Chocolate Coconut Milk Pudding
A rich, decadent, and dairy-free chocolate pudding can be easily prepared with this vegan recipe.
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Instructions
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Dissolve cornstarch in 2 tablespoons cold water and set aside.
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In a saucepan, combine sugar, cocoa powder, salt, and lite coconut milk; gradually stir in almond milk over medium-low heat until smooth.
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Heat the mixture, stirring, until a thin film forms and steam rises, but do not boil; remove from heat.
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Add chocolate chips, swirl the pan, and let sit for 3 minutes before stirring to melt completely.
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Stir in the cornstarch mixture and vanilla, then return to medium heat.
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Cook, stirring constantly, until the pudding thickens slightly less than desired consistency.
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Transfer the pudding to a heatproof dish, cover its surface with plastic wrap, and cool on a rack for 20 minutes.
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Chill in the refrigerator for at least 2 hours before serving, garnishing as desired.