Coconut and Chocolate Puddings

In this quick and easy pudding from the BBC series, Eat Well For Less, chocolate is paired with coconut to create a rich, creamy and gooey pudding that's perfect for a midweek sweet treat.

From the book

Eat Well for Less: Quick & Easy Meals by
Eat Well for Less: Quick & Easy Meals
Budget-friendly midweek meals
All the recipes from the TV series
Simple sweet treats

Introduction

Don’t worry when the sauce oozes out over the sides of the pots as the puddings bake and rise – this means they’re perfect! The coconut water/cocoa mixture gets poured over the top before baking, then sinks down to the bottom during baking to create a sumptuous chocolate sauce, but it doesn’t like being contained! Be prepared to scrape the sauce from the outside of the pots … and enjoy!

Serves 6
Easy

Ingredients

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)

Essential kit

You will need: six 8cm ovenproof ramekins.

Instructions

1. Preheat the oven to 180°C/160°C fan/Gas 4. Butter six 8cm ovenproof ramekins and place on a baking tray.

2. For the puddings, tip the yoghurt, muscovado sugar, eggs and coconut milk into a large bowl and whisk together until smooth.

3. Add the flour, cocoa powder and baking powder and whisk together until you have a smooth batter, then add half of the chocolate chips or chopped chocolate and mix well.

4. Spoon half of the batter into a separate bowl, add the orange zest and stir through. Add the grated ginger to the original bowl and stir through.

5. Spoon the batters into the prepared ramekins – the orange batter into three and the ginger batter into the other three, dividing it evenly.

6. Scatter the remaining chocolate chips or chopped chocolate over the top. Set aside while you make the sauce.

7. Pour the coconut water into a small saucepan, then add the cocoa powder and brown sugar. Set over a medium heat and whisk together until just hot and the sugar has melted and the cocoa combined.

8. Using a ladle, spoon some sauce over the top of each pudding, until each ramekin is just full to the brim.

9. Carefully transfer the puddings to the oven and bake for 15 minutes until bubbling and risen – the sauce will ooze out over the sides, but the sponge will be just firm to the touch.

10. Serve immediately, serving each pudding with a spoonful of crème fraîche and a selection of mixed berries.

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