Plain ol’ chocolate pudding just doesn’t hit the spot like this tropical version.  The coconut nut milk adds a very bright flavor to the chocolate and the almond flavor makes this dessert a bit more “upscale” so you can serve it with pride to your guests.  I like to sprinkle a little shredded coconut on top with just a few slivered almonds to dress it up for company.  You can add a dollop of whipped cream just before I serve it, too.

1 can light unsweetened coconut milk
2 1/2 cups skim milk
1 teaspoon almond extract
2 packages instant chocolate fudge pudding mix
optional toppings: shredded coconut, slivered almonds, whipped cream

Combine coconut milk, skim milk, and almond extract and pudding mix in a bowl.  Beat with a wire whisk until thick and smooth.  Put in individual dessert cups and refrigerate.  Serve with additional toppings if you wish.

This entry was posted on Monday, May 25th, 2009 at 7:00 am and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.