Chocolate Coconut Milk Pudding
Yields: 4 servings
  • ⅔ cup packed brown sugar
  • ¼ cup cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon espresso powder (optional)
  • 2 cups Silk Coconutmilk (original or vanilla)
  • 2 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract
  1. In a medium saucepan, whisk sugar, cornstarch, cocoa powder and espresso powder until combined. Gradually add milk, stirring until combined. Bring to a boil and then reduce heat to a simmer for 1 minutes, or until thickened.
  2. Remove from heat and add chocolate and vanilla, stirring until melted. Divide mixture evenly among 4 serving bowls, covering the surface of the pudding with cling wrap. Chill for at least 4 hours to overnight.
Recipe by My Site at