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
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
-
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.
See what other Food52ers are saying.