Vegan Chocolate Pudding With Coconut Whipped Cream
Ingredients
For The Vegan Chocolate Pudding:
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa powder plus extra, for serving
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups almond milk
- 3 tablespoons vegan butter
- 1 teaspoon vanilla extract
For The Coconut Whipped Cream:
- 1 can chilled full-fat coconut milk (13 1/2 ounces)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
To Make The Vegan Chocolate Pudding:
- In a medium saucepan, whisk the sugar, cocoa, cornstarch, and salt.
- Slowly whisk in almond milk.
- Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken, about 7 minutes.
- Whisk in the vegan butter.
- Remove from heat and stir in the vanilla.
- Divide the mixture over 6 jars. To avoid getting a "skin" on the surface, place a piece of plastic wrap directly on the pudding. Refrigerate until cold, approximately 2 hours.
To Make The Coconut Whipped Cream:
- Chill a metal bowl and beaters. Open the coconut milk upside down. Pour out the liquid and save it for another use. Scoop out the cream and place it in the chilled bowl.
- Whip the cream briefly and then add sugar and vanilla extract.
- Continue to whip until light and fluffy.
To Serve:
- Top the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.
Nutrition
Calories: 277kcalCarbohydrates: 25gProtein: 3gFat: 20gSaturated Fat: 14gSodium: 315mgFiber: 2g
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