Ginger Chocolate Coconut Pudding

10 minutes
4 servings


  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 1 13.5 oz can KA–ME® Coconut Milk Lite
  • 1/2 tsp KA–ME® Rice Cooking Wine
  • 1/4 tsp coconut extract (or vanilla extract)
  • 2 oz chopped semisweet chocolate or chocolate chips
  • 2 pieces KA-ME® Sliced Crystallized Ginger, thinly sliced in strips
  • Whipped cream, for garnish


  1. Sift sugar, cocoa, cornstarch, and salt in a medium sauce pan, and whisk until blended.
  2. Whisk in the KA–ME® Coconut Milk Lite and cook over medium-low heat, continually whisking, until the pudding starts to thicken, about 5 minutes.
  3. Remove from heat and stir in KA–ME® Rice Cooking Wine, coconut extract, and chopped chocolate.
  4. Pour into 4 ramekins, let cool. Cover with plastic wrap, allowing the plastic wrap to make contact with the pudding to prevent a skin from forming, and refrigerate chilled, 1 hour.
  5. To serve, garnish with whipped cream and slivers of KA-ME® Sliced Crystallized Ginger.
Recipe in collaboration with Kitchen Confidante

Included Products

Rice Cooking Wine
Coconut Milk Lite
Sliced Crystallized Ginger
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