Chocolate Pudding Recipe
2 cups unsweetened coconut milk
1/2 cup sugar
1/4 cup Hershey's unsweetened cocoa powder
1/2 tsp pure vanilla extract
Pinch of salt
2 heaping tbsp of arrowroot powder mixed with 1/4 cup coconut milk (for a slurry to thicken)
In a medium sauce pan over Medium High heat, add 2 cups of coconut milk, sugar, cocoa, vanilla, and salt and bring it to a boil, stirring it constantly with a small whisk. In a small bowl, add the arrowroot powder and the 1/4 cup of coconut milk and whisk it together until the powder is dissolved. Pour the slurry in the sauce pan and whisk it with the rest of the ingredients. Lower the heat to Low and whisk it until thickened, then turn the heat off and whisk it for a few more minutes to help it to cool down. Pour the pudding into glass custard cups and let them cool for 20 minutes before covering them with plastic wrap and refrigerating. Refrigerate for 2-3 hours before eating so the pudding can set. Makes 6 individual servings.
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