Coco-Cocoa Pudding

1. 1

   In a small saucepan, combine the 1/4 cup of coconut milk and cocoa powder.

2. 2

   Mix hard until it forms a thick paste.

3. 3

   Place paste on medium-low heat, gradually add 1 1/4 cups of milk, about 1/4 cup at a time, stirring constantly until smooth.

4. 4

   Cook until small bubble form on the surface, but do not let the mixture boil.

5. 5

   Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning.

6. 6

   Allow the pan to sit off of the stove for about 3 minutes, then stir mixture with a wooden spoon to incorporate the melted chocolate.

7. 7

   Meanwhile, in a blender blend 1/2 cup of coconut milk and xanthan powder until well mixed, about 45 seconds.

8. 8

   Mix in the cocoa and vanilla beans until well incorporated.

9. 9

   Transfer the pudding into individual heatproof dishes.

10. 10

    Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.