Desserts

Chocolate and coconut pudding (pudding sokalati)

A creamy, smooth pudding made with coconut milk and chocolate, thickened with cornflour and served well chilled. It's a simple, comforting dessert, often presented in small dishes at family meals.

15 min
4 servings
Medium
Moderate
🇼🇸 Samoa

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Ingredients

Spices & seasoning

1 pinch Salt

Optional extras

1 tsp Vanilla extract
20 g Grated coconut for decoration

Nutrition facts

455 kcal per serving

Protein: 5.9 g
Carbohydrates: 40.6 g
of which sugars: 27.5 g
Fat: 29.2 g
of which saturated fat: 23.7 g
Fiber: 2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a pot, mix the cornflour with 100 ml of cold coconut milk until you have a smooth paste with no lumps.
Add the rest of the coconut milk, the milk, sugar and salt, then bring to a simmer, stirring.
Off the heat, stir in the chocolate broken into pieces and keep stirring until it has melted and is smooth.
Return to low heat for 2 to 3 minutes, whisking, until the cream thickens and coats the spoon.
Pour into 4 small dishes or ramekins and leave to cool to room temperature.
Refrigerate for at least 2 hours before serving, decorated with grated coconut if you like.