Minty Chocolate Beet Pudding

Serves 6

1c coconut milk, full fat

4 sprigs fresh mint

½c beet juice**

2c chocolate chips, bittersweet

2t cornstarch

3t water

1/4c sugar

1/4t salt

1t vanilla extract

 

1. Heat coconut milk, on med, to simmering

2. Remove from heat, add mint, cover & seep 30 mins

3. Combine cornstarch & water in bowl, stir to mix

4. Strain coconut milk, discard mint leaves

5. Reheat coconut milk, med heat

6. Add cornstarch mixture, stir until thickened, 2+ mins

7. Stir in beet juice, vanilla, chocolate; mix until smooth

8. Pour into 4oz ramekins

9. Serve warm or cold

**Note: beet juice at Whole Foods, or other specialty

Written By Denise Simmons, Corporate Executive Chef

December 1, 2017

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