Warm Chocolate Custard Pudding


  • 1 x 400ml tin coconut cream
  • 1 tbsp cocoa powder, dissolved in a little warm water
  • 100g (chopped) 80% dark chocolate
  • pinch stevia powder
  • 2 eggs
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • 1 tbsp arrowroot powder, dissolved in 1/4 cup water
  • melted chocolate, pomegranate rubies and toasted hazelnuts, to serve


1. Warm the coconut cream, cocoa mixture, chocolate and stevia in a pot, stirring until the chocolate has melted. Increase the heat and bring to just below boiling point.

2. Whisk the eggs and egg yolks in a bowl with the vanilla until pale and creamy. Slowly add the warm chocolate mixture in a steady stream, whisking constantly.

3. Return the mixture to the pot, add the dissolved arrowroot and bring to a gentle simmer, stirring constantly until thick and creamy.

4. To serve: Divide the warm pudding between 4 dishes and serve with the suggested toppings.

Tip: Arrowroot seems like an exotic ingredient but it’s important to use in this recipe because it acts as the thickening agent. It is readily available at most health stores.

  • SERVES 4