Chocolate Coconut Milk Pudding

Directions

1. 1
   In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.
2. 2
   In a medium bowl, whisk the egg yolks until smooth. Slowly add 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.
3. 3
   Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. Stir in cocoa powder and cook until mixture thickens, about 3 to 4 minutes.
4. 4
   Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
5. 5
   Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.