Tonight, I made a chocolatey treat for the boys and their friend, John. I created a recipe from pieces of recipes that I liked and substituted regular milk for cartoned coconut milk, not from a can. It set up really nicely and is bursting with chocolate and coconut taste!
Coconut Milk Chocolate Pudding:
(Makes 6 servings)
3 cups coconut milk
1/2 cup sugar
1/4 cup corn starch
3 tbsp cocoa powder
1/4 tsp salt
5 oz milk chocolate for baking bar
1 tsp vanilla extract
In a saucepan, cook 2 2/3 cups of the coconut milk with chocolate, stirring until chocolate is melted and milk is scalded.
In a medium bowl mix cornstarch, sugar, cocoa powder and salt; stir in remaining 1/3 cup milk. Add to scalded milk and chocolate mixture and cook over low heat, whisking constantly, until thickened and smooth. Continue cooking, stirring, for about 5 minutes. Cool slightly; stir in vanilla and pour into a bowl and cover in plastic wrap. Be sure the plastic wrap touches the surface of the pudding to keep a skin from forming. Let the pudding chill at least 2 hours before serving.