Chocolate Coconut PuddingWritten by Karen on March 6th, 2010
Who doesn’t love pudding? I see no one raised their hand…which brings me to the ultimate comfort food and life’s simple pleasures. This recipe came about from my favorite of all food sites: 101Cookbooks. Heidi Swanson not only creates the most wonderful combinations of seasonal, wholesome flavors; she is also a master photographer. Whenever my husband asks me to credit my source, for hers I simply say: “it’s another Heidi.”
The ‘capper’ for this pudding was the coconut cream from The WHOLE Gang. This is by far the B.E.S.T. non-dairy whipped cream I have ever tasted, and with the coconut flavor…well, let’s just say ‘nirvana’ has a new meaning.
Chocolate Coconut Pudding – Serves 4 (not in my house;-)
Because I don’t do caffeine well, I used carob chips and powder. The results were just as rich and creamy. You can play with different extract flavors, too – such as orange or almond. (I added orange zest when almost cool.) I also used the Ras el Hanout which is a Moroccan spice blend that includes chili pepper. With that, you could try a dark chocolate with chili, or even a splash of chipotles for an extra kick. I’ve also used curry and it’s equally as good and definitely worth the addition.
1 14-ounce can of organic coconut milk, divided
3 TB Sucanat or brown sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon ras el hanout spice blend or curry powder, (optional)
3 TB cocoa or carob powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
2 tsp. vanilla extract
1 TB freshly grated orange zest
1/4 cup coconut flakes, toasted in a dry skillet
Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.
When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Add orange zest. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve with whipped cream dusted with the coconut flakes.
Coconut Whipped Topping
2 cans of coconut milk, full fat
1 cup organic powdered sugar
1 TB vanilla extract
Place your cans of coconut milk in the refrigerator for a minimum of 24 hours. The longer the better. So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.
Also, place your bowl and whip into the freezer for at least 3 hours to chill. I use my Kitchen Aid mixer with the balloon whip.
Once you take your bowl and whip out of the freezer and set up the mixer do not waste time. You need to keep the equipment cold. Open the cans at the bottom with a bottle opener to drain off the coconut water. Save this for your smoothies! Now open the top of the can all the way and scoop out the thick cream.
Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate. As it starts to whip and increase in volume, gradually add in the powdered sugar and vanilla. Once it’s mixed and looks fluffy like whipped cream, it is!