powdered sugar
- 1/2 tsp of vanilla extract/essence
- Fresh fruits to top (optional)
- Cocoa powder to dust (if not using fresh fruits)
You will also need disposable parchment muffin cups
- The first step is to prepare the coconut pudding mixture. Simply heat up a small sauce pan and add the full fat coconut milk/cream, full fat milk, sweetened condensed milk, desiccated coconut, powdered sugar, vanilla extract/essence and give it a good mix. Simmer on low flame for about 5-7 minutes or until thick. Cool the mixture until it comes to room temp and then add the gelatin powder. Mix it well until completely dissolved. Make sure you do not leave the mixture and return later, start the next step immediately or else the pudding will set before even placing them in the cups, and will then cause problems.
- Next step is to make the chocolate cups. Start by microwaving the chocolate for 1 minute. Once microwaved, stir well until it turns into a pourable consistency. Then take the disposable parchment muffin cups and give a small cut on the top using a pair of scissors (this is very important to demould the cup without breaking it). Then evenly layer the chocolate inside (make sure all sides are well coated and then drip off the excess back into the bowl)
- Set this in the freezer for upto 6 minutes. Once the chocolate is hard, take it out of the freezer. Find the cut you had made and guiding along with it, removing the outer paper covering (do it with lots of care and patience as it is very fragile).
- Once the paper covering is removed, add the pudding mixture in and set them in the fridge anywhere between 4 hours to overnight.
- Then dust some cocoa powder or top it off with fresh fruits.
Make this fun-filled and quick recipe and do not forget to let me know how it turns out to be by commenting on the recipe! If you enjoyed my recipe, share it and hit the thumbs up (like) button and do not forget to follow my blog!
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