Chocolate coconut pudding

Mmmmm, chocolate pudding. Great for those days you just aren’t feeling so hot and are needing a little something comforting. This isn’t your usual “out of the box” pudding, so don’t go expecting it. It is, however, decadent, rich, and a sweet treat to have once in a while. We are guessing that even Bill Cosby would approve of this delicious recipe.

3 tablespoons high-fat cocoa powder
¼ cup (40 g) arrowroot powder
1 teaspoon vanilla extract
1 can coconut milk
4 ounces (113 g) good-quality dark chocolate
2 tablespoons honey
2 large egg yolks

  1. In a small bowl, combine the cocoa powder, arrowroot powder and vanilla.
  2. Add about 2 tablespoons of the coconut milk to combine all and whisk out any lumps.
  3. In a medium saucepan over medium heat, bring remaining coconut milk up to a low simmer.
  4. Add in the dark chocolate to melt it, stirring often.
  5. Mix in the arrowroot/cocoa/vanilla mixture, and whisk continuously.
  6. In a small bowl, whisk the egg yolks to break them apart, stir in a little bit of the warm coconut milk mixture, then pour all the contents back into the saucepan, and return to the heat.
  7. Whisk all until smooth and the mixture coats the back of a spatula.
  8. Pour into small ramekins, place plastic wrap directly on the surface to prevent any skin forming, and put in refrigerator to chill.
  9. Serve cold.

Variation—If you prefer not to use honey, puree a really ripe banana in a blender or Magic Bullet to add the desired sweetness to the pudding.

Tips & Tricks—Cooking the egg yolks in the pudding to a temperature of at least 160°F (72°C) will destroy any bacteria that may reside.

Ingredient Notes—Penzey’s Spices has some amazing high-fat cocoa that really adds the decadent flavor to this. Don’t skimp and use poor-quality powdered chocolate.