Yesterday, I was reading about a friend's experience eating in Bobby Flay's restaurant in New York - and she ended with chocolate cream pie. Since then, I haven't been able to get that out of my mind, so I checked around for recipes and found what looked like a stunning recipe at Heidi's on 101 Cookbooks - and it was for a coconut and deep chocolate pudding, even better than just chocolate cream! A few things I didn't have, so I substituted, and her preferred spice was curry ( yes!) while mine was cardomom and chile. You can see her recipe here.
If you've only made instant pudding using a boxed mix, you're in for an eyeopener. This pudding was chocolatey with a definite coconut flavor, thanks to coconut milk ( the unsweetened kind) pureed with coconut flakes, not overwhelming as extract might be. I also used some cream of coconut, which was sweetened ( the kind you use in drinks) and added a little more subtle coconut flavor. I whipped up a little cream, again with the cream of coconut, and finished with a sprinkling of coconut flakes. I spooned it up, still warm, and have to say it's the best chocolate pudding ever. The coconut isn't overwhelming, and the chocolate is ....well, pretty over the top amazing.
Makes about 4 servings, or 2 for a really greedy person, like me
1 14 oz can of unsweetened coconut milk ( I used KaMe), divided
1/2 cup coconut flakes ( I used Baker's)
2 T. coconut cream ( I used Coco Lopez)
1 T. cornstarch
1 t. ground cardomom
pinch of ground cayenne pepper
pinch of salt
3 T. unsweetened cocoa powder
1 3.5 oz bar bittersweet chocolate (I used Ghirardelli 60% cacao),chopped
1 t. vanilla
coconut flakes for garnish
Shake or stir the can of coconut milk well. Measure out 1 1/4 cups of the milk and place in a blender. Add the coconut flakes and puree, then pour into a heavy saucepan, along with 1 T. coconut cream and the salt. Bring to just a simmer and remove.
While the milk is heating, mix the remaining coconut milk, the cornstarch, the cocoa powder, and the spices with a whisk until fully incorporated.
Put the warm coconut milk mixture back on the burner on low, and drizzle a little of it into the slurry of cocoa powder, cornstarch, etc. Mix, then whisk into the warm coconut milk mixture.
Whisk until the pudding begins to thicken, then take off heat. Whisk in the chocolate bar that's been chopped, and the vanilla, and keep whisking until melted in well. Stir until smooth, then ladle into serving dishes.
Before placing in fridge, pat a little square of plastic wrap on top of each pudding, to prevent a skin forming. ( It comes off easily when cooled)
The Coconut Whipped cream:
In mixer bowl using a whisk attachment whip:
1/2 cup heavy or whipping cream
1 T. coconut cream
Whip until semi-firm peaks form, then scoop onto the pudding, or pipe from a pastry bag. Sprinkle with a few flakes of coconut and enjoy!
Looking for an Easter dessert? You might look at: