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