Or, Chocolate coconut pudding - another fabulous recipe from the Philippines. Coconut, chocolate, vegan, low sugar, how can you go wrong, pretty sure it might become your go to dessert.
Serves 4
1 13.5 ounce can unsweetened coconut milk
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1 1/2 tablespoons cornstarch
pinch of kosher salt
2 ounce bittersweet chocolate chips
1 teaspoon vanilla extract
Toasted shredded sweetened coconut for serving
In a metal bowl, combine all of the ingredients except the vanilla
Set the bowl over a pan of simmering water
Cook, stirring and scraping the bottom of the bowl often, until the mixture begins to thicken about 10-12 minutes, it will thicken while it cools
Pour the pudding into a bowl, cover with plastic wrap and refrigerate until very cold
Sprinkle with toasted coconut to serve
If you can run your finger across the spoon and it leaves a mark, it is done
It will firm up when it is fully chilled