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January 27, 2021 Martin Mederos

Coconut Milk and Chocolate Pudding

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Coconut Milk and Chocolate Pudding
Instructions
  1. In a medium saucepan over medium heat, combine Iberia organic coconut milk and iberia turbinado sugar. Bring to a simmer, stirring occasionally.
  2. In a medium bowl, whisk egg yolks until smooth. Slowly add 1/2 cup of coconut milk mixture into the egg yolks, whisking continuously.
  3. Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium-low and sprinkle with xanthan gum, whisking continuously.
  4. Stir in cocoa powder and cook until mixture thickens about 3 to 4 minutes.
  5. Remove from heat and stir in the butter and Iberia vanilla extract until smooth.
  6. Divide between dessert cups and refrigerate until set, 2 to 3 hours.
  7. Garnish with sweetened condensed coconut milk and whipped cream.

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