Dairy Free Chocolate Pudding
4 egg yolks
1 TBS corn starch
1 (14 oz) can of coconut milk
1/2 C chocolate chips (I used milk chocolate, because I prefer them over the dark chocolate)
1 tsp vanilla
In a bowl, whisk the yolks and corn starch together until smooth and set aside.
In a small sauce pan, heat the milk and chocolate until the chocolate is completely disolved and bring mixture to a boil. Once boiling, remove from the heat and allow to cool briefly. Remove about a 1/2 cup of the hot milk and whisk into the egg mixture slowly to temper the eggs. Once eggs are tempered, whisk the egg mixture slowly back into the milk in the pan. Return the saucepan to the heat and simmer for 5 minutes, do not boil. I whisked the entire 5 minutes, although I doubt that is needed... I was paranoid about burning. Remove from the heat and cool... Be sure to whisk the pudding regularly to avoid forming a skin on the top. Once the pudding is slightly warm, stir in the vanilla extract, transfer to a bowl and chill.