Ingredients

The following ingredients have 2 Servings
  • 13.5 ounce can of full fat coconut milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup unsweetened cocoa powder (sifted)
  • 1/8 teaspoon sea salt
  • 3 egg yolks
  • 2 tablespoons arrowroot starch mixed with 2 Tablespoons ice cold water
  • 1/3 cup soy, nut, and dairy free dark chocolate (I used Enjoy Life Mini Chips - see NOTES)
  • 1 tablespoon pure vanilla extract

Instruction

  • Combine coconut milk, palm sugar, sifted cocoa powder and salt in a medium saucepan. Place over low heat and whisk until dissolved and mixture begins to steam. You do not want it to bubble or boil - just steam.-11542"]
  • Whisk in egg yolks, one by one.
  • While continuing to whisk coconut milk, slowly drizzle in arrowroot and water mixture.
  • Continue whisking over low heat, for 8 to 10 minutes, until pudding is thick enough to coat the back of a spoon and slowly drip off. NOTE: Your whisk time may be a bit longer if the heat is too low. Just make sure the pudding texture resembles the picture below.
  • Remove from heat, stir in vanilla extract and chocolate chips until dissolved. [img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0374-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11547"]
  • Divide pudding up into four serving dishes and place in the refrigerator. Allow to set for at least 2 hours before serving. Top with toasted coconut (see NOTES for instructions) or coconut whipped cream, serve and Enjoy!