Dark Chocolate Pudding with Coconut

Whenever I take the boys grocery shopping the majority of the trip is spent negotiating over items they would like to either bring home or eat right away in aisle 3. Fruit leather, apple cider, popcorn, crusty baguettes, dried mango, bulk bin gummy bears, and this chocolate pudding are the most sought after items (not to mention the tiny plastic trinkets in the "birthday party" aisle). Some days we take something from this list home and other days we don't.

The chocolate pudding request is the favorite this month which inspired a homemade pudding with coconut sugar and bittersweet chocolate. Like almost any dessert I can think of, I like it topped with a hefty scoop of whipped heavy cream and a toasty mix of large coconut flakes and slivered almonds. This pudding is chocolatey, not overly sweet, and super thick. Needless to say, a little goes a long way and after a little trial and error I found these 4 ounce canning jars are the perfect serving size.

Dark Chocolate Pudding with Coconut

makes 8 to 10 small cups

1 cup coconut sugar

2 tablespoons arrowroot powder

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

4 large egg yolks

2 cups whole milk

1 cup heavy cream

2 teaspoons pure vanilla extract

6 ounces bittersweet chocolate, melted 

1 tablespoon unsalted butter

Whipped heavy cream and toasted large flake coconut and slivered almonds for serving

1. If your coconut sugar has large crystals whiz it in a food processor until fine to create a smoother pudding (this isn't essential). Next, whisk coconut sugar, arrowroot powder, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl. Gradually whisk milk mixture into dry ingredients, whisking until smooth.

2.Bring mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract.

3. Divide pudding among 8-10 small jars or bowls and chill at least 2 hours. Top pudding with whipped cream and toasted large flake coconut just before serving. A little goes a long way.