Ingredients:

• 2 1/2 cups non-dairy milk (soy or rice)
• 1 1/2 cups coconut milk (should be the amount from 1 can)
• 1/2-2/3 cup Sucanat or organic sugar
• 1/4 tsp. sea salt
• 2/3 cup Dutch-processed cocoa powder (this is the rich dark stuff - I get it from my local bulk foods store)
• 4 tbsp. (which is 1/4 cup) non-GMO cornstarch (I use this one)
• 1/4 - 1/2 tsp. chipotle pepper powder (depending on your heat tolerance and the strength of the powder)

Directions:

In a 2 quart sauce pan over medium heat(or even medium-high, depending on your stove), warm 1 1/2 cups of milk along with the coconut milk, sugar and salt.
Pour the remaining 1 cup of milk into a bowl (or I used my Pyrex 2-cup measure), and sift in the cocoa powder and cornstarch. Whisk together until a pretty uniform mixture is achieved. Pour this mixture into the saucepan in a slow, steady stream, whisking all the while (the whisking doesn't need to be vigorous). Now stir in the chipotle (you can add the smaller amount and then try it after 10 minutes to see if you want more heat - try not to be a wuss though).

Now here's the part where pudding becomes labour-intensive. Pudding is simple, yes, but if you abandon it, it could ruin everything. You'll want to be whisking pretty constantly for the next 15-20 minutes (or more - I'm sorry, I didn't time it) to avoid clumping and to keep the bottom from burning. If there's no one around to make conversation with (your valentine, perhaps?!), maybe you'll want to get something to read - you can hold the book in one hand and still stir with the other.
Once a noticeable thickening has occurred (don't worry it'll still thicken up more in the fridge), transfer to custard cups, heart-shaped ramekins, or simply a glass or ceramic bowl (not plastic please - never mix heat with plastic), cover, and put in the fridge to cool for at least 2 hours. Alternately though, you could just allow it to cool at room temperature if you're a warm pudding kind of person.

Serves 4-6... it depends on what you consider a serving.

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