Coconut Chocolate Pudding Cups
pure vanilla extract
Heat the 2 cups coconut milk in a saucepan with the salt, Cholaca, and sugar
Meanwhile, whisk the cornstarch and 1/2 cup coconut milk in a small bowl until dissolved.
When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla.
Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.
When pudding is ready, scoop into cones. Add raspberries and coconut flakes for garnish. Enjoy!