INGREDIENTS

• 1 cup organic heavy cream
• 1 cup organic coconut milk
• 1 organic egg
• 1 tablespoon organic vanilla extract
• ¼ cup organic brown sugar,
• 1 tablespoon organic unsulphured blackstrap molasses
• 2½ tablespoons organic unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1 generous pinch of celtic sea salt
• 2⅓ tablespoons organic unsalted butter

DIRECTIONS

In a medium saucepan, whisk together the cream, the coconut milk, the egg and the vanilla.

In a medium to large bowl, whisk the sugar with the cocoa, cornstarch and salt.

Slowly add the dry ingredients to the wet ingredients in the saucepan and bring to a boil over medium heat, whisking constantly. When the mixture begins to boil then turn the heat off and stir in the butter until it is melted.

To cool the pudding, pour it into a bowl large enough to hold all of the pudding or several single serving small bowls and leave out for 30 minutes. If you want it chilled then refrigerate it for another 45 minutes.