COCONUT MILK CHOCOLATE PUDDING RECIPES

Steps:

• Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Cover and set aside.
• Heat the coconut milk and 1 ¼ cups water in a medium pot over medium-high heat until it begins to steam, about 2 minutes. Meanwhile, pulse the sugar, eggs, salt, potato starch, and cocoa in a food processor until combined. Add 1 cup of the hot coconut milk in a steady stream and pulse again. Return the warm egg mixture to the pot with the remaining coconut milk and cook over medium-high heat, whisking constantly, until thick and glossy and beginning to bubble. Remove the pan from the heat and whisk in the melted chocolate and the vanilla extract.
• Divide the pudding among six cups and cover tightly with plastic wrap. Refrigerate until very cold, at least 4 hours. Top with coconut before serving.

Steps:

• In a medium bowl whisk together coconut milk, cocoa powder, cornstarch, and salt. Set aside.
• In a medium saucepan combine almond milk, brown sugar, and granulated sugar. Cook and stir over medium heat just until boiling. Add coconut milk mixture. Cook and stir just until mixture returns to boiling. Immediately reduce heat to low; cook and stir for 2 minutes more. Remove from heat. Add chocolate; let stand for 30 seconds. Add coconut extract; stir until smooth.
• Spoon 1/4 cup of the pudding into each of eight small dessert dishes, mugs, or pots de crème cups. Sprinkle with toasted coconut. Serve warm or chilled.