Coconut Chocolate Pudding
Coconut and chocolate are not really the best of combinations so I was hesitant to try this out. Although there is a reasonable quantity of coconut milk , one gets only a pleasant whiff of it and the uncommon blend of chocolate and coconut and the spice makes it sort of exotic.
500 ml of coconut milk
4 tbsp sugar
¼ cup arrowroot powder
1 tsp curry powder
3 tbsp cocoa
4 oz chocolate chips
1 tsp vanilla
¼ cup coconut flakes for garnishing
In a saucepan, bring to boil 11/2 cups of the coconut milk along with the sugar. Put on low heat and meanwhile in a medium size bowl mix the remaining coconut milk along with the arrowroot powder, the spice and the cocoa powder. I substituted corn flour for the arrowroot and added ½ tsp cinnamon instead of the curry powder. Mix well so that it looks like a thick frosting.
When the milk mixture has started simmering, remove about ¼ cup of the coconut milk mixture and whisk it very gradually into the thick cocoa mixture. Turn down heat to minimum and drizzle the cocoa mixture into the simmering pan of coconut milk. Continue stirring briskly until the mixture thickens up into a mousse type texture.
Take off heat but don’t stop stirring for yet another minute. Add in the chocolate chips and the vanilla and mix until smooth. Garnish with the coconut flakes and serve cold.