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: - Whisk together 1/ 4 cup coconut milk with cornstarch in a small bowl. Set aside.
- Combine remaining coconut milk, sugar, cinnamon, instant coffee, 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.
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