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Meal Prep: No-Bake Pudding Recipe
Learn how to for dessert recipes step-by-step recipes inspired by top online culinary schools. Whether you’re an aspiring chef or just love gourmet cooking at home, these professional recipe ideas are perfect for busy days and high-quality meals.
Recipe ingredients:
🍫 Chocolate Cream Layer:
- 150 g (5.3 oz) semisweet chocolate, chopped
- 200 g (7 oz) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 2 tablespoons cornstarch
- 1 tablespoon cocoa powder
- 1 cup whole milk (240 ml | 8.1 fl oz)
🥥 Coconut Cream Layer:
- 2 tablespoons cornstarch
- 50 ml (1.7 fl oz) coconut milk
- 200 g (7 oz) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 100 g (3.5 oz) shredded coconut
- 1 cup whole milk (240 ml | 8.1 fl oz)
Instructions:
Chocolate Cream:
In a blender or mixing bowl, add all chocolate cream ingredients except the chocolate pieces. Blend or whisk until smooth and well combined.
Pour the mixture into a saucepan and cook over low heat, stirring constantly until thickened.
Turn off the heat, add the chopped semisweet chocolate, and stir until fully melted and silky. Set aside.
Coconut Cream:
In a blender, combine the sweetened condensed milk, heavy cream, cornstarch, and whole milk. Blend for a few minutes until creamy and lump-free.
Transfer to a saucepan, add the shredded coconut and coconut milk, and cook over low heat, stirring continuously until the mixture thickens. Remove from heat.
🍮 Assembly:
Grease a pudding mold or bundt pan with a thin layer of butter. Pour in the coconut cream layer first and smooth it out.
Gently add the chocolate cream on top. Refrigerate for 3 to 4 hours, or until completely set and firm.
Unmold carefully and serve chilled. It’s pure tropical indulgence in every bite!
✅ Tips for a Perfect Dessert:
- Use good-quality chocolate for a richer taste and smoother finish.
- Want to elevate presentation? Garnish with chocolate shavings, coconut curls, or a drizzle of melted chocolate before serving.
