Mayan Spiced Chocolate Pudding

We've provided instructions for having this pudding ready to eat in 30 minutes, but you could also just cover and chill.

13 1/2 ounces light coconut milk
1/4 cup cornstarch
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon chili powder, plus more for garnish
1/8 teaspoon salt
3 ounces dark chocolate, chopped
1 teaspoon vanilla extract

Whisk together 1/4 cup coconut milk and cornstarch in a small bowl.  Set aside.
Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in a saucepan, and bring to a simmer over medium heat.  Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry.
Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking it constantly.  Remove from heat, and whisk in chocolate and vanilla.
Transfer to a metal bowl, and set in larger bowl filled with ice and water.  whisk occasionally to cool.  Serve sprinkled with a pinch of chili powder.





Serves 4

* Vegetarian Time April 2009