Coconut Milk and Chocolate Pudding

Coconut Milk and Chocolate Pudding

Course Dessert

Ingredients
  

  • can Iberia organic coconut milk
  • 1/3  cup Iberia Turbinate Sugar
  • large egg yolks
  • 1/4  tsp xanthan gum
  • 1/3  cup cocoa powder
  • tbsp butter
  • 1/2  tsp Iberia vanilla extract
  • Pizza Peel

Instructions
 

  • In a medium saucepan over medium heat, combine Iberia organic coconut milk and iberia turbinado sugar. Bring to a simmer, stirring occasionally.
    In a medium bowl, whisk egg yolks until smooth. Slowly add 1/2 cup of coconut milk mixture into the egg yolks, whisking continuously.
    Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium-low and sprinkle with xanthan gum, whisking continuously.
    Stir in cocoa powder and cook until mixture thickens about 3 to 4 minutes.
    Remove from heat and stir in the butter and Iberia vanilla extract until smooth.
    Divide between dessert cups and refrigerate until set, 2 to 3 hours.
    Garnish with sweetened condensed coconut milk and whipped cream.
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