Coconut Chocolate Pudding
Ingredients
The pudding
-
1
14-ounce can
coconut milk, divided
-
3
tablespoons
sugar
-
¼
teaspoon
salt
-
¼
cup
arrowroot powder, sifted
-
1
teaspoon
curry powder
-
3
tablespoons
alkalized dutch-cocoa powder, sifted
-
1
3.5-ounce bar
semi-sweet chocolate, chopped
-
1
teaspoon
vanilla extract
-
¼
cup
coconut flakes, toasted in a dry skillet
To serve
-
to taste
whipped cream, lightly whipped, lightly sweetened
Instructions
- Shake the can of coconut milk and bring 1¼ cups of it, along with sugar and salt, to a simmer in a saucepan over low heat.
- In a separate bowl, whisk the remaining coconut milk with arrowroot powder, curry powder, and cocoa powder until smooth.
- Whisk a small amount of the hot coconut milk mixture into the arrowroot mixture to create a slurry.
- Gradually drizzle the slurry into the simmering coconut milk while whisking continuously until the pudding thickens slightly.
- Remove from heat, whisk in the chopped chocolate and vanilla until smooth.
- Chill the pudding in the refrigerator, covering the surface with plastic wrap to prevent a skin from forming.
- Serve topped with toasted coconut flakes and a pinch of curry powder, with whipped cream if desired.
Nutrition Facts (estimated)
Servings
4
Calories
505
Total fat
39g
Total carbohydrates
40g
Total protein
5g
Sodium
166mg
Cholesterol
2mg
You might also like