Saturday, January 16, 2010
Coconut Chocolate Pudding
This recipe is the start to quite a few health-conscious, but crazy delicious recipes I'll be sharing on here. They may not be fat-free, or calorie-free, but i'll be using healthy fats, natural sweeteners, and less white flour. The results are beyond satisfying.
Last week I was having a sugar craving, well, more specifically a chocolate craving. I looked up a quick, easy chocolate pudding that was made in the microwave, and promised delicious results. I took one bite and spit it out, it was THAT bad. I wish I could link to that one and tell you to steer clear, but that would be rude so instead I'll beg you to make this instead.
Once again, Heidi came through with a fabulous recipe that I tweaked just a bit to my liking.
It is quite possibly the best chocolate pudding I have had. Intensely rich and wonderfully creamy, it is the grown up, sophisticated chocolate pudding that instant packets and plastic cups can't deliver. Plus it is dairy-free, and sugar-free.
It doesn't have a pronounced coconut flavor. If you would like that, add a small amount of coconut extract. You could also make this with regular milk, but why not give the coconut milk a try first. It is incredibly creamy and smooth.
Coconut Chocolate Pudding
1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons pure maple syrup
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted (cornstarch can be used, however arrowroot is best)
3 tablespoons cocoa powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped or 3.5 ounces chocolate chips
1 teaspoons vanilla extract
Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, maple syrup, and the salt (just) to a simmer over low heat.
While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, and cocoa powder. It should look like a chocolate frosting.
When the coconut milk and sugar mixture has started simmering take about 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, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Transfer to a bowl and place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding.