I’m pleased to present my very first request: Coconut Chocolate Pudding. My dear friend Christopher found the recipe on 101cookbooks.com.
I’ve rarely met a pudding I didn’t like. When it comes to cooking, though, I’ve rarely met a pudding that likes ME. I haven’t attempted all that many in the past, but one banana pudding I *repeatedly* attempted really sticks in my mind. Despite my best efforts, it just wouldn’t congeal. The taste was terrific, but the texture was traumatic.
I’m so excited to report that things went much better with this recipe. I did struggle a bit with the ingredients… I wasn’t able to locate the raz el hanout spice blend at Central Market, and the arrowroot powder and alkalized dutch-cocoa powder were a bit extravagant (but worth it!). Here’s the recipe:
1 14-ounce can of coconut milk, divided (I used light instead of regular)
3 tablespoons of sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry, optional (I actually used 1/2 teaspoon of cinnamon instead)
3 tablespoons alkalized dutch-cocoa powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped (I used Ghirardelli)
1 teaspoon vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet
Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan, bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.
When the coconut milk and sugar mixture has started simmering, take 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk, whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
Remove the saucepan from heat and continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in the refrigerator to chill thoroughly. To prevent a skin from forming, press plastic wrap up against the surface of the pudding. Serve dusted with coconut flakes and a tiny pinch of spices.
Recipe link: Coconut Chocolate Pudding