Chocolate Coconut Pudding

This pudding was amazing! I love that it can be made quickly and in one pot and yet both its flavor and texture are better than all the more-complicated versions I've ever made! Rich and velvety smooth, it tastes like a dreamy, creamy version of a Mounds bar!

Chocolate Coconut Pudding (adapted from Smitten Kitchen)
Serves 6

1/2 cup sugar
1/8 teaspoon salt
1 can (almost 2 cups) coconut milk
1 cup whole milk
3/4 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1/4 cup cornstarch
1. in a medium saucepan over medium heat whisk together cornstarch, sugar, salt, and both milks
2. continue stirring occasionally and bring to a simmer, then allow to simmer 3 minutes or until mixture coats the back of the spoon and is smooth and thickened
3. remove from heat and stir in vanilla and chocolate chips, whisking until smooth
4. pour through a strainer to get rid of any lumps and then pour into individual serving dishes (eat now if you like warm, chocolaty goodness!)
5. cover with plastic wrap and refrigerate until cold, about 1 hour (if for some reason you don't like skin on your pudding- rest the plastic wrap on top of the surface of the pudding and you'll be good to go)
6. lick the bowls clean. :)

1 comment:

  1. A mounds bar in pudding form sounds like quite the treat! YUM!



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