Ingredients
- 1 cup of sugar
- 1/4 cup cocoa powder (I used the chocolate experiment #1, grinding it again)
- 1/4 cup cornflour
- 1 large can coconut milk
- 1/4 tsp spices of your choice: nutmeg, cinnamon, chilli, cardamom
Method
- Place the sugar, spices, cocoa and cornflour in a medium saucepan.
- Whisk together so there aren't any lumps.
- Heat and mix in milk to create chocolate pudding.
- Turn the heat to medium and add the coconut milk.
- Whisk the pudding mixture continuously over a medium heat.
- Wait for the chocolate pudding mixture to thicken.
- When the chocolate pudding can coat the back of a metal spoon evenly the pudding is ready.
- Don't worry if the pudding doesn't seem thick enough yet. It'll thicken up as it cools.
- Pour into ramekins.
- Place a sheet of plastic wrap over the pudding, pressing down gentle so that the plastic touches and covers the top of the pudding. This is to prevent a skin from forming.
- Allow to cool for 15 minutes.
- Refrigerate and serve.
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