Recipe

Chocolate-Coconut Pudding

Accompanying update: Compulsion-Free Chocolate

Serves 3

1 can unsweetened coconut milk
¼ cup cocoa powder
2 tablespoons honey, maple syrup or sugar
1 tablespoon instant coffee or a coffee alternative such as Pero or Cafix (optional)
1 tablespoon tapioca powder
¼ teaspoon agar powder
1 tablespoon vanilla
2 tablespoons unsweetened shredded coconut, toasted
Freshly grated nutmeg

Place coconut milk, cocoa, honey, tapioca, agar and coffee (optional) in a small saucepan and, while stirring continuously, bring to a simmer. Simmer for one minute or until the mixture thickens.  Remove from heat. Stir in vanilla and pour into individual serving dishes. Garnish with shredded coconut and grated nutmeg. Serve warm or at room temperature.

May you be well nourished,

Rebecca Wood