If you like your desserts rich, creamy, and just a little bit tipsy, then you are going to love this week’s recipe.
Ever since I made Kahlua Ice Cream last summer, I’ve been obsessed with chocolatey Kahlua treats. It is such an amazing flavour pairing, and brings a touch of sophistication to an otherwise everyday dessert. Fancy it up even more with coconut whipped cream and shaved chocolate.
If you try this recipe, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see! 😃
Kahlua Chocolate Pudding
Recipe Type: Dessert
Makes: 3 cups (approx.)
- 1/4 cup Granulated Sugar
- 3 tbsp Cocoa Powder
- 3 tbsp Cornstarch
- 1 tbsp Instant Coffee Granules
- 1/4 tsp Salt
- 1 3/4 cup Coconut Milk (canned, full fat)
- 1 cup Plain, Unsweetened Non-Dairy Milk (I used almond)
- 3/4 cup Dairy-Free Semi-Sweet Chocolate Chips
- 1/4 cup Kahlua
- 1 tsp Vanilla Extract
Place the sugar, cocoa, cornstarch, coffee granules, and salt in a saucepan and whisk to combine. Whisk in the milk and coconut milk. Cook the mixture over medium heat, whisking occasionally. When the mixture begins to bubble, reduce the heat to medium-low and continue to cook, whisking constantly, until the mixture is thick and bubbly (2 to 3 minutes). Remove from heat and add the chocolate chips, Kahlua, and vanilla extract. Whisk until chocolate chips are melted and completely combined into the pudding.
Transfer the pudding to a large container and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding (this is to avoid a skin from forming). Refrigerate the pudding until set (about 4 hours).
Best eaten within 3 days. Store in the refrigerator.