Coconut Milk and Chocolate Pudding
Ingredients
- 1 can Iberia organic coconut milk
- 1/3 cup Iberia Turbinate Sugar
- 3 large egg yolks
- 1/4 tsp xanthan gum
- 1/3 cup cocoa powder
- 3 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.