This chocolate coconut pudding recipe has a great texture and a rich chocolate flavor. Wonderful with fresh whipped cream.
In a medium sized pot whisk together sugar, cocoa powder, cornstarch, salt and milk on medium high heat. Whisking the whole time bring to a light simmer. Continuing whisking until it thickens and is smooth. Remove from heat and stir in vanilla and coconut. Pour into a heat resistant bowl or into individual serving dishes. Let cool, then refrigerate until ready to serve.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Put a couple of spoonfuls of whipped cream on top of chocolate pudding and serve.