Nut-Milk Chocolate Pudding
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Categories: Pudding- flan - Mousse
Ingredients
- 6 Tbsp. unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- pinch salt
- Pinch espresso powder, optional
- 3 cups unsweetened diary-free milk such as Milkadamia macadamia nut milk
- 2 tsp. vanilla extract
- 1 Tbsp. solid coconut oil
- Whipped topping/ cream, optional for serving
Directions
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Sift cocoa, granulated sugar, cornstarch, salt and expresso powder into a medium saucepan.
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Whisking constantly, pour in the nut milk and vanilla extract and bring to boil over medium-high heat. Immediately reduce heat to low and cook, whisking frequently, for 5 minutes or until mixture thickens. Remove from het and stir in cocoanut oil.
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Pour pudding into ramekins. Cover with plastic wrap and refrigerate at least 1 hour or until chilled and set.
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Serve with a dollop of whipped topping.
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Note: To make your own dairy-free whipped “cream”, refrigerate a can of full-fat coconut milk for several hours- long enough for the fat to separate and rise to the top of the liquid. Then scrape off the solid fat and whip it with a tsp. or so of sugar as you would heavy cream.