BLACK SATIN PUDDING
Coconut, chocolate mint. Literally melts on your tongue! You won’t want the sensation to end!
Makes 6 servings
15 oz. can Cream of Coconut by Goya
1/4 c. Hershey’s Syrup (is gluten-free)
1/4 c. unsweetened dark cocoa powder
1/2 c. Rich’s non-dairy creamer, full strength (www.richwhip.com)
1/2 t. dried mint leaves, crushed through a fine wire mesh strainer using your fingers to push it against the bottom of strainer to produce a fine crush
3 T. cornstarch mixed in cup with 1/4 c. water till dissolved
In medium saucepan over medium heat place cream of coconut, Hershey’s Syrup and Rich’s non-dairy creamer. Stir well with wire whisk till blended.
Add crushed mint, stir to incorporate. Bring to soft boil.
Pour cornstarch liquid into softly boiling sauce, while stirring continuously till thickened. Cook at slow/soft boil for 5 minutes, stirring often.
Immediately ladle into 6 dessert cups (small custard cups work well). Refrigerate till cold. Serve at any time.
Notes: You may make this for a dessert to end a meal, but if you’re not serving company you’ll eat it at any time, wondering why you didn’t double the recipe. Black Satin Pudding for breakfast? YES, that too.
Be sure to pour into dessert cups immediately before a film forms on top, which with this dessert occurs rapidly.
No added sugar is required since the coconut cream and chocolate syrup are already sweetened.
Dried mint imparts a more mellow and subtle mint flavor than the liquid mint flavoring usually used in desserts. Just be sure to push it through the small wire mesh strainer till fine, which also separates the twigs from the leaves.
Serve plain or top with a little soy whipped cream. If desired garnish with a fresh sprig of mint.
Use dark cocoa powder for the ‘black satin’ look.
CHEF DAVIES-TIGHT™ 