Coconut Chocolate Pudding

Recipe adapted from Vanilla and Lace

The original recipe calls for arrowroot powder. I'm not entirely sure what that is, but I'll let you know when I find out. In the meantime, corn starch worked just fine.

1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons pure maple syrup
dash of salt
1/4 cup cornstarch
3 tablespoons cocoa powder
1/2 cup semi-sweet chocolate chips
1 teaspoons vanilla extract

Shake the can of coconut milk vigorously for a few seconds before opening. In a heavy saucepan bring 1 1/4 cups of the coconut milk, maple syrup, and the salt to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, corn starch, and cocoa powder. It will look like a smooth chocolate frosting.

When the coconut milk and maple syrup mixture has started simmering turn the heat down to low. Slowly add in the chocolate mixture while vigorously whisking it the whole time. Keep whisking until the pudding  thickens up a bit, about a minute.

Remove the saucepan from the heat and continue whisking while it is cooling for about a minute. Whisk in the chocolate chips and vanilla and keep stirring until the pudding is smooth. Transfer to a bowl  or bowls and place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding.