Chocolate coconut pudding with glazed pineapple

Ingredients for 2 servings:

• 50 g dark chocolate
• 400 ml coconut milk
• 20 g cornstarch
• ¼ tsp cinnamon
• 1 tbsp cocoa powder
• 8 tbsp agave syrup
• ½ pineapple, fresh
• 2 tbsp lemon juice
• 1 tbsp desiccated coconut

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

delicious, with real chocolate and coconut milk, gluten-free

First, finely chop the chocolate. In a saucepan, mix the cornstarch with the still-cold coconut milk until smooth. Add the cinnamon powder, cocoa powder, and 1/4 of the agave syrup. Bring everything to a boil, stirring constantly, and simmer over low heat for 2-3 minutes. Then remove the pan from the heat, stir in the chocolate, and melt it. Pour the cream into glasses, cover the surface with cling film to prevent a skin from forming, and refrigerate. Peel the pineapple until the black eyes disappear, quarter it lengthwise, remove the hard core, and thinly slice the quarters. Bring the remaining 3/4 of the agave syrup to a boil in a pan, add the lemon juice and pineapple pieces, and glaze uncovered over medium heat for 3-4 minutes. Then let the fruit cool. Top the cooled pudding with 3-4 pineapple slices and serve sprinkled with desiccated coconut.