Click to Print This Page (top banner and side navigation will not print)
Serves 6
15 minutes preparation and cooking time, plus time for chilling
1 15-ounce can coconut milk
1 cup whole milk
1 teaspoon vanilla
3 tablespoons plus 1 teaspoon cornstarch
1/3 cup granulated sugar
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
In a small saucepan, heat the milks over medium heat just until they reach a simmer. Add the vanilla and mix it in. Remove the pot from the heat.
In a small bowl, whisk together the cornstarch, sugar, and salt. Sift in the cocoa powder, and whisk it again to combine. Slowly add the cornstarch mixture to the milk, whisking constantly.
Return the pot to the stove, and bring it to a simmer over medium heat. Whisk constantly until the pudding thickens, 3 to 5 minutes. Strain the pudding into a heat proof bowl. Cover the bowl with plastic wrap, pushing the plastic wrap down onto the surface of the pudding. Refrigerate until the pudding sets, about an hour in the freezer or 2 hours in the refrigerator.