I am not going to the store again until after this holiday. I don't know what has happened but it seems like the Christmas rush is happening way early this year. Every store I enter is PACKED! What the heck? I mean even in the middle of the day. I hate it. So, I doubled checked all my Thanksgiving supplies and entered the stores for the last time this week! I am very happy and hoping for many days at home in my near future. Okay, so about this pudding. I found the recipe on http://vanillaandlace.blogspot.com/2010/01/coconut-chocolate-pudding.html. I was a bit worried about the maple syrup but it worked out perfectly. You can not taste the syrup or the coconut milk at all. It just tastes like great chocolate pudding. My whole family loved it.
Coconut Chocolate Pudding
1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons pure maple syrup
dash of salt
1/4 cup cornstarch
3 tablespoons cocoa powder
1/2 cup semi-sweet chocolate chips
1 teaspoons vanilla extract
Shake the can of coconut milk vigorously for a few seconds before opening. In a heavy saucepan bring 1 1/4 cups of the coconut milk, maple syrup, and the salt to a simmer over low heat.
While that is heating, in a separate bowl whisk together the remaining coconut milk, corn starch, and cocoa powder. It will look like a smooth chocolate frosting.
When the coconut milk and maple syrup mixture has started simmering turn the heat down to low. Slowly add in the chocolate mixture while vigorously whisking it the whole time. Keep whisking until the pudding thickens up a bit, about a minute.
Remove the saucepan from the heat and continue whisking while it is cooling for about a minute. Whisk in the chocolate chips and vanilla and keep stirring until the pudding is smooth. Transfer to a bowl or bowls and place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding.
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