Homemade Coconut Milk Chocolate Pudding {Dairy-Free}

Coconut Milk Chocolate Pudding

Ingredients:

14 oz can coconut milk, divided (I used Thai Kitchen brand.)
1/4 c. cane sugar
dash of salt
6 Tbl. cocoa powder
1/4 c. cornstarch
1/2 c. semi-sweet chocolate chips (I used the dairy-free ones from Enjoy Life.)
1 tsp. pure vanilla

Directions:

1. Shake the can of coconut milk before opening it.
2. In a saucepan, combine 2/3 of the can of coconut milk, sugar, and salt.
3. Turn the heat to medium, and bring the mixture to a light boil.
4. While that’s heating, whisk together the rest of the coconut milk, cocoa powder, and cornstarch.
5. Once the mixture in the saucepan is lightly boiling, turn the burner down to low.
6. Add the chocolate mixture to the pan a little at a time. Whisk to combine it and prevent lumps.
7. Constantly whisk the mixture for about 1 minute until it thickens.
8. Remove from heat.
9. Add chocolate chips & vanilla.
10. Whisk for another minute until the chips are melted and everything is smooth.
11. Pour into a bowl or serving dishes/glasses.
12. Eat warm or place in the refrigerator for 3 hours or until chilled.

We sprinkled more mini chips on top before we ate it.