How to make
Melt the coconut milk in a water bath to liquefy it if it was cold.
Put it on the stove over medium heat with the sugar, but separate a small part of it and beat it with the yolks, cocoa and starch.
Pour in the remaining coconut milk and boil the cream for 10-12 minutes or until it thickens.
The heat should be low to moderate and you should stir at all times with a wire whisk.
The cream should remain slightly liquid, it will set completely when it cools.
Pour it into glass cups and as soon as the chocolate pudding cools, put it in the fridge.
Before serving it, pour the chocolate pudding with melted with a little water dark chocolate and garnish it with fresh seasonal fruit.
Easy and tasty lactose and gluten-free chocolate pudding.
