Chocolate Coconut Pudding
Ingredients
• 6 ounces 70% bittersweet chocolate
• 2 large eggs
• 10 drops vanilla cream or plain liquid stevia extract
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 cup (8 ounces) coconut milk
Instructions
- Chop chocolate into small pieces. Using a long serrated bread knife or a heavy chef’s knife makes it easy. Place chopped chocolate into the bowl of a food processor. Process until very fine. Add the eggs, stevia, vanilla, and salt. Process for a few more seconds.
- In a small pan over medium heat, bring the coconut milk to a boil. When it boils, remove from the heat.
- Start the food processor, and slowly pour the hot milk through the feed tube. Process pudding until smooth.
- Pour the hot liquid chocolate equally into six 2-ounce ramekins, dishes, or cups. Refrigerate until chilled and set, about 2 hours.
This recipe and more can be found in The Daniel Plan Cookbook.