12 Jun Coconut Chocolate Pudding
Coconut Chocolate Pudding
1 14 oz. can coconut milk (divided)
3 Tbsp. sugar
Scant ¼ tsp salt
¼ cup arrowroot powder, sifted
1 tsp. curry powder or berebere (optional)
3 Tbsp. cocoa powder
1 3 oz. chocolate bar, chopped
1 tsp. vanilla extract
Shake can of coconut milk to mix evenly. In a heavy saucepan bring 1 ¼ cups of coconut milk, sugar and salt just to a simmer over low heat. In a separate bowl mix remaining coconut milk, arrowroot powder, spice (if using) and cocoa powder. It should look like frosting. When the milk and sugar mixture has started to simmer take ¼ cup of it and a little at a time add to the milk arrowroot mixture, creating a slurry. Turn the heat down to the lowest setting and drizzle the arrowroot slurry into the simmering pan of coconut milk, whisking vigorously as you pour. Keep whisking until the mixture comes back up barely to a simmer and thickens up a bit, about 1 minute.
Remove the pan from the heat, continue whisking for another minute. Add the chocolate bar and vanilla. Keep whisking until the pudding is smooth. Place in the refrigerator and chill well. To keep a skin from forming press a piece of plastic wrap against the surface.