Whenever I find a delicious, healthy-ish, easy-to-prepare, kid-friendly treat, I share it. This wonderful, vegan chocolate pudding with coconut whipped cream is a little bomb of happiness. It's more than kid-friendly, it's mom-friendly. My advice? Hide half the batch for yourself. Seriously, this coconut cream is my new favorite thing. I think it tastes waayyy better than the real thing, is so much easier to make, and no dairy.
Easy, Dairy-free Chocolate Pudding with Coconut Whipped Cream
Chocolate Pudding:
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups Almond Breeze Almondmilk Coconutmilk Blend (or the dairy-free milk of your choice)
- 1 teaspoon vanilla
- 3 Tablespoons vegan butter (optional)
Whipped Coconut Cream:
- 1 can full fat coconut milk (that has been chilled for two days)
- 2 Tablespoons sugar
- 1 teaspoon vanilla
Instructions
- Whisk together sugar, cocoa, cornstarch, and salt. Slowly whisk in almond milk. Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken and comes to a bubble. Whisk in butter. Remove from heat and add vanilla. Cover with plastic wrap or put in jars. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.
- To make whipped coconut cream: Chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom. Pour out the liquid and save for another use. Scoop the cream out and add to the chilled bowl. Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.
- Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.
Find this recipe, more photos, and other great recipes here: http://bakedbree.com/vegan-chocolate-pudding-with-whipped-coconut-cream
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