Coconut Chocolate Pudding Recipe
September 4, 2007 | by Heidi
1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry powder, (optional)
3 tablespoons alkalized dutch-cocoa powder, sifted (be sure to check the label- non-alkalized will not set!)
1 3.5-ounce bar semi-sweet chocolate, chopped
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet
Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt to a simmer over low heat.
While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder.
When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it into the arrowroot mixture, creating a slurry. Now whisk the arrowroot slurry mixture into the simmering pan of coconut milk. Keep whisking until the pudding comes back up to a boil and thickens up a bit, about a minute.
Remove the saucepan from heat and whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder).
Serves four.
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