Dairy-Free Dark Chocolate Pudding
Author: jae steele
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
- 1½ cups + 1 cup dairy-free milk beverage, divided
- 1½ cups canned coconut milk
- ½ to ⅔ cup sugar, Sucanat, or coconut sugar
- ¼ teaspoon sea salt
- ⅔ cup Dutch-processed cocoa powder
- ¼ cup non-GMO cornstarch
- In a large saucepan over medium heat, warm the 1½ cups milk beverage, coconut milk, sugar, and salt.
- Pour the remaining 1 cup milk beverage into a bowl or large glass measuring cup. Sift in the cocoa powder and cornstarch, and whisk until smooth.
- Pour the cocoa mixture into the saucepan in a slow, steady stream, while whisking.
- Cook, whisking frequently, until it thickens to a thin pudding consistency. It will thicken more as it cools.
- Let the pudding cool to room temperature, then refrigerate for 2 hours.
Chipotle Chocolate Option: Whisk ¼ to ½ teaspoon (to taste) chipotle pepper powder into the saucepan right after the cocoa mixture.
Serving size: about ¾ cup Calories: 259 Fat: 17g Saturated fat: 13.6g Carbohydrates: 30.9g Sugar: 18.8g Sodium: 164mg Fiber: 4.6g Protein: 3.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-dark-chocolate-pudding
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