CHOCOLATE-COCONUT PUDDINGS
Steps:
- Make the puddings: Sift the sugar, cornstarch, cocoa powder and salt through a fine-mesh sieve into a medium saucepan. Add the coconut milk and whisk occasionally over high heat until the mixture comes to a bubble and thickens, about 5 minutes.
- Pour the mixture through the sieve set over a medium heatproof bowl to remove any lumps. While the pudding mixture is still hot, add the chocolate and whisk until smooth. Divide the pudding mixture among four 1-cup ramekins or serving dishes. Refrigerate for at least 4 hours, preferably overnight.
- Make the topping: Combine the cereal, coconut and sugar in a large nonstick skillet over high heat. Cook, stirring, until the coconut is toasted and fragrant, about 2 minutes. Transfer to a small bowl. Add the salt, toss to combine and let cool slightly.
- To serve, cut each passion fruit in half and scoop the flesh onto the puddings. Garnish each pudding with a hearty spoonful of the cereal-coconut topping and serve.
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