Vegan Chocolate Pudding
As we all grew up having our favorite Chocolate Pudding and we can specifically remember the taste of our childhood chocolate pudding. It seems like chocolate pudding cups have always been a routine of our childhood lunches.
This Chocolate pudding is the same what I was craving for, It is that smooth, sweet, chocolatey goodness from my childhood, it is without all the preservatives and artificial sweeteners that come along with the chocolate puddings in a packaged cup.
- 1 1/2 (400-gm) can full-fat coconut milk
- 1/2 cup (45 gm) Dutch-process cocoa powder
- 2 1/2 tablespoons arrowroot starch/powder
- 1/2 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- chocolate curls or cool whip for garnish
- To the saucepan, add the cocoa powder, maple syrup, vanilla, and salt. Whisk everything together at a medium heat and continue to whisk occasionally.
- In another bowl mix the coconut milk with the arrowroot starch until well combined. It may have some lumps at first but keep mixing and it’ll come together.
- As the mixture on the stove starts to get hot, whisk continuously, and make sure that it doesn’t burn on the bottom. Once it starts to bubble, whisk in the arrowroot and coconut mixture while stirring constantly. Whisk constantly and cook until thickened. Turn the heat down to low and let the pudding simmer for about 5 minutes, Do not let it continue cooking more than one minute after it’s thickened, don’t let it get too thick as It’ll thicken a little more once chilled.
- Transfer to a large bowl and Let it cool until room temperature, and then refrigerate in an airtight container for few hours.
- Garnish with chocolate shavings or curls immediately before serving or you can serve with cool whip on top.
“It does not happen all at once. There is no instant pudding” ~ W Edwards Deming
Do not Forget to subscribe to the Serving Flavors newsletter to receive new recipe notifications delivered to your inbox!