Tasha'S Chocolate Coconut Pudding

• 3 T arrowroot powder (or kudzu root starch dissolved in 6 T water)
• 1/4 cup maple syrup or (coconut) sugar (DO NOT use pancake syrup)
• 1/4 tsp sea salt
• 2 & 1/2 cups (20 oz.) light coconut milk (one 14 oz. can + 6 oz water)
• a little less than 3/4 cup semi-sweet chocolate chunks (or chips)
• 1 T (virgin) coconut oil
• 2 tsp pure vanilla extract

1. Combine starch, sugar, and salt in medium sauce pan on medium heat. It is best to completely dissolve the arrowroot in a bit of cold water before combining with the sugar and salt. However if I use maple syrup instead of a granulated sugar, I blend the arrowroot directly with the syrup before turning on the heat and it turns out fine. I have not tried this with the kudzu starch. You can use cornstarch instead of arrowroot or kudzu if you prefer.
2. Pour in approximately 1/2 cup of the coconut milk and whisk until smooth. I add the 6 ounces of water to the canned milk to "soften" the pudding making it perfectly creamy and cuts down a bit of the calories.
3. Whisk in the remaining milk and bring the mixture to a boil. You don't have to constantly stir but you don't want to walk away or you will end up with a globby mess.
4. Lower the heat and whisk until the mixture has thickened. This only takes a few minutes. You will know you're getting there when the pudding coats a spoon.
5. Remove from the heat and add chocolate chunks, coconut oil, and vanilla extract. Whisk until smooth.
6. Pour into eight 4-ounce glass jars and let the pudding cool before refrigerating.
7. Refrigerate for at least 6 hours or overnight is better especially if you use arrowroot starch or the pudding will have more of a jello texture.
8. For added decadence, feel free to top it with homemade whipped cream.

arrowroot powder, maple syrup, salt, light coconut milk, semisweet chocolate, t, vanilla

Taken from www.yummly.com/recipe/Tasha_s-Chocolate-Coconut-Pudding-1859835 (may not work)