No-Bake Chocolate Bread Pudding with Coconut Biscuit Layers

Name: No-Bake Chocolate Bread Pudding with Coconut Biscuit Layers
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Ingredients: Marie or graham crackers; full-cream liquid milk; dark cooking chocolate, chopped; heavy cream (pourable whipping cream); sweetened condensed chocolate milk; powdered gelatin (make sure it's from a halal source); cooled boiled water, for dissolving the gelatin; coarsely shredded coconut, dry-toasted; vanilla powder; salt

by Admin • 15 hours ago

Prep

25 min

Cook

5 min

Servings

Level

Easy

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This soft, chilled dessert layers tender biscuits soaked in milk with rich chocolate cream, topped with toasted shredded coconut for a crunchy, savory touch. No oven, no fuss — just layer and chill in the fridge until set. Perfect as a family lunch dessert or an afternoon snack that keeps you coming back for more.

🧂 Ingredients

🍽️ Servings: 8

Adjust the servings and the ingredient amounts & nutrition below update automatically.

24 pieces Marie or graham crackers
500 ml full-cream liquid milk
200 grams dark cooking chocolate, chopped
250 ml heavy cream (pourable whipping cream)
100 ml sweetened condensed chocolate milk
10 grams powdered gelatin (make sure it's from a halal source)
50 ml cooled boiled water, for dissolving the gelatin
50 grams coarsely shredded coconut, dry-toasted
1/2 tsp vanilla powder
1/4 tsp salt

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👩‍🍳 Instructions

1 Sprinkle the powdered gelatin over the boiled water, stir well, and let it sit for 5 minutes until it swells up (this process is called 'blooming').
2 Heat the liquid milk in a saucepan over low heat until warm, but do not let it boil. Turn off the heat, add the chopped chocolate, and stir until melted and fully combined.
3 Add the bloomed gelatin to the warm chocolate milk mixture, stirring quickly until the gelatin is completely dissolved.
4 Add the sweetened condensed chocolate milk, vanilla, and salt to the mixture, stirring until well combined. Let it cool to lukewarm (not hot) before using.
5 Whip the heavy cream until it reaches soft peaks, then gently fold it into the chocolate mixture using a folding technique to keep it light and airy.
6 Prepare a square baking pan or glass dish. Briefly dip the biscuits in the remaining liquid milk (if any), or arrange them dry directly on the bottom of the dish as the first layer.
7 Pour a layer of the chocolate cream mixture over the biscuits and smooth it out. Arrange another layer of biscuits on top, then pour more chocolate cream. Repeat until the ingredients are used up, finishing with a layer of chocolate cream on top.
8 Sprinkle the toasted shredded coconut evenly over the surface.
9 Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, so it sets fully and the biscuits soften completely.
10 Slice and serve chilled, straight from the fridge.