Coconut Chocolate Pudding

• 1 can Coconut Milk, 14 Oz
• 3 Tablespoons Maple Syrup
• 1 dash Salt
• 1/4 cups Cornstarch
• 3 Tablespoons Cocoa Powder
• 1/2 cups Semi-Sweet Chocolate Chips
• 1 teaspoon Vanilla Extract

1. Shake the can of coconut milk vigorously for a few seconds before opening. In a heavy saucepan, bring 1 1/4 cups of the coconut milk, maple syrup, and the salt to a simmer over low heat.
2. While that is heating, in a separate bowl whisk together the remaining coconut milk, corn starch, and cocoa powder. It will look like a smooth chocolate frosting.
3. When the coconut milk and maple syrup mixture has started simmering, turn the heat down to low. Slowly add in the chocolate mixture while vigorously whisking it the whole time. Keep whisking until the pudding thickens up a bit, about a minute.
4. Remove the saucepan from the heat and continue whisking while it is cooling for about a minute. Whisk in the chocolate chips and vanilla and keep stirring until the pudding is smooth. Transfer to a bowl or bowls and place in the refrigerator to chill thoroughly. To prevent a skin from forming, press plastic up against the surface of the pudding.

coconut milk, maple syrup, salt, ubc, cocoa, semisweet chocolate chips, vanilla

Taken from tastykitchen.com/recipes/desserts/coconut-chocolate-pudding-2/ (may not work)