Friday Feast: Coconut Chocolate Pudding
July 2, 2010 at 9:52 am Leave a comment
This is the best vegan pudding I’ve made. Ever. It is so awesomely good. It has the perfect texture and is just brilliant!
I got the recipe from the Livejournal community vegan_cooking (where I habitually go to find recipes and ask questions about cooking). The original recipe is so good I hardly had to change it. This is very unlike me – I am a chronic recipe tweaker. The only thing I did to this, however, was reduce the sugar.
This pudding is super easy to make. Basically, you put everything in a bowl and cook it in the microwave for 4 minutes. (Yes, a little more finesse is preferrable – read the recipe!)
This recipe makes four servings and the pudding tastes great warm or cold. If you are putting it in the fridge, you’ll need to cover it unless you are ok with it developing a skin on the top. The skin tastes fine though, it’s just got a bit of a weird texture. You also don’t get as strong a coconut taste as I’d expected. I even tried to increase it using coconut essence (but it didn’t taste as good, so don’t go there). I haven’t tried making it with other non-dairy milks, but the original recipe suggests that it would work fine if you did.
I think this would also make a great vegan substitute for a ganache!
Chocolate Coconut Pudding
Ingredients
- 1/2 cup sugar (I use low GI cane sugar)
- 3 tabs cornstarch (I use custard powder)
- 1/3 cup cocoa powder
- 400mL (14oz) coconut milk (or 2 cups of the milk of your choice – soy, almond, oat, etc)
- 2 tsps vanilla extract
Method:
- Pour sugar into a microwave safe bowl.
- Sift in the cornstarch and cocoa powder and gently combine. Make sure there are no lumps.
- Gradually whisk in the coconut milk until combined. (I use a fork because I don’t have a whisk. It works.)
- Cook in the microwave for 3 minutes on full power.
- Stir, then cook in the microwave on full power for one more minute before stirring again. (If it doesn’t look shiny and thick, try 30 to 60 seconds more, but keep an eye on it so it doesn’t boil over!).
- Stir in the vanilla extract and spoon into dessert bowls/containers/glasses.
- Cover and refrigerate until chilled.
Entry filed under: Friday Feast. Tags: chocolate, dessert, recipe, veg*nism.
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