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Chocolate Coconut Pudding with Orange Sauce recipe

Chocolate Coconut Pudding with Orange Sauce recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Orange desserts

This pudding is very easy to make and it will be gone in no time. I served this dessert on New Year's eve.

5 people made this

IngredientsServes: 4

  • 50g desiccated coconut
  • 150g ground almonds
  • 200g dark chocolate
  • 1 egg
  • 1 teaspoon orange flower water
  • 2 oranges
  • 50g caster sugar
  • 1 vanilla bean

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Melt the chocolate in a double boiler.
  2. Mix the coconut with the ground almonds and one egg in a bowl. Add half of the sugar. Stir the melted chocolate in the coconut mixture. Shape the mixture into 4 balls.
  3. Transfer each ball onto cling film, wrap and shape it into a ball, or whatever way you like. Cool and refrigerate.
  4. For the sauce: Squeeze the juice of two oranges.
  5. In a saucepan, heat the remaining sugar, the orange juice and orange flower water.
  6. To serve: Place the chocolate ball in the centre of a serving plate, pour the orange syrup then add a vanilla bean for decoration. Bon appetit!

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Reviews & ratingsAverage global rating:(1)

Coconut Chocolate Pudding

Intensely rich and wonderfully creamy, it is the grown up, sophisticated chocolate pudding that instant packets and plastic cups can’t deliver. Plus it is dairy-free, and sugar-free.


  • 1 can (14 Oz. Can) Coconut Milk
  • 3 Tablespoons Maple Syrup
  • ¼ teaspoons Salt
  • ¼ cups Arrowroot Powder (cornstarch Can Be Used)
  • 3 Tablespoons Cocoa Powder, Sifted
  • 3-½ ounces, weight Semi-sweet Chocolate Bar, Chopped, Or Chocolate Chips
  • 1 teaspoon Vanilla


Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan, bring 1 1/4 cups of the coconut milk, maple syrup, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl, whisk together the remaining coconut milk, arrowroot powder, and cocoa powder. It should look like chocolate frosting.

When the coconut milk and sugar mixture has started simmering, take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk, whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Transfer to a bowl and place in the refrigerator to chill thoroughly. To prevent a skin from forming, press plastic wrap up against the surface of the pudding.

  • 175g/6oz unsalted butter, at room temperature, plus extra for greasing the dish
  • 300g/10½oz soft light brown sugar
  • 3 large free-range eggs, beaten
  • 1 tsp vanilla extract
  • 175g/6oz plain flour
  • 40g/1¾oz cocoa powder, plus 2 tbsp
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 3 tbsp milk , for dusting , to serve

Preheat the oven to 170C/150C Fan/Gas 3. Grease the inside of an ovenproof dish with a little butter and set aside.

Cream the measured butter with 225g/8oz of the soft light brown sugar until pale and light, scraping down the sides of the bowl with a rubber spatula from time to time.

Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract and mix again to combine.

Sift the flour, 40g/1¾oz cocoa, bicarbonate of soda and a pinch of salt into the mixture and mix again until just combined.

Add the milk and mix again until smooth. Spoon the mixture into the prepared dish and level with the back of a spoon.

In a small bowl mix together the remaining 75g/2½oz soft light brown sugar, 2 tablespoons of cocoa powder and 6 tablespoons hot water. Spoon this chocolatey syrup over the chocolate sponge mixture and place the dish in a large, deep roasting tin.

Boil the kettle and pour boiling water into the tin, around the dish so that the water comes halfway up the sides of the dish. Carefully slide the roasting tin into the oven on the middle shelf.

Bake for about 45 minutes, or until the pudding is well-risen, the top is nicely cracked and a skewer inserted into the middle of the pudding comes out with a moist crumb.

It’s Food N’ Flix Chrismas edition and we are revisiting a personal favorite that I have watched countless times, Love Actually. Since the movie takes place mostly in London I chose a traditional English Christmas dessert, with a personal and movie inspired twist. I present to you my steamed orange chocolate Christmas pudding. And the accompanying homemade chocolate sauce is my new go-to chocolate sauce for cake or any dessert.

Are you intimidated with the idea of a steam pudding recipe? Fear not, below I will demystify the process of how to steam a British Christmas pudding. It is really super simple.

Love Actually

Ah Love Actually, this star-studded modern Christmas classic is truly a favorite of mine. This 2003 film takes place mostly in London and it a series of short stories, glimpses in some people’s lives, and somehow they sort of all intertwine at the end at a Christmas school talent show.

And when I say star-studded…I can’t even name them all here. Some we no longer see as often (Hugh Grant). Some were little known at the time but out now huge (yeah ‘Rick Grimes’ of Walking Dead as a rosy lip shy guy). The wonderful Alan Rickman sadly is no longer with us. And let’s not forget a delicious cameo by Rowan Atkinson. Follow up on a lot of the actors here.

There are really so many stories going on I am not going to start explaining them all. Some stories are funny, some characters find love, some accept they lost their true love or that love has fizzled out. Some stories are about romance, or family bonds, or friendships. The stories are about hope, others are sad. Hey, it is a British movie, after all, no sugar coated plums for everyone!

I really like the emotional roller coaster of this holiday movie. Some of my colleagues had not seen it and did watch it after I mentioned this post I was working on. WOW, some controversial conversation exploded after everyone saw it. You had the lovers who felt the Christmas spirit, and camp B found the movie depressing and sad. What. How can you not love a movie where two porn movie stand-in actors find actual love!

An English Christmas Pudding

Now as much as I love the movie, food has a very minor supporting role, at best. Especially holiday food. So when I racked (of lamb) my brain to find the right recipe to make, I was leaning towards Christmas dessert recipes with a touch of English cuisine.

And what is the ultimate Christmas cake recipe in the UK? Why a Christmas plum pudding of course. Quiz time: are there really plums in the Christmas pudding ingredients list? The answer is no! Before the Victorian era, raisins were called plums. And the traditional Christmas pudding recipe does include raisins and many more dried fruits. You will often find suet, eggs, maybe treacle, and scents of cinnamon, nutmeg, cloves, and ginger.

Like out fruitcake in North America, the best Christmas pudding recipe has been matured over time by adding a dose of brandy here and there. I skipped this step and just drizzled mine with the best chocolate sauce recipe ever.

Are you wondering how to make Christmas pudding? Well, you boil it! Or rather steam the batter in a pudding basin in simmering water. This is what makes the Xmas pudding recipe unique. Sounds daunting but let me assure you it is not. I have included an easy Christmas pudding recipe. Mine is just not the traditional kind, this is a chocolate pudding recipe. I’ll explain the oranges also a little further down. But first, let’s learn how to steam an English pudding cake.

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Once your Christmas pudding cake batter is ready, you will want to generously grease a 1.2-pint pudding basin with butter. If you do not have a basin like this 1.5 L Home Made Stoneware Pudding Basin you can still make a pudding cake. Get a heat resistant bowl in a similar shape and it will work out fine.

Cut a small circle of parchment paper to fit the bottom of the pudding basin, and place it in the bottom. The butter should help it hold in place. Spoon the batter into the pudding basin, smoothing out the top.

Place a 30 cm long (1 foot) piece of parchment paper on top of a sheet of aluminum foil of the same size. Grease the parchment with butter in the center. Pleat the parchment and aluminum papers in the middle and fold over about 3 cm (1 inch). Place both sheets over the pudding and fold edges around the basin. The pleat will give room to the pudding to rise.

Tie a string tightly twice around the lip of the basin. Leaving 2 long ends, tuck under the string across from the knot and tie to form a handle. Trim the excess parchment and foil to about 5 cm (2 inches), and tuck the foil around the parchment to seal.

Still confused? Just watch this short video.

How to steam a pudding

New to steam cooking? Let me teach you how to steam a Christmas pudding. It’s my year of steaming I think. I did a tutorial on how to steam a whole fish right here, now I am going to steam a cake!

Place an upturned plate at the bottom of a very large soup pan that is taller than the pudding basin. Place the ready pudding basin on the plate. Fill with boiling water 2/3 of the way up and place the lid of the pan on top. Turn on the burner to keep it at a rolling simmer. Steam the cake as per recipe, usually about 2 to 3 hours.

Remove the basin from the water with the handle you made and leave on the countertop for 5 to 10 min before placing a serving plate on top and invert to unmold. My cake was quite domed so I sliced off the bottom so it could lay flat on the plate.

Why I chose to make an Orange Chocolate Christmas Pudding

This is actually only my second attempt at making a British pudding. Let’s travel back to 2010 and I made a Lychee Coconut and Lemongrass British Pudding, with real suet. I know, a really bizarre flavor combination, but we are talking about me after all. And the combo worked, but my pudding, not so much.

This time I really did so research and combined about 3 recipes into one. I did not feel like doing the whole dried fruit thing. But a chocolate Christmas cake, heck yes! And this easy chocolate pudding recipe turned out perfect! It was perfectly cooked, moist yet still dense and a really pleasant dark chocolate pudding flavor.

Plus oranges! Oranges are also a symbol of Christmas. And chocolate with oranges, a heavenly marriage of flavors. And this was also a Love Actually movie inspiration. They were not in the same bowl, but there was a bunch of oranges – probably the same bunch each time – showing up in so many scenes in the film. Over, and over, and over again.

Read carefully the direction because I use only one large orange in the recipe but divide three sections of it. After cutting 4 slices down the center, I also added the remaining zest and chopped flesh in the batter.

I totally copied the idea of placing 4 thin slices in the pudding basin before adding the batter. I am so happy how the steam pudding came out, really classy presentation touch. This is truly the best chocolate pudding recipe with a touch of orange flavor.

Don’t forget to subscribe to my YouTube channel!

The BEST Chocolate Sauce ever for any dessert

I have made a many chocolate sauce recipe for cakes in the past. This is now my final go-to favorite dark chocolate sauce for any dessert and makes for a perfect Christmas pudding sauce.

This is an easy chocolate sauce recipe to make because there is no chocolate to melt or burn. I will show you how to make chocolate sauce with cocoa powder in the recipe below. Refrain from using a microwave, it’s super quick to prepare on the stove. You really need to let boil for a good minute as this is how to thicken chocolate sauce properly.

The result will be a glossy thick chocolate sauce that has some consistency to it but will also not get hard once refrigerated. I love that! Just look at how that tempting drizzle of chocolate sauce is just hugging that orange slice. I want to lick the screen so badly. How about you?

Before I end this post and leave you to the recipe, I wanted to let you know that I will be taking 2 weeks off from the blog and my YouTube channel. Besides a quick announcement post just before the New Year, I will be back on Jan 10th, 2019 with our next Eat The World Challenge where we will be visiting Ethiopia.

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for the puddings:
75g low fat natural yoghurt
100g dark muscovado sugar
2 eggs
125ml light coconut milk
150g plain wholemeal flour
30g cocoa powder
1½ tsp baking powder
60g dark chocolate chips, or dark chocolate (70% cocoa solids), finely chopped
finely grated zest of 1 orange
1 tsp grated (peeled) fresh root ginger
For the sauce:
225ml coconut water
30g cocoa powder
150g light soft brown sugar
To serve:
100g half fate crème fraîche
150g fresh mixed berries (such as raspberries, blueberries and strawberries)


For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

The first step in making these popsicles is to make the chocolate pudding. In a medium size saucepan, combine sugar, cocoa powder, cornstarch and salt. Whisk well to combine.

Stir in the milk until the dry ingredients are well incorporated. Make sure that there are no lumps in the mixture.

Now place the saucepan on the stove and heat on medium flame. Whisk constantly and cook until the mixture is thick like a pudding. Once the mixture is glossy and thick, turn off the heat and stir in vanilla extract. Whisk well to incorporate.

This is the best time to taste the pudding and add more sugar. Note that once frozen the sweetness will be tad less. Now let the mixture cool slightly. Then pour the mixture in to the molds. Freeze for 4

6 hours or overnight until set.

To remove from the molds, run warm water on them and gently slide the pops out. Enjoy right away!!

Recipe Summary

  • 1 (12 ounce) panettone, cubed
  • 3 eggs, lightly beaten
  • ½ cup white sugar
  • 2 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 pinch salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons finely grated lemon zest
  • 2 teaspoons finely grated orange zest
  • 2 ½ tablespoons unsalted butter, cut into bits
  • 2 tablespoons white sugar
  • ½ cup butter
  • 1 cup white sugar
  • ¼ cup Grand Marnier or other orange-flavored liqueur
  • 3 tablespoons water
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt
  • 1 egg

Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly set aside any leftover bread cubes.

Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.

Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.

Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.

In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.

Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Coconut Cream Bread Pudding

Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.

Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.


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