Coco-Cocoa Pudding

Directions

1. 1
   In a small saucepan, combine the 1/4 cup of coconut milk and cocoa powder.
2. 2
   Mix hard until it forms a thick paste.
3. 3
   Place paste on medium-low heat, gradually add 1 1/4 cups of milk, about 1/4 cup at a time, stirring constantly until smooth.
4. 4
   Cook until small bubble form on the surface, but do not let the mixture boil.
5. 5
   Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning.
6. 6
   Allow the pan to sit off of the stove for about 3 minutes, then stir mixture with a wooden spoon to incorporate the melted chocolate.
7. 7
   Meanwhile, in a blender blend 1/2 cup of coconut milk and xanthan powder until well mixed, about 45 seconds.
8. 8
   Mix in the cocoa and vanilla beans until well incorporated.
9. 9
   Transfer the pudding into individual heatproof dishes.
10. 10
    Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours.