Ulu Chocolate Pudding

Recipe makes 8 to 10 portions

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Ingredients + Cooking

1 lb. + 12 oz. (about 3 cups) Ulu that is Goopy Soft (Very Ripe)

OR Ripe Ulu steamed for 10 minutes to soften fully

**2 oz. Kona Dark Chocolate, 75% cocoa is ideal

15 oz (1 ½ cup) Coconut Milk

1 Tb. Vanilla Extract OR 1.5 tsp. Vanilla Paste

2 tsp. Ground Cinnamon

1 tsp. Ground Cardamom

1 tsp. Sea Salt, finely ground

2 Tb Grand Marnier (optional)

¼ cup or more Fresh Squeezed Orange Juice, plus more as needed to thin the mixture

**To Substitute for the Bar Chocolate (skip the 2 oz. Kona Dark Chocolate) use:

¼ cup + 2 Tb. Cocoa Powder

¼ cup Honey OR Maples Syrup

Place the ulu in the bowl of a food processor, puree to a very smooth texture. 

Chop the chocolate and place in a heatproof bowl.

In a small saucepot mix together the coconut milk, cinnamon, cardamom and salt.  Bring the mixture to a bare simmer, then immediately pour the hot mixture over the chocolate in the bowl.  Allow the chocolate and coconut milk to sit for about 2 minutes to evenly melt the chocolate.  Whisk the mixture to a smooth consistency. 

With the motor of the food processor running, slowly pour the chocolate coconut milk mixture through the feed tube into the processor bowl.  Stop the motor, scrape down the sides and bottom of the chocolate mixture as some of the ulu will get stuck on the bottom and under the blade.  Run the processor for a few seconds longer to create a very smooth texture.  Transfer the pudding to individual serving bowls, or just one large serving bowl if you prefer, and chill for at least an hour to firm the texture.  This pudding can be kept refrigerated

for up to 5 days. 

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