Luscious Chocolate Coconut Pudding
The name is a little deceiving because it does not have a strong coconut flavor at all, so if you wanted to taste coconut I recommend using a splash of coconut extract!
Top with some homemade whipped cream and toasted coconut and your in heaven!
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- 14oz can unsweetened coconut milk (divided)
- 3 Tbsp
- 2 Tbsp
- coconut cream, mixed well(optional)
- pinch of salt
- 1 Tbsp
- 3 Tbsp
- unsweetened cocoa powder
- 3.5 oz bar semi-sweet chocolate, chopped
- 1 tsp
- toasted or sweetened coconut flakes (optional)
1Shake up or stir the coconut milk really well. In a heavy saucepan heat 1 1/4 c. coconut milk, sugar, coconut cream, and salt on low until it just starts to simmer.
2While that is heating, in a separate bowl whisk together remaining coconut milk, cornstarch, and cocoa powder until well combined.
3When the milk and cream mixture begins to simmer take about 1/4 c. and whisk it little by little into the cornstarch mixture.
4Turn burner down to the lowest setting. While continuously whisking, slowly pour the cornstarch mixture into the simmering coconut milk mixture.
5Keep whisking until the pudding comes back up to a simmer or starts to thicken up a bit. About a minute or two.
6Remove the pudding from the heat but keep whisking. Whisk in chocolate and vanilla and keep stirring until the pudding is smooth.
7Pour pudding into a serving dish and cover with plastic wrap, lightly pressing the top of it against the surface of the pudding to prevent a skin forming. Place in refrigerator to chill. Or serve warm.
8Stir well and serve with a dollop of whipped cream and sprinkled with toasted coconut flakes.