Coconut Chocolate Pudding

Directions

1. 1
   Shake the can of coconut milk vigorously for a few seconds.
2. 2
   In a heavy saucepan, bring 1 1/4 cups of the coconut milk, maple syrup, and the salt (just) to a simmer over low heat.
3. 3
   While that is heating, in a separate bowl, whisk together the remaining coconut milk, arrowroot powder, and cocoa powder.
4. 4
   It should look like chocolate frosting.
5. 5
   When the coconut milk and sugar mixture has started simmering, take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry.
6. 6
   Turn down the heat to the very lowest setting.
7. 7
   Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk, whisking vigorously all the while.
8. 8
   Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
9. 9
   Remove the saucepan from heat, continue whisking while it is cooling for about a minute.
10. 10
    Now whisk in the chocolate and vanilla.
11. 11
    Keep stirring until the pudding is smooth.
12. 12
    Transfer to a bowl and place in the refrigerator to chill thoroughly.
13. 13
    To prevent a skin from forming, press plastic wrap up against the surface of the pudding.