The Easiest Chocolate Pudding for Passover | The Nosher

Step 1

To make the whipped coconut cream, chill a mixing bowl for 10 minutes. Spoon the solidified coconut cream into the chilled mixing bowl, reserving the liquid.

Step 2

Whip coconut cream on high speed. If the mixture is too thick or lumpy, add some of the liquid from the can. Once the mixture is smooth, gradually add the sugar, one tablespoon at a time, while continuing to whip. Whip on high speed until smooth and creamy. Chill for several hours.

Step 3

To make the pudding, chop the chocolate into small pieces and place in a heat-proof bowl.

Step 4

Heat the coconut milk, sugar, cinnamon, espresso powder, if using, and cayenne in a medium saucepan over medium heat.

Step 5

Gently bring mixture to a simmer whisking constantly to prevent scorching. Remove from heat.

Step 6

Pour warm coconut milk mixture over the chopped chocolate and stir until chocolate is melted.

Step 7

Cover and chill until pudding is set, 6-8 hours or overnight.

Step 8

To serve, spoon pudding into individual ramekins or serving dishes. Top each dish with a dollop of coconut whipped cream.