I’m just through the roof about this recipe.
Give me a moment to come back to earth.
You know what? Let my 5 four 4 inch self enjoy the elevated feelings right now … it doesn’t happen to often.
I haven’t had chocolate pudding in a long time. Since it is practically all dairy, I hadn’t made it or eaten it for the last couple months. So when I saw this recipe from Alida’s Kitchen I couldn’t wait! I had a carton of coconut milk I needed to use up and this called for a whole two cups of it. I don’t like Silk coconut milk, not with my cereal anyways. The flavor isn’t my favorite at all – I love my almond milk. But over the Easter weekend, I stayed with my cousin Gracie and she is allergic to nuts AND dairy, so we got a carton of coconut milk. Since Gracie flew up, she couldn’t take the coconut milk home and I took it home. Disappointing since I didn’t even like it!
But believe me, I will buy it by the truck load because of this pudding.
I had tried mixing powdered pudding mix with almond milk and it was sickly sweet. This pudding is the perfect level of sweetness. I honestly couldn’t taste the coconut at all, and that was what had put me off when I had drank it with my cereal. This pudding is rich and incredibly creamy, quite unlike the watery coconut milk it started out as. Thanks to cornstarch and cocoa powder, it thickens up into delicious pudding. I was so pleased with how well it worked! I had heard that homemade pudding was really hard and that you had to stand over it, stirring carefully and testing temperatures. Not this recipe! I began a little before 9 pm and it was in the fridge within fifteen minutes. No thermometers, no sore arms, and no curdled milk. Like I said, I am SO excited about this recipe! No eggs, no butter, no cream – its completely dairy free and vegan!
It is incredible plain (as if it could be called plain – there is so much chocolate flavor!) but if you want it taken to the next level, sprinkle the pudding with chocolate chips, shredded coconut, and the chopped banana. Incredible.
NOW I really wanted to make eclairs and pipe the pudding into it and top it with chocolate ganache. Zainab’s chocolate pistachio eclairs had me drooling! But I couldn’t find a dairy free pate a choux to save my life. I tried one with coconut oil and let’s just say, it was a failure. They were soft and not at all puffed up and crispy. They tasted like sweet pancakes Not at all like pate a choux – sooo yeah, no eclairs for you. I wracked my brain for a creative way to use this pudding, because let’s be honest, how exciting is pudding? But this was so good, I had to share, “exciting” or not. Trust me, once you try it, you will be as excited as me.
And on cloud nine … 5 foot 4 or not.
- ⅔ cup brown sugar
- ¼ cup cornstarch
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee
- 2 cups Silk Coconut Milk (I used unsweetened original)
- ¼ cup Enjoy Life chocolate chips (or regular chocolate chips, if not vegan)
- In a medium pot, whisk brown sugar, cornstarch, cocoa powder, and instant coffee.
- Gradually add milk, stirring well over medium heat.
- Bring to a boil and then simmer for a couple minutes, continuing to stir well.
- Once thickened, remove from heat and immediately stir in chocolate chips.
- Pour into a heat proof container (I used a glass bowl) and refrigerate overnight or for at least four hours.
I have another vegan chocolate pudding recipe (avocado based) which is also delicious and sneaky, but I found this recipe to have a much more traditional pudding flavor and texture.
Here is the Avocado Chocolate Pudding recipe!