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Mocha Chocolate Pudding

Dick Allgire, Health Reporter

POSTED: 9:43 am HST June 2, 2009
UPDATED: 10:59 am HST June 3, 2009

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Ingredients:
  • 1 14 ounce can lite coconut milk, divided
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1 TBS instant coffee
  • 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:
    1. Whisk together 1/ 4 cup coconut milk with cornstarch in a small bowl. Set aside.

    2. Combine remaining coconut milk, sugar, cinnamon, instant coffee, chili powder, and salt in a saucepan, and bring to a simmer over medium heat.

    3. Whisk 1/4 cup of the hot mix into cornstarch mix to form slurry.

    4. 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.

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