Dark Chocolate Pudding w/ Coconut Milk and Chipotle Pepper
Serves: 4-6
  • 2½ cups dairy-free milk beverage
  • 1½ cups coconut milk (should be the amount from 1 can)
  • ½-2/3 cup Sucanat or organic sugar
  • ¼ teaspoon sea salt
  • ⅔ cup Dutch-processed cocoa powder (this is the rich dark stuff - I get it from my local bulk foods store)
  • ¼ cup non-GMO cornstarch (I use this one)
  • ¼ - ½ teaspoon chipotle pepper powder (depending on your heat tolerance and the strength of the powder)
  1. In a 2 quart sauce pan over medium heat(or even medium-high, depending on your stove), warm 1½ cups of milk along with the coconut milk, sugar and salt.
  2. Pour the remaining 1 cup of milk into a bowl (or I used my Pyrex 2-cup measure), and sift in the cocoa powder and cornstarch. Whisk together until a pretty uniform mixture is achieved.
  3. Pour this mixture into the saucepan in a slow, steady stream, whisking all the while (the whisking doesn't need to be vigorous).
  4. Now stir in the chipotle (you can add the smaller amount and then try it after 10 minutes to see if you want more heat - try not to be a wuss though). Now here's the part where pudding becomes labour-intensive. Whisk pretty constantly for the next 15-20 minutes to avoid clumping and to keep the bottom from burning.
  5. Once a noticeable thickening has occurred (don't worry it'll still thicken up more in the fridge), transfer to custard cups, heart-shaped ramekins, or simply a glass or ceramic bowl (not plastic please - never mix heat with plastic), cover, and put in the fridge to cool for at least 2 hours.
  6. Alternately though, you could just allow it to cool at room temperature if you're a warm pudding kind of person.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/dark-chocolate-pudding-w-coconut-milk-and-chipotle-pepper-vegan-gluten-free-soy-free