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Author Notes: An old-fashioned pudding, rich with cocoa and bittersweet chocolate. A little coconut milk and rum add a subtle flavor and toasted coconut chips provide a crunchy topping. —Donna
- 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
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Coconut