15ounce(445 ml) can sweetened condensed coconut milk
6ounces(170 g) chopped bittersweet chocolate
1teaspoonvanilla extract or paste
unsweetened or lightly sweetened whipped cream or coconut cream, for serving
Have 8-10 small cups, jars, or ramekins ready.
In a medium, heavy saucepan, combine the cocoa, cornstarch, and salt. Whisk in the milk, then the sweetened condensed coconut milk.
Place the pot over medium heat and, stirring constantly with a wooden spoon, bring to a low boil. Be sure to scrape the corners of the pan with the spoon so that no pudding is left behind. You'll know it's boiling by the large bubbles popping lazily when you stop stirring for several seconds. Continue to cook the pudding for 7 minutes or until quite thick and beginning to hold a shape.
Remove the pan from the heat and stir in the chocolate and vanilla to combine. Transfer the pudding to the bowl of a stand mixer fitted with the paddle attachment and beat on low until cooled to room temperature; this will give the pudding a silky texture and soft set. Alternatively, stir the pudding by hand until cool. Or just pour the hot pudding into cups, let cool to room temperature, then cover and chill; it will be firmer and less silky this way but still delicious.
Cover the puddings and chill until firm, at least 2 hours and up to 1 week. Serve with whipped cream and chocolate shavings if you like.
This recipe comes from Extra Helping by Janet Elsbach, reprinted with permission. Find the recipe for the chocolate bark shown here in the book!Nutritional values are based on one of eight servings.