Coconut Chocolate Pudding

Stop what you're doing and check your pantry!  In my opinion, (and that's the only one that counts, right?), this is the best pudding recipe ever.  Ever.

I first made this for a friend of mine who is dairy and gluten intolerant.  The recipe was in our newspaper a couple weeks before she was coming for dinner, so I figured I'd give it a whirl, without high expectations.

Holy mother it's good!

The original recipe calls for curry powder (right?!), but I've never used it.  You are welcome to throw the teaspoon of it in and give it a whirl, but for me, I'll save the curry for my chicken. The recipe also says you can use regular milk, but then it wouldn't be coconut, now would it?  And that's what takes this pudding to the next level.  Rich, thick, creamy....oh man, I wish I had some more!

Here's the recipe with my notes:

Coconut Chocolate Pudding
Makes 4 small servings - you may want to double it for larger portions

1 14-ounce can coconut milk, lite is fine, divided
3 Tbsp granulated sugar
1/4 tsp salt
2 Tbsp arrowroot powder, sifted (I use cornstarch)
1 teaspoon ras el hanout spice blend or curry powder, plus more for garnish (optional)
2 Tbsp Dutch-process cocoa, sifted
3 1/2 ounces, about 2/3 C, semisweet chocolate, chopped (I just use chocolate chips)
1 tsp vanilla
1/4 C sweetened flaked coconut, toasted

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

In a heavy saucepan over low heat bring 1 cup of the coconut milk, the sugar and the salt to the barest simmer.

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

It should look like a thick chocolate pudding.

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.  

Turn down the heat to low and drizzle the arrowroot slurry mixture into the simmering pan of coconut milk, whisking all the while.  

Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about 1 minute.

Remove the saucepan from the heat, continue whisking while it is cooling for about 1 minute.  

Now whisk in the chocolate and vanilla; keep stirring until the pudding is smooth.  

Portion the pudding into individual cups.  

I usually serve it in fun glasses, like stemless martini glasses.  

This time I used some cute dessert bowls my sister gave me.

 Refrigerate until completely chilled.  

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

Serve dusted with the coconut flakes and a tiny pinch of ras el hanout (or curry powder).

 I usually serve mine with fresh berries and the toasted coconut.   

This time around, to finish our meal with dinner guests Friday night, I topped them with blueberries and raspberries.  

I forgot the dang coconut.  

Crud.

Here's dessert in my dish:

Best pudding ever.