• Nikki Hurst

Chili Chocolate Coconut Pudding

Updated: Jul 14, 2020


Yes. It’s as delicious as the title suggests. . . . and just as simple to prepare. 


Two minutes of preparation, and twenty minutes of cooking. Sounds like a dream dessert to me!


I first had this decadent treat at my friend Andrea’s house. I grabbed her recipe, did some research and then some experimentation, and came up with this fabulous, fool-proof, recipe.


Thank you for this amazing idea Andrea!


Ingredients:

  • 1 (14 oz/400 g) can full-fat organic coconut milk

  • 1/2 cup (40 g) unsweetened cocoa powder, sifted

  • 1/2 cup (120 ml) pure maple syrup or raw blue agave (the darker the agave, the richer the flavour)

  • 1/4 teaspoon coffee dissolved in 1 -2  tablespoons hot water (water depending on grind)

  • 1/4 teaspoon coarse sea salt

  • 1/4 teaspoon cayenne chili pepper (or to-taste)

  • 1 teaspoon pure vanilla extract

Instructions:

Whisk together the coconut milk, cocoa powder, maple syrup, coffee, cayenne, and salt in a medium saucepan


Bring to a boil over medium heat then reduce heat


Simmer on low for 15 minutes, whisking frequently as it thickens slightlym


Turn off heat and stir in the vanilla


Pour into individual serving dishes and cool to room temperature. (I recommend serving in fancy glass bowls or champagne glasses at your next gathering . Small portion size suggested, as this pudding is super rich. A little goes a long, long way!)

Transfer to fridge or freezer until thick


Serve chilled


Optional garnish: chopped fresh mint, soured cherries or slivered almonds.


MMM.


Yield: Approximately 6  1/3 – 1/2 cup delicious servings




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