*five ingredient recipe* coconut chocolate pudding...

photo here

You know, I'm no Rachel Ray, but I might as well be. This is a proud moment. I've narrowed down my research time to less than an hour on this bad boy right here. And its a pretty scrumptious adaptation if you ask me. But what could make this recipe even more exciting...even more appealing...even more of a "no way!" moment? Um, the fact that its only five freakin ingredients that's what! Yep, you heard right. One second...I think that's Food Network calling...

Okay back. I told them to have their people call my people. I'm busy eating my deelish pudding; about to watch Kid In A Candy Store (yes, on the FN channel no less) and cannot be disturbed. But enough about me, let's talk about this pudding! Its a rich, decadent, ooey gooey chocolate coconut pudding and you have to try it. Why? Because I bet you already have everything to make it! Can you imagine...just suddenly getting the urge for a midnight snack and BAM! Its right there in a spoon on its way to your mouth in less than 15 minutes? Um yeah, that's called power my friends. Whatever President Obama has, well, that's nothing compared to this. Thank me later.

PS- Ya know, I'd love to hear your comments as to whether I should make this a weekly thing. Five ingredient recipes rock! After all, this is my second time.

Coconut Chocolate Pudding

1 14-ounce can of coconut milk (cold, refrigerated)
1 packet instant vanilla pudding mix (I used 3.8oz Dr. Oetker organics)
3 tablespoons cocoa powder, sifted
1 1oz baking square semi-sweet chocolate, chopped or 1 oz chocolate chips
maple syrup or rum/coconut extract, optional flavoring

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan, empty contents of instant pudding. Gradually stir in 2/3 of the coconut milk and cook over medium heat, stirring constantly until it thickens and boils (bubbles break surface).

While that is heating, in a separate bowl whisk together the remaining coconut milk and cocoa powder. Pour into saucepan.

When bubbles first appear and break surface of pudding mixture, continue to stir for another minute. Remove from heat. Now whisk in the chocolate. Keep stirring until the pudding is smooth. Transfer to a bowl and place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding.

Serve once set.

Resources used for this recipe adaptation found here, here, and here. Oh, and just for good measure, check out what you could have made with coco milk here!

*UPDATE*
I am not a huge, huge fan of bittersweet dark chocolate flavor, so next time I will update this recipe with about 1/4 cup sugar. Also, I can see why some recipes I came across while researching said to optionally add the coconut extract, the coconut flavor is not profound by any means, just enough of a delicious hint. So I'll add that next time too, along with actual toasted coconut. Ok, off to eat some more with a little whip cream topping...ohh or maybe the confiture de lait I made yesterday (which I happened to drizzle over some cupcakes earlier after lunch...I'm so indulgent)!