Fudgesicle Pudding Cups

This light and fluffy mousse is a treat you can feel good about indulging in once in a while. Whip up a batch next time you have company over, and the dessert will be a huge hit.
45 minutes
5 minutes
Show nutritional information
This is our estimate based on online research.
Fat:20 g
Carbohydrates:19 g
Protein:4 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Combine all ingredients in a medium sauce pan over medium high heat.
  2. Whisk to evenly combine, and allow to come to a bubble.
  3. Remove from heat, and pour evenly into ramekins.
  4. Chill the ramekins in a freezer for 30-45 minutes before removing and placing in a refrigerator.
  5. Serve the mousse chilled.

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  1. MNAirchick
    July 1, 2014

    Can you clarify how much Coconut Milk should be used in this recipe? Thank you!

  2. July 2, 2014

    MNAirchick – 14.5 oz is one regular sized can.

  3. Kristin91
    August 12, 2014

    I just made this recipe tonight for my family and boyfriend. It was okay but I found it needed a tablespoon more cocoa possibly, but my main problem was that it was not light and fluffy at all. Did you perhaps fold in your beaten egg whites at the end?

    1. Kara McCartney
      Kara McCartney
      October 20, 2014

      No, but it wouldn’t be as light and fluffy as you are used to because this is made with gelatin. To make it more fluffy, leave out a little gelatin. -Kara

  4. atuc999
    May 29, 2015

    When you write coconut milk do you mean coconut cream?

    please confirm – I am going by the definitions of each google describes where coconut cream is 35g fat per 100g

  5. atuc999
    May 29, 2015

    Coconut cream or coconut milk in this recipe please? 35g per 100gram is cream

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