Tasha'S Chocolate Coconut Pudding

1. 1

   ["Combine starch, sugar, and salt in medium sauce pan on medium heat. It is best to completely dissolve the arrowroot in a bit of cold water before combining with the sugar and salt. However if I use maple syrup instead of a granulated sugar, I blend the arrowroot directly with the syrup before turning on the heat and it turns out fine. I have not tried this with the kudzu starch. You can use cornstarch instead of arrowroot or kudzu if you prefer.", "Pour in approximately 1/2 cup of the coconut milk and whisk until smooth. I add the 6 ounces of water to the canned milk to ""soften"" the pudding making it perfectly creamy and cuts down a bit of the calories.", "Whisk in the remaining milk and bring the mixture to a boil. You don't have to constantly stir but you don't want to walk away or you will end up with a globby mess.", "Lower the heat and whisk until the mixture has thickened. This only takes a few minutes. You will know you're getting there when the pudding coats a spoon.", "Remove from the heat and add chocolate chunks, coconut oil, and vanilla extract. Whisk until smooth.", "Pour into eight 4-ounce glass jars and let the pudding cool before refrigerating.", "Refrigerate for at least 6 hours or overnight is better especially if you use arrowroot starch or the pudding will have more of a jello texture.", "For added decadence, feel free to top it with homemade whipped cream."]

* Per serving · 4 servings · Values may vary.