The other day we had a big, family dinner and my contribution was dessert. My brother, sister-in-law, and their children stay away from gluten, and my Dad can’t eat gluten or dairy, and then there’s me, who doesn’t really eat much dairy either. I felt like being creative and making something up, but I wasn’t quite sure about doing a dessert for the whole family and then discovering it didn’t turn out. Thinking about it, I unquestionably wanted to make a dessert with chocolate (duh) and coconut. I decided to brave it without a recipe and make a dairy-free, cooked pudding…with a twist.
Happily, it turned out just as I wished and my family and I enjoyed it with our pre-Valentine’s dinner. A happily ever after type ending…
This is a slightly firmer pudding and I think it tastes best when just warm, but is still delicious if you let it set on the counter, or in the fridge for an hour. It all depends if you like hot or cold puddings. Some of my family topped it off with something slightly sinful; ice-cream or a whipped topping. I tried to make this recipe as healthy as possible, but ended up adding just one naughty ingredient…1/2 cup sugar. But since this recipe serves 8 people, it doesn’t end up being that much sugar per person.
Chocolate Coconut Pudding
- 1 can coconut milk*
- 3 ½ cups cold almond milk
- 7 tbsp. cornstarch
- 9 tbsp. dark cocoa
- ½ cup organic sugar
- 2 teaspoons vanilla extract
- Pinch of sea salt
*I used AROY-D coconut milk
Heat up the first 5 ingredients until boiling. Let it boil for 1-3 minutes. By then, it should be thick. Stir in the vanilla and sea salt. Pour into 8 dessert bowls. Garnish with a sprinkling of shaved coconut. That’s it! I love this recipe because it’s so quick to whip up, tastes so creamy and chocolaty, it’s a lot healthier than store-bought puddings, and serves lots of people. Enjoy!
Nutritional Info: Cals: 190, Fat: 10g, Sodium: 106.5mg, Carbs: 23g, Fibre: 1g, Sugar: 13g, Protein: 1.5g
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