Stop and ask yourself this question: When was the last time you ate a bowl of pudding? Not chocolate mousse. Not panna cotta. Not a pot de creme or a fromage blanc. I’m talking about good, old fashioned pudding.
I bet it’s been a really long time.
Adults don’t eat pudding. It’s not cool. It’s not elegant. It’s something kids eat, packed in their lunch boxes. It’s something that comes out of a box mix or a plastic snack pack with a foil top. I would always peel away and lick that foil top, and I’m sure you did too. But adults don’t do that sort of thing. It’s not cool, and it’s not elegant.
And it’s too bad, because pudding is really, really good. Especially coconut chocolate pudding you’ve made from scratch.
Pudding is unbelievably easy to make. The trick is to cook it on a low heat and stir constantly. I used coconut milk in this pudding because I had some left over from earlier in the last week. Soy, almond or regular milk would also be good, but I think coconut milk enhances the chocolate flavor and makes this pudding very rich. You’ll be licking the back of the spoon in no time.
- 1 cup of coconut milk (I use the light kind)
- 2 cinnamon sticks
- 2 and 1/2 tablespoons of sugar
- 2 tablespoons of cocoa powder
- 1/2 tablespoon of corn starch
- pinch of salt
Make the pudding:
Add all the ingredients to a small pot and cook over medium-low heat. Stir constantly with a wooden spoon, making sure to scrape the bottom and sides of the pot. The pudding will become shiny and begin to thicken.
After about five minutes, reduce the heat to low and cook and stir for another fifteen minutes, until the pudding is thick and coats the back of the wooden spoon. If you need to leave the stove for any reason during this time, turn off the flame to prevent the pudding from burning.
Remove the pot from the stove and spoon the pudding into a bowl. Let cool for a few minutes, so that the steam can escape, and then cover with plastic wrap. Press down so that the plastic touches the top of the pudding to prevent a skin from forming on the pudding.
Refrigerate for at least half an hour. Good luck waiting any longer before grabbing a spoon and digging in.