1. In a medium sized saucepan, mix sugar, cornstarch, unsweetened cocoa powder and salt.
2. Mix in 1/3 cup coconut milk to make a paste.
3. Mix in the egg yolks.
4. Pour the can of coconut milk into a microwave safe bowl and heat to boiling. Stir every minute or so.
5. Slowly pour the heated coconut milk into the sugar mixture, stirring to combine.
6. Transfer pot to the stove and heat on medium low, stirring constantly until it thickens.
7. Remove from heat and mix in coconut oil, vanilla and semisweet chocolate chips. Stir until the chocolate chips melt.
8. Transfer to bowls.
Can be served warm or chilled in the fridge before serving.
*Technically, you could use the cocounut mlilk you drink or any other non-dairy milk. Just be aware that the canned coconut milk has a much higher fat content and will result in a richer-tasting pudding.
*Really, the semisweet chocolate chips are optional. Again, they will make the pudding extra decadent but it can be made without them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 699 (72%)|
|Amt Per Serving||% DV|
|Total Fat 77.7g||104 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 2517.4mg||775 %|
|Sodium 110.3mg||4 %|
|Potassium 476mg||13 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 37.7g|
|Protein 34.9g||50 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 972
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