- 5 minutes
- 10 minutes
- 4 to 6
- In a large saucepan, over medium heat whisk together cocoa powder, sugar, cornstarch and salt. Whisk in the milk. Bring to a boil, stirring constantly with a wooden spoon, until the mixture starts to thicken and coats the back of a metal spoon. Remove from the heat, stir in the butter and vanilla. Let cool slightly, before covering with plastic wrap, pressing it directly on the pudding, so it does not form a skin.
- Make football laces on clear cups with royal icing or washable paint. Spoon pudding evenly into prepared cups. Top with fresh coconut and place football flag picks in each cup. (Tip: get the flags to stand up straight by placing one miniature marshmallow on the end of each pick).