Mayan Spiced Chocolate Pudding
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:56pm

Ingredients




1 can (13.5 oz) light coconut milk, divided
1/4 cup cornstarch
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 chili powder, plus more for garnish
1/8 teaspoon salt
1 bar (3 oz) dark chocolate
1 teaspoon vanilla extract

Preparation

1 Whisk together 1/4 cup coconut milk and cornstarch in a small bowl. Set aside. 2 Combine remaining coconut milk, sugar, cinnamon, chili powder and salt in saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry. 3 Whisk slurry into hot mixture and cook 3 minutes or until thickened, whisking constantly. Remove from heat and whisk in chocolate and vanilla. 4 Transfer to metal bowl and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with a pinch of chili powder.

About


From the April 2009 issue of "Vegetarian Times."