Wednesday 17 May 2017

Raffaello Pudding

Raffaello Pudding is a wonderful combination of coconut, cream, condensed milk and white chocolate which resembles the taste of the Ferrero Rocher Raffaello Truffles. This is a very rich pudding with a beautiful texture and flavour. No cooking or baking is involved in the making of this pudding, you just need to whip everything and refrigerate to set. Make sure to use desiccated coconut, do not use fresh coconut to make this pudding. I only made half the quantity of the pudding and set in individual serving glasses. If you are setting the pudding as individual servings, as in the picture, you only need to add half table spoon of gelatine.

Raffaello Pudding
(Recipe from Lekshmi Nair)
(20-25 servings)
Coconut Milk Powder – 200 gm
Fresh Cream – 400 ml (1 ¾ cups)
Whipping Cream – 250 ml (1 cup)
Condensed Milk – 1 tin
Desiccated Coconut – 1 cup
Gelatine – 1 tbsp. (use only half tbsp if setting in individual glasses)
Cold Water – ¼ cup
White Chocolate, grated – 1 ½ cups
Almonds / Badam – ½ cup, grated or finely chopped

  • Sprinkle gelatine over cold water and let stand for 5-10 minutes.
  • In a mixing bowl whip together coconut milk powder, condensed milk, whipping cream and fresh cream until soft peaks are formed.
  • Melt gelatine, either in microwave for 10 seconds or heat gently stirring well.
  • Pour the melted gelatine to the above pudding mix and whip well until everything is blended.
  • In a small bowl mix together desiccated coconut, grated almonds and 1 cup of grated white chocolate and combine well. Add this mix to the whipped pudding mixture and beat again until everything combined well.
  • Transfer the mix to a pudding dish or individual serving bowls. Decorate with remaining grated white chocolate and allow to set in fridge for 5-6 hours.
  • Serve chilled.

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  1. I love that you have served it individually... looks so good for a party dessert!

  2. very nice really fantastic look

  3. Nice post dear and your dish is so delicious. I like very much thanks for sharing.......

  4. Swapna,What is the substitute for gelatine? and what will be the quantity of the substitute ,if any ,in this receipe.

  5. Swapna,What is the substitute for gelatine? What will be the quantity of the substitute ,if any, in this receipe.

    1. Chinagrass is the substitution for gelatin.Since Though, I have never used chinagrass in this recipe. If you are serving it in individual glasses you can avoid using gelatin, only little difference in texture will be there.

  6. Hi, Can I use coconut cream instead of coconut milk powder? Or else what can I substitute for coconut milk powder please? Thanks.


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