Mexican Chocolate Chili Pudding with Toasted Coconut

Directions

1. Step 1

   In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch until no lumps remain.

2. Step 2

   Gradually whisk in milk until smooth. Place saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to stir for 1 minute.

3. Step 3

   Remove from heat. Stir in semi-sweet chocolate chips until melted and smooth. Then, stir in vanilla extract, ground cinnamon, chili powder, and cayenne pepper.

4. Step 4

   Divide the pudding evenly among 4 serving dishes or ramekins. Cover each with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.

5. Step 5

   While pudding chills, toast shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden brown and fragrant. Watch carefully to prevent burning. Let cool.

6. Step 6

   Before serving, top each chilled pudding with toasted coconut flakes.