This deeply dark and impossibly rich pudding is totally decadent and the result of sheer genius. We have Heidi Swanson to thank for a chocolate pudding recipe that could’ve been sent to us straight from heaven…..

398 grams coconut milk
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup arrowroot powder/ corn flour, sieved
1 teaspoon cayenne pepper [optional] 3 tablespoons cocoa powder, sieved
100 grams of semi-sweet chocolate (you can use dairy-free dark chocolate), chopped
1 teaspoon vanilla extract
1/4 cup coconut flakes, toasted in a dry frying pan

How to
Shake the can of coconut milk vigorously for a few seconds. Over low heat, simmer 1 1/4 cups of the coconut milk, the sugar and the salt in a heavy saucepan.

It should start looking like chocolate frosting. While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, cayenne pepper and cocoa powder. It should look like chocolate frosting.

When the coconut milk and sugar mixture has started simmering use 1/4 cup of this and whisk it little by little into the arrowroot mixture, to create a slurry-like result.

Turn down the heat to the very lowest setting and drizzle the arrowroot mixture into the simmering pan of coconut milk, whisking vigorously all the while. Keep whisking for about a minute until the pudding comes back up barely to a simmer and thickens.

Serve dusted with coconut flakes. Remove the saucepan from heat; continue whisking whilst it cools. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of cayenne pepper.

Taryn-Lee Biggar

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