Chocolate and coconut, what a great combination!
Serving Size: 4
- 400 ml. coconut cream
- 1 cap full vanilla flavor
- 2 handfuls coconut
- 1 tsp. granulated sugar
- 2 tbs. powdered sugar
- 2 tsp. corn starch
- 100 grams pure chocolate (optionally handful chocolate chips)
Empty the can of coconut cream into a saucepan.
Add the corn starch and mix well to make sure all the lumps are gone.
Add both the sugars and cook slowly until it begins to thicken.
Add the coconut and pour into individual serving blows.
Place in the refrigerator to cool and become more solid.
If you can get chocolate chips:
Place the chocolate chips on top of the pudding as you wish, later or before you put the pudding in the refrigerator. Zap the puddings in the microwave for a short time to melt the chocolate spots. Then into the refrigerator to chill until eaten.
If you can not get chocolate chips:
Break the chocolate bar into smaller pieces.
Using a bain-marie (also called a double boiler), melt the chocolate.
I used an eye dropper to dot the chocolate spots around on top, but any small tip point that is safe for edibles will work.