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Creamy Vegan Coconut Chocolate Pudding

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"Who doesn't love a classic chocolate pudding? I feel like it's what we all want the most when we're craving something comforting and sweet. My Nonnie used to buy those chocolate pudding cups with the peel-off tops. My brother and I would hunt them down every time we entered her house, but I later learned she was buying the sugar-free, fat-free kind, which have zero flavor. I didn't know what I was missing out on until I made my first batch of pudding in high school. While the fact that the homemade stuff is a million and one times better than store-bought isn't shocking, the experience still knocked me off my feet. This version is dairy-free, using creamy coconut milk. Do up each bowl of the stuff with a dollop of coconut cream and some chocolate shavings. It feels fancy, and is, of course, delicious, but so, so easy. Once you make this, you'll never go back to the store-bought stuff again. I swear."

List of Ingredients

â—¦ â…” cup unsweetened cocoa powder
â—¦ ¼ cup arrowroot
â—¦ 3 (13.5-ounce) cans full-fat coconut milk
â—¦ ¼ cup pure maple syrup (more or less to taste)
â—¦ Flaky sea salt
â—¦ ½ cup dark chocolate chunks or chips or 3.2 ounces chopped dark chocolate
â—¦ 1 tablespoon pure vanilla extract
â—¦ Coconut whipped cream, for serving (optional)
â—¦ Chocolate shavings (optional)


Recipe

In a medium saucepan, whisk together the cocoa powder and arrowroot powder. Whisk in one can of coconut milk until fully combined and smooth. Add the remaining coconut milk, the maple syrup, and a pinch of salt.

Set the pan over medium-high heat and bring the mixture to a boil. Cook, whisking continuously, until the mixture thickens, 8 to 12 minutes. Whisk in the dark chocolate until melted and smooth, about 1 minute. Remove the pan from the heat. Whisk in the vanilla.

Transfer the pudding to a serving bowl or into individual serving dishes. Serve warm, or press plastic wrap directly onto the pudding and refrigerate until set, about 1 hour. Top with whipped cream and chocolate shavings, if desired.

Serves 6