Chocolate And Coconut Orzo Pudding Recipes

ORZO PUDDING

Steps:

• Heat orzo and milk in a medium saucepan over medium-high heat, stirring constantly.
• Once simmering, reduce heat to medium-low and stir occasionally for 15 minutes, or until orzo is cooked.
• In a bowl, whisk the egg yolk, egg, sugar and salt.
• Slowly whisk the egg mixture into the orzo mixture and heat over medium-low stirring constantly until the mixture starts to thicken.
• Remove from heat and stir in vanilla extract and cinnamon.
• Can be served warm or chilled.

WHITE CHOCOLATE ORZO PUDDING

Steps:

• Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
• Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

VANILLA OR CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
• Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

NO-COOK CHOCOLATE COCONUT BUDINO

Steps:

• In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.