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.
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.