Vegetarian Times, April 2009
Serves 4| Vegan | 30 minutes or fewer | gluten free
1 13.5-oz. can light coconut milk, divided
¼ cup cornstarch
¼ cup sugar
½ tsp. ground cinnamon
¼ tsp chili powder, plus more for garnish
⅛ tsp. salt
1 3-oz. vegan dark chocolate, chopped
1 tsp. vanilla extract
1.Whisk together ¼ cup coconut milk and cornstarch in small bowl. Set aside.
2.Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in saucepan, and bring to a simmer over medium heat. Whisk ¼ cup hot mixture into cornstarch mixture to form slurry.
3.Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking constantly. Remove from heat, and whisk in chocolate and vanilla.
4.Transfer to metal bowl, and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with pinch of chili powder.
Per ½-cup serving: 285 calories, 3 g protein, 18 g total fat (11 g sat. fat), 26 carbohydrates, 0 mg cholesterol, 95 mg sodium, 2 g fiber, 16 g sugars