- 6 (14 ounce) cans lite coconut milk
- 1 teaspoon salt
- 1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated
- 1 teaspoon vanilla
- 6 cinnamon sticks, plus additional for garnish
- 1 1/2 cups cornstarch
- 1 cup water
- 4 ounces pre-melted unsweetened chocolate
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 ounces pre-melted unsweetened chocolate
- 3 ounces shredded toasted coconut
- 1 bunch fresh mint
- 1 pint raspberries
- Combine the coconut milk, salt, 11/2 cups of SPLENDA(R) Granulated Sweetener, vanilla, and cinnamon sticks in a 4-6 quart pan and simmer for 10 minutes.
- Combine cornstarch and 1 cup water in a small mixing bowl, stirring until dissolved.
- Add the cornstarch mixture to the simmering coconut milk. Stir until well combined and a creamy consistency is reached. Divide the mixture into 2 bowls. Add 4 oz. of unsweetened chocolate and the remaining 1/3 cup SPLENDA(R) Granulated Sweetener to one half, mixing until well combined.
- Pour or spoon the two mixtures into dessert glasses, alternating white and chocolate layers. Cover with cellophane, refrigerate overnight.
- Toast 3 oz of shredded coconut on a baking sheet in a 400 degree F oven for 6 – 10 minutes until brown or in non-stick pan over medium heat until done.
- Garnish with a dollop of chocolate. Add mint leaves, raspberries and cinnamon stick. Sprinkle with toasted coconut.