Chocolate Pudding with Coconut Cream

In a large saucepan, whisk together the sugar and flour

Gradually add the milk, whisking constantly

Cook over low heat, whisking always, until thickened

Add the chocolate and whisk until melted

Remove from heat and stir in vanilla

Pour into a decorative mold with capacity for 5 cups, lightly greased with oil

Allow to cool and refrigerate for at least 2 hours or until firm

PREPARE THE CREAM: Beat the eggs with sugar in a blender until smooth and pale yellow

Gradually add the scalded milk, beating always

Add the coconut milk and mix well

Transfer the mixture to a medium saucepan and cook over low heat, whisking constantly, until thickened and covering the back of a spoon without boiling

Remove from heat and allow to cool

Unmold the pudding and serve with the cream

261 calories per serving