Chocolate-Coconut Pudding

Name: Chocolate-Coconut Pudding
Ingredients: 1/2 cup light brown sugar, packed; 2 tablespoons cornstarch; 1/2 cup unsweetened cocoa powder, sifted and spooned into the measuring cup; 1 pinch salt; 1 cup unsweetened coconut milk, preferably full-fat; 1 cup whole milk; 2 egg yolks; 1 ounce bittersweet or semisweet chocolate, finely chopped; 1 tablespoon dark rum (optional, substitute 2 teaspoons vanilla extract if you prefer); Softly whipped cream, for garnish; Lightly toasted coconut chips, for garnish

11 ingredients

3 steps

Ingredients

1/2 cup light brown sugar, packed
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder, sifted and spooned into the measuring cup
1 pinch salt
1 cup unsweetened coconut milk, preferably full-fat
1 cup whole milk
2 egg yolks
1 ounce bittersweet or semisweet chocolate, finely chopped
1 tablespoon dark rum (optional, substitute 2 teaspoons vanilla extract if you prefer)
Softly whipped cream, for garnish
Lightly toasted coconut chips, for garnish

Directions

1

In a 2 quart, heavy saucepan blend together the brown sugar, cornstarch, cocoa powder, and salt. In a small bowl, whisk the coconut milk, whole milk, and egg yolks to combine. Gradually whisk the milk mixture into the sugar and cocoa mixture.
2

Set the saucepan on the stove, over medium heat, and cook, stirring constantly, until the pudding thickens and bubbles. Lower the heat a little and let it bubble away for about a minute. Remove from the stove and add the chopped chocolate. Whisk gently until the chocolate melts and blends into the mixture. Add the rum.
3

Pour the pudding into dessert dishes, cover the surface directly with plastic wrap, and cool. Place in the refrigerator to chill. When ready to serve, whip a quantity of heavy cream to soft peaks. Dollop over the puddings and sprinkle with the toasted coconut chips. Refrigerate any leftovers.