Coconut Chocolate Pudding

1 14 ounce can of coconut milk (lite is fine), divided
2 Tbsp. pure maple syrup
scant 1/4 tsp. salt
1/4 cup arrowroot powder, sifted (cornstarch can be used but arrowroot is best)
3 Tbsp. cocoa powder, sifted
1 -3.5 oz bar semi-sweet chocolate, chopped (or 3.5 oz choc chips) 
1 tsp. vanilla

Shake the can of coconut milk vigorously for a few seconds.  In a heavy saucepan bring 1 1/4 cups of the coconut milk, maple syrup, and the salt just to a simmer over low heat.  

While that is heating, in a separate bowl, whisk together the remaining coconut milk, arrowroot powder and cocoa powder.  It should look like a chocolate frosting.

When the coconut milk and maple syrup mixture have started simmering take about 1/4 cup of it and whisk it little by little in to the arrowroot mix creating a slurry.  Turn down the heat to the very lowest setting.  Now drizzle the slurry back into the simmering pan of coconut milk whisking vigorously all the while.  Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about 1 minute.

Remove the saucepan from the heat, continue whisking while it is cooling for about a minute.  Now whisk in the chocolate pieces and vanilla.  Keep stirring until the pudding is smooth.  Transfer to a bowl and place in the fridge to chill thoroughly.  To prevent a skin from forming press plastic wrap against the surface of the pudding.

Recipe by Katie