Chocolate-Coconut Pudding

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2 tbsp. granulated sugar
• 2 tbsp. cornstarch
• 2 1/4 cups fat-free milk
• 1/2 tsp. coconut extract
• 4 tsp. unsweetened shredded coconut, toasted

Makes 4 Servings

1. Whisk together the cocoa, granulated sugar and cornstarch in a heavy medium saucepan; slowly whisk in the milk and set over medium-high heat. Cook, stirring constantly, until the pudding comes to a boil. Reduce the heat to medium and cook until thickened, about 5 minutes. Remove the saucepan from the heat and stir in the coconut extract. Divide the pudding evenly among 4 dessert dishes; let cool 5 minutes.
2. Sprinkle 1 teaspoon of the coconut over each pudding. Serve immediately or refrigerate, covered, up to 1 day.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent home made dessert. This is like eating an elegant Mounds bar out of a dish. This pudding is rich and flavorful yet very simple to make. If you feel like a nut, add some toasted chopped almond with the shredded coconut and top it on the pudding for an Almond Joy flare. This pudding is creamy and delicious it will be a favorite in your kitchen among family and friends.