Slow Cooker Chocolate Coconut Pudding recipe

Indulge in this luscious slow cooker chocolate coconut pudding that magically creates its own fudgy sauce while cooking low and slow. Velvety chocolate meets creamy coconut milk and toasted coconut notes for a decadent, spoon-licking treat that’s impossibly easy and perfect for cozy nights or impressive potlucks.

Why You’ll Love This Recipe:

This recipe transforms simple pantry staples into something truly magical with almost zero hands-on effort. The slow cooker does all the work, gently melding rich cocoa, sweet condensed milk, and luxurious coconut milk into a silky pudding with a gooey, self-saucing chocolate layer underneath — reminiscent of a warm Mounds bar in dessert form.

It’s forgiving for beginners, requires no constant stirring or oven time, and fills your home with an irresistible chocolate-coconut aroma. Whether you’re craving comfort food on a chilly evening or need a crowd-pleasing dessert that stays warm for hours, this pudding delivers deep chocolate satisfaction with tropical flair. Plus, it’s adaptable for dairy-free versions and feels indulgent without being overly complicated — pure cozy bliss in every spoonful!

Yield: 8 servings

Slow Cooker Chocolate Coconut Pudding recipe

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Creamy slow cooker chocolate coconut pudding with rich fudgy sauce and tropical flavor — easy, decadent, and irresistible!

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 25 minutes

Ingredients

• 1 can (13.5-14 oz) full-fat coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup shredded sweetened coconut (plus extra for topping)
• Optional: 1/2 cup boiling water (for extra saucy texture)

Instructions

1. Get your slow cooker ready — generously spray the inside of your 4-6 quart slow cooker with nonstick cooking spray or line it with a slow cooker liner. This makes cleanup a breeze later!
2. Pour in the creamy base — Shake the can of coconut milk well, then pour it into the slow cooker along with the entire can of sweetened condensed milk.
3. Add the chocolate magic — Sift in the cocoa powder (to avoid lumps) and add the salt. Whisk everything together until smooth and dreamy.
4. Melt in the good stuff — Stir in the chocolate chips and vanilla extract until they're evenly distributed — the warmth will start melting them beautifully.
5. Bring on the coconut — Mix in the shredded coconut for that irresistible chewy tropical touch. Give it one last gentle stir.
6. Optional saucy boost — For an extra-gooey self-saucing effect, carefully pour 1/2 cup boiling water over the top without stirring — trust the magic!
7. Set it and forget it — Pop the lid on and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours. The edges will set first, and a pudding-like texture with sauce underneath forms.
8. Check for perfection — When the center looks set but still soft and jiggly (like a very fudgy brownie), it's ready. Avoid overcooking to keep it creamy!
9. Rest and toast — Turn off the slow cooker and let it rest for 10-15 minutes. Meanwhile, quickly toast extra coconut in a dry pan until golden for garnish.
10. Serve with love — Scoop into bowls while warm, top with toasted coconut, whipped cream, or ice cream. Dive in and enjoy every rich, coconut-chocolate bite!

Notes

This pudding is best served warm for the ultimate gooey experience. The texture continues to thicken as it cools — perfect either way! Adjust sweetness by tasting before cooking (add 2-3 tbsp extra sugar if needed).

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 334Total Fat 21gSaturated Fat 15gUnsaturated Fat 6gCholesterol 2mgSodium 126mgCarbohydrates 38gFiber 5gSugar 25gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use full-fat coconut milk for the richest, creamiest texture — light versions can make it watery.
• Spray the slow cooker insert generously with nonstick spray or use a liner to prevent sticking and make cleanup effortless.
• Resist lifting the lid too often during cooking, as it releases heat and extends cooking time.
• For extra fudginess, serve it straight from the slow cooker while warm; it thickens more as it cools.
• Stir gently only once halfway through if you notice uneven cooking near the edges.
• Top with toasted coconut right before serving to keep it crisp and add beautiful texture contrast.

Ingredients Notes:

Full-fat coconut milk forms the luxurious, creamy base and brings authentic tropical flavor — avoid carton varieties or light canned versions, as they lack the fat needed for proper richness and separation. Sweetened condensed milk adds sweetness and helps create that signature thick, fudgy pudding texture without needing extra sugar adjustments.

Unsweetened cocoa powder delivers deep chocolate intensity; Dutch-processed gives a smoother, darker result, while natural cocoa provides a slightly brighter note. Semi-sweet or dark chocolate chips melt beautifully into the mix for extra decadence and a glossy finish.

Vanilla extract rounds out the flavors, and a pinch of salt enhances all the sweetness and chocolate depth. Shredded coconut (sweetened or unsweetened) adds chew and toasty flavor — toast it lightly for maximum aroma and crunch.

Variations and Substitutions:

Make it vegan by swapping sweetened condensed milk for a vegan condensed coconut milk or sweetened condensed oat milk, and use dairy-free chocolate chips. For a nutty twist, stir in chopped toasted almonds or pecans to mimic an Almond Joy vibe. Add a teaspoon of coconut extract for even stronger tropical flavor if you love coconut.

Turn up the richness with a handful of milk chocolate chips mixed in alongside semi-sweet. For a mocha version, add 1 tsp instant espresso powder to deepen the chocolate notes. If you prefer less sweetness, reduce condensed milk slightly and increase coconut milk. Gluten-free? This recipe is naturally gluten-free as long as your cocoa and vanilla are certified. For a lighter pudding, substitute half the coconut milk with almond milk (though it will be less creamy).

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions gently in the microwave (30-60 seconds, stirring halfway) or back in the slow cooker on low until warmed through. Freezing is possible for up to 2 months in freezer-safe containers — thaw overnight in the fridge and reheat slowly to avoid separation. The pudding thickens when cold, so stir well after reheating for the best creamy consistency.

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