Mayan Spiced Chocolate Pudding
Featured On Cook Healthy Fast 4.28.09
POSTED: 1:10 pm HST April 28, 2009
UPDATED: 9:28 pm HST April 28, 2009
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From Vegetarian TimesIngredients: 1 14 ounce can lite coconut milk, divided 1/4 cup cornstarch 1/4 cup sugar 1/2 tsp cinnamon 1/4 tsp chili powder 1/8 tsp salt 3 ounces vegan dark chocolate, chopped (we used 1/2 package vegan chocolate chips from baking section at Down To Earth) 1 tsp vanilla extract Directions: Whisk together 1/ 4 cup coconut milk with cornstarch in a small bowl. Set aside. Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in a saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup of the hot mix into cornstarch mix to form slurry. Whisk slurry into hot mixture and cook several minutes, whisking constantly, until thickened. Remove from heat and whisk in chocolate and vanilla. We ate it warm. You can transfer to a metal bowl, set in a larger bowl of ice water. Whisk occasionally to cool.
