I can remember it like it was yesterday..
Sitting on the floor, huddled up with girlfriends in front of the fireplace on a cold Winter's night.
Home made chocolate pudding.. the one that you made with the recipe from the the Hershey's Cocoa can. I don't think pudding ever tasted so good! For some reason, it's that particular event that is re-played in my mind time and time again when I make pudding for my kids.
It's been a breezy few days here on the West Coast.. a moderate in temperature Spring day. Comfort and warmth was on the menu! (we like our pudding still a little warm) :)
I have been wanting to try making the pudding dairy free, but i'll be honest with you.. I can't imagine pudding without the luxury of the richness of egg yolks, so as of now.. it's only milk free. I did see some dairy free and vegan recipes out there, and I'm sure I'll try them someday.. but today it's with yokes!
Chocolate Pudding | Made with Coconut Milk
Recipe adapted from Tyler Florence
2 cups whole fat coconut milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
While I was taking photos, I asked my Bella if she would go into the garden and choose some flowers to style with the pudding shoot. This was her choice.. perfect!! :)
Have a favored day!!