Parve, Kosher for Passover and delicious!
- 6 ServingsServings
- 2 cup dried unsweetened coconut
- 2 cup boiling water
- 1/4 cup potato starch
- 1/2 cup sugar
- 1/2 teaspoon instant coffee
- 1/4 teaspoon salt
- 1 cup water
- 6 ounce good quality semisweet chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
Place the coconut in the blender and pour the boiling water over it.
Cover and let stand for 5 minutes. Turn blender on to high speed and
blend for 2 full minutes. Stop the blender, scrape down the sides and
scrape the coconut out of the lid. Blend again for another minute.
Place a strainer over a medium bowl and line it with cheese cloth.
Scrape the coconut mixture into the cheesecloth and press down hard
with a spatula or spoon to extract the liquid. Gather the cheesecloth
into a bundle and squeeze as hard as possible to get out all of the
liquid. (If the coconut is too hot to handle at this point let it sit
a few minutes before squeezing it). Measure the coconut milk in the
bowl and add enough water to make 2 cups. The absolute most it should
need is a ¼ cup. If there is less than 1 ¾ cups of coconut milk
squeeze the coconut more to extract the remaining water. Place in a
small sauce pan.
Combine the potato starch, sugar and espresso powder in a medium bowl.
Whisk in the water, continuing to whisk until smooth. Set aside. Heat
the coconut milk in a small saucepan over medium heat and bring to a
simmer. Stir in the potato starch mixture. Cook, stirring constantly,
until the mixture comes back to a simmer and thickens. Reduce the heat
to low and stir in the chocolate. Stir until the chocolate is melted
and remove from the heat. Stir in the vanilla.
Strain pudding through a fine-mesh strainer into a serving bowl or
into a large measuring cup with a spout and pour into individual
serving dishes. Cover pudding with plastic wrap. If you do not want
pudding skin make sure the plastic is completely touching the surface
of the pudding. To make pudding skin, simply pull plastic wrap over
the top of the serving dish before refrigerating. Refrigerate for at
least 30 minutes and up to 3 days.