Chocolate Pudding with Coconut Milk and Coffee

You know that 1/2 can of coconut milk that's leftover after you make curry? The 1/2 can that is going to go to waste because your Sexy Nerd whined when dinner what served that he hates curry? (Maybe someone should not have pretended to love it just to impress me when we were dating...)

Fellow thrifty-minded readers, don't you dare throw that coconut milk away! It's the secret ingredient to making a plain Jane instant chocolate pudding taste fancy.

Especially fancy if you serve it inside a dainty Australian china teacup.

This recipe couldn't possibly cost any less to make. $0.33 a box? You know there are about 20 of these in my pantry.

While creating my fancy schmancy pudding, I decided to throw in a little bit of coffee. There was none left in our coffeepot, so I swiped the rest of Sexy Nerd's morning cup when he wasn't looking.

I then confessed to my crime so that I could share his ridiculous coffee mug with the world.

Is that frog...ummm...nevermind. This was also a gift from my family in Australia. Sexy Nerd loves this cheeky mug!

If you serve this for dessert, no one will guess that it's simple boxed pudding mix. Best of all, you can taste the coconut milk and the coffee but they aren't overpowering. Chocoholics, I'm pleased to report that my Chocolate Pudding with Coconut Milk and Coffee is still nice and chocolatey.

Chocolate Pudding with Coconut Milk and Coffee

1 package of instant chocolate pudding mix
1/2 can coconut milk (light is fine)
1 cup milk (again, feel free to use the light stuff)
1/8 cup strong coffee

Whisk all ingredients together. Let chill in the refrigerator for at least 10 minutes before serving.

Easy peasy, right?

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