Chocolate pudding is one of my favorite desserts. This pudding is just like the classic dessert, only there’s no milk involved. At least, not the kind of milk that comes from cows. While dairy is delicious, it does have a tendency to mute the flavor of chocolate. What you get here is pure cocoa bliss surrounded by a rich and luscious cream.
If you’re not familiar with coconut milk, pick up a can and introduce yourself. Using regular coconut milk will give you a very thick pots de crème style dessert. Lite coconut milk works well also: the end result is less dense and more like an ordinary chocolate pudding. It takes a bit longer to thicken, so add an extra 30 seconds to the cook time if you use lite.
Don’t worry about the coconut cream separating from the watery liquid when you open a can of the full fat milk. Some people shake the can before opening, but that’s unnecessary unless you want a mini workout.
If you’re without cornstarch, feel free to use a sorghum flour blend instead. The pudding won’t be quite as firm as a cornstarch-thickened pudding, but it’s still really great.
Using granulated sugar will give you the glossiest pudding skin. If you LOVE the skin (top layer), pour the cooked pudding into a 13″ x 9″ cake pan to cool. And in case you don’t know what pudding skin is, here’s a classic Seinfeld clip (new to me, but suggested via twitter) that takes pudding skin to a whole other level.
A very creamy and satisfying chocolate pudding. Cooks in minutes to satisfy any dessert lover's craving. Gluten free, dairy free, vegan, and just plain good.
- 1/2 cup sugar, coconut or granulated
- 1/4 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/2 teaspoon instant espresso powder, optional
- 1/2 teaspoon salt
- 1 can coconut milk (13 oz.), room temperature
- 1.5 teaspoons pure vanilla extract
In a 1.5 quart microwave safe dish, blend sugar, cocoa, cornstarch, espresso powder, and salt. Whisk in about ½ cup coconut milk, stirring to break up little clumps. Add remaining coconut milk from can, blending well.
Place dish in microwave and cook uncovered for 1 minute 30 seconds on high (in a 1500 watt oven). Stir. Heat for another 2 minutes on high, stirring at 30 second intervals. Cook time will vary depending on how powerful your microwave is.
Add vanilla extract. After stirring, pour pudding into dessert cups. Let chill in the fridge until cool, about 2 hours. Or serve warm. Yield: 4 small servings
To cook pudding on stove - Bring mixture to a boil, stirring occasionally. Turn heat down to medium low and stir or whisk constantly until pudding is thickened, about 3-4 minutes.