One of the most searched items that lands people on The Best of this Life is: What can I do with a can of coconut milk? Seriously! I’m here to tell you friends, there is plenty you can do with a can of coconut milk. You can make incredibly tasty coffee cream, you can pour it in a bath (oh the luxury!), it can replace regular milk in many of your favourite recipes, and you can make pudding. I mean, really, really, amazing chocolate pudding.
I can’t take credit for this recipe y’all. But I just had to share it, because it’s delicious. My own google search for a coconut based chocolate pudding landed me on An Edible Mosaic – a new discovery for me, where there are tons of great recipes. Faith, the writer of the blog focuses on real foods that sustain body and mind. I can get behind that! Like this dessert – it’s rich and indulgent, but it’s made with pure cocoa, coconut milk, maple syrup and vanilla – that’s good stuff guys.
- 1 (14 oz/400 g) can full-fat coconut milk (that was chilled overnight)
- 1/2 cup (40 g) unsweetened organic cocoa powder, sifted
- 1/2 cup (120 ml) pure maple syrup or coconut sugar
- 1 teaspoon of espresso coffee
- 1/8 teaspoon coarse sea salt
- 1 teaspoon pure vanilla extract
- Whisk together the coconut milk, cocoa powder, maple syrup, coffee, and salt in a medium saucepan.
- Bring to a boil over medium heat, then turn the heat down and simmer 15 minutes, whisking frequently.
- Turn off heat and whisk in the vanilla.
- Cool to room temperature (whisking occasionally to help the pudding cool more evenly), then transfer to an airtight container and refrigerate to chill completely before serving (at least an hour - I chilled mine overnight)
- Serve chilled.
- I poured my pudding into small ramekins and put plastic wrap over them for the night. Before serving, I topped them with a few leaves of mint and raspberries. Potential additions to this recipe would be: a half a teaspoon of pure chili powder / hazelnut liquor / or mint extract....yum!