Brazilian No-Bake Coconut Chocolate Pudding
Ingredients
Chocolate cream
- 1 (14-ounce) can sweetened condensed milk
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons cornstarch
- 150 grams (5.3 oz) chopped semi-sweet chocolate
White cream
- 1 (14-ounce) can sweetened condensed milk
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup coconut milk
- 1 cup shredded coconut
- 2 tablespoons cornstarch
Optional decoration
- Chopped semi-sweet chocolate, to taste
- Shredded coconut, to taste
Preparation
Chocolate cream
Blend sweetened condensed milk, heavy cream, milk, cocoa powder, and cornstarch until smooth
Pour the mixture into a saucepan
Cook over low heat, stirring constantly, until thickened
Remove from heat and add chopped chocolate
Stir until chocolate is completely melted
Set aside to cool
White cream
Blend sweetened condensed milk, heavy cream, cornstarch, and milk until smooth
Pour the mixture into a saucepan and add coconut milk and shredded coconut
Cook over low heat, stirring constantly, until thickened
Assembly
Butter a ring mold
Pour the white cream into the mold
Top with the chocolate cream
Refrigerate for at least 4 hours
Unmold and serve
