Coconut Chocolate Pudding

1. 1

   Shake the can of coconut milk vigorously for a few seconds.

2. 2

   In a heavy saucepan, bring 1 1/4 cups of the coconut milk, maple syrup, and the salt (just) to a simmer over low heat.

3. 3

   While that is heating, in a separate bowl, whisk together the remaining coconut milk, arrowroot powder, and cocoa powder.

4. 4

   It should look like chocolate frosting.

5. 5

   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.

6. 6

   Turn down the heat to the very lowest setting.

7. 7

   Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk, whisking vigorously all the while.

8. 8

   Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

9. 9

   Remove the saucepan from heat, continue whisking while it is cooling for about a minute.

10. 10

    Now whisk in the chocolate and vanilla.

11. 11

    Keep stirring until the pudding is smooth.

12. 12

    Transfer to a bowl and place in the refrigerator to chill thoroughly.

13. 13

    To prevent a skin from forming, press plastic wrap up against the surface of the pudding.

No additional tips available.