Coconut Chocolate Pudding

One of my criterias for finding and trying healthy recipes, is that the recipe is easy.  If it easy, and then yummy, I will make it again.  This one passes easy and yummy!  This recipe came from Doug Kaufman’s book Cooking Your Way to Good Heath An awesome recipe book if you’re looking to reduce candida in your body.

I tried this warm, right when it was done cooking. It reminded me of the chocolate molten cake filling that I’ve had on a Carnival Cruise!  I tried it cold as the recipe suggests, and it was yummy too.  Definitely satisfies my chocolate craving.

Ingredients:

1 can coconut milk

3 tbsp unsweetened cocoa powder (I used dark cocoa powder)

3 egg yolks

1/2 cup xylitol, powdered in a coffee grinder or blender (I didn’t do this.)

1/4 tsp salt

1 tbsp arrowroot powder (I couldn’t find this without driving to a health food store.  If you’re not gluten intolerant, 2 tbsp of flour = 1 tbsp arrowroot powder.)

Process:

Pour coconut milk into a bowl and stir with a whisk to combine.

In a separate bowl, whisk the egg yolks until smooth.  While whisking, pour 1/3 of the coconut milk into the eggs.  Add the unsweetened cocoa and continue to use the whisk until it’s all smooth.

Get out a med. saucepan and set over med-high heat, pour the remaining coconut milk into the saucepan, along with the xylitol, salt and arrowroot powder.  Whisk to combine.  Cook, stirring constantly, until the mixture is hot and just beginning to thicken.

Very slowly, while whisking, pour the hot coconut milk mixture into the egg/cocoa mixture.

Once the two are combined, pour the entire mixture back into the saucepan and turn the heat to medium.  Continue to stir for about 3-4 minutes more until the mixture becomes thick like pudding.

Pour into individual ramekins or whatever you have around that can easily go into your fridge.

It will take 2 hours to completely chill and set.