Chocolate Coconut Pudding--Microwave

[Guest guest]

I was experimenting with some ingredients in my kitchen, and I developed

this yummy concoction! It tasted better than regular pudding. It is corn,

milk, gluten, and egg free, and could be made chocolate free and soy free

(leave out or use different butter substitute).

Chocolate Coconut Pudding--Microwave

1 can coconut milk (I used Thai Kitchen) + enough water to equal 2 c.

liquid

6 T. tapioca flour

1/3 c. sugar

3 heaping T. semisweet chocolate chips

2 t. vanilla (mine was glycerin--vs. alcohol--based)

1 T. butter substitute (I used Smart Balance--is designated lactose-free

and OU Parve, non-hydrogenated, no trans fats, no gelatin, no starch or

gums; does contain soy if that is a problem, and I didn't check the

source of the natural flavor, because that is not a huge issue here, and

it didn't have added starches and was designated OU Parve).

Combine sugar and tapioca flour. Add coconut milk and water. Whisk

together. Add chocolate chips. Microwave on high for four minutes,

stirring after every minute HARD (I recommend using a hand electric mixer

if you have one; I almost broke my whisk--also, if you don't like it this

thick, use less flour). It will look thick early on, but if you don't

cook it long enough, the flour in it will cause it to taste raw. After

cooking, add vanilla and butter substitute. Mix well, pour into dishes,

and refrigerate.