Refrigerator desserts make weekends a snap and everyone is happy, from the kids to the cook. Any dessert that can do that is a winner. This dessert allows you to work a bit and then relax and enjoy.
You can use 2 packages of instant pudding mix in place of making the Coconut-Chocolate Pudding.
Chocolate Lasagna
Servings
8 Servings
Ingredients
- 5 cups coconut milk
- 1 ⅓ cups sugar
- Pinch kosher salt
- 2 vanilla beans scraped, or 1 tablespoon vanilla extract
- 6 tablespoons cornstarch
- 5 ounces chopped bittersweet chocolate
- 40 Oreo cookies or chocolate sandwich cookies
- 6 tablespoons Earth Balance shortening melted
- 7 ounces bittersweet chocolate melted
- 2 ounces Earth Balance shortening melted
- 2 tablespoons brewed coffee or soy milk
Instructions
- Coconut-Chocolate Pudding:
- Heat 4 cups of milk with sugar, salt, and vanilla over low heat until the mixture begins to steam.
- While the mixture is heating, whisk remaining 1 cup of coconut milk with cornstarch until a smooth paste forms.
- Add cornstarch mixture to hot coconut milk and cook, whisking constantly until the mixture is very thick and bubbling, about 5 to 8 minutes.
- Separate the mixture into 2 bowls and stir chopped chocolate into 1 of the bowls.
- Crust:
- Process cookies in a food processor until they form crumbs. Add shortening and pulse a few times.
- Press two-thirds of cookie mixture into an 8- x 8-inch pan. Chill the crust for 30 minutes.
- Layer chocolate pudding on the bottom of the crust and sprinkle with half reserved cookie crumbs. Gently spread vanilla pudding on top of chocolate pudding and chill the pan for 15 minutes.
- Chocolate Topping:
- Warm melted chocolate with shortening and coffee or soy milk and pour over chilled pudding pan. Sprinkle with remaining cookie crumbs. Cover and cool in refrigerator until ready to serve. You can even freeze this dessert and the result is almost like an ice cream cake. Refrigerate, covered for up to 3 days, or freeze for 1 month.
The main pudding mixture you start with is the vanilla, half gets chocolate added to make it chocolate.
The ingredient list doesn’t include the vanilla pudding that is called for in the recipe instructions.
I am not sure what is available in the gluten free market, any sort of chocolate sandwich cookie would be best. This looks good https://www.amazon.com/KinniToos-Gluten-Cookies-Chocolate-Sandwich/dp/B000LKZ5XQ?th=1
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
Any ideas for how to substitute the cookies to make these gluten free? Looks so good wanna try it
can’t find earth balance shortening anymore
OH MY – I cannot wait to try this – looks heavenly
While you are making the crust, the custard is cooling. So, yes, cool the custard. Enjoy!
you dont say if you are supposed to let the coconut milk mixture cool before putting on the crust or do you put it on hot and if you do let it cool how long?
It is canned coconut mik
this looks delicious! Is the coconut milk in this recipe the canned, thicker coconut milk, or the thinner ‘milky’ coconut milk that comes in a box/carton?