Drinking of the green! ... and vegan coconut-cinnamon-cocoa pudding

Happy St. Patrick's Day to all. I celebrated early last night and turned some white wine into green wine using food coloring. Sláinte! Thus, as tipsy boys in sparkly green top hats roam the streets looking for girls in shamrock-printed tutus and green plastic beads (... and vice versa) I'll be sipping a bit of local wine turned festive.

Unrelated to St. Patrick's Day, but related to this weekend, I fixed up a tasty vegan pudding out of coconut milk last night. I added cinnamon and Dutch cocoa powder, and managed not to eat it all at once (though I'm sure I could've!).

Vegan coconut milk pudding with cocoa & cinnamon

Makes about 2 cups

16 oz can coconut milk (I used the "lite" kind)

3 tbsp corn starch

1/8 c. agave nectar, or to taste (could also use 1/4 c. brown sugar)

1 tbsp cinnamon

1/4 c. Dutch cocoa powder (regular unsweetened cocoa would work too)

Whisk all ingredients together in a saucepan over medium-low heat. Whisk constantly until mixture begins to thicken (4-6 minutes). Continue to whisk as mixture thickens (another 2 minutes or so?) being careful not to burn it. Transfer to bowl and cool to room temperature. Refrigerate until cool; several hours or overnight. Enjoy with or without green wine.