1 L coconut milk (I use Aroy-D)

4 ounces unsweetened chocolate

1/2 cup xylitol or erythritol

1/4 tsp stevia

1-2 droppers full of the flavour of stevia of your choice – I used hazelnut

pinch salt

4 eggs

Heat the coconut milk and chocolate in the microwave until the coconut milk is hot and you can stir the chocolate to melt it. Add the xylitol and stevia and blend with a stick blender until smooth. Add the eggs one at a time, blending with the stick blender after each addition. Return the mixture to the microwave and cook for 1 minute at a time, blending the mixture between each minute of cook time, until the mixture starts to thicken. (It will thicken more in the fridge.) There were some solid bits around the edge that suggested the egg was cooking, but the pudding still tasted perfectly smooth. I probably microwaved it for a total of 4 minutes with the eggs. Refrigerate and serve cold.

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