• 80g Divine Organic 85% Dark Chocolate with Turmeric & Ginger
  • 30g Divine Cocoa Powder
  • 2 tbsp Cornflour
  • 1/4 tsp Salt
  • 70ml Golden Syrup
  • 500ml Rebel Kitchen Whole Mylk, Plant Based Milk Drink
  • 100ml Solid Creamed Coconut
  • 100g Icing Sugar
  • 1-2 tbsp Water
  • Pinch of Turmeric
  • 4 pieces of Crystallised Ginger


  1.  Break up the chocolate and melt in a bowl in the microwave, set aside to cool slightly.
  2.  Mix together the cocoa powder, corn flour and salt together in a saucepan over a low heat. 
  3.  Slowly add the golden syrup and the melted chocolate. 
  4.  Combine the Mylk stirring constantly. 
  5.  Divine between four 130ml ramekins and refridgerate for a minimum of 4 hours or overnight. 
  6.  Before serving, combine the solid creamed coconut and icing sugar in a stand mixer fitted with a whisk. Slowly add drops of water until it comes together to create a texture like whipped cream. 
  7.  Use a piping bag to decorate the tops of the puddings. 
  8.  Sprinkle with a pinch of turmeric and decorate with a single piece of crystallised ginger. 


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