Diana's Desserts - www.dianasdesserts.com
Mexican Cinnamon Chocolate Pudding
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 cans (12-oz. cans) evaporated milk, (3 cups)
6 oz. semi-sweet chocolate chips (1 cup)
2 egg yolks, lightly beaten
1/2 cup flaked coconut, toasted (optional)
Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk. Stir in chocolate chips and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.
Pour the chocolate mixture into dessert cups. Chill for at least 1 hour. If desired, sprinkle with toasted flaked coconut and top with whipped cream and ground cinnamon.
Makes 8 servings.
Source: Ortega Foods
Date: April 24, 2003