Rich Chocolate Coconut Pudding

vegan dairy free chocolate pudding with coconut

This pudding will ease all valentine-related expectations into a romantic and satisfying situation. Our deep, dark chocolate dessert is both quick to make and to impress. The best surprise about this pudding? It’s dairy-free (and vegan if you check the ingredients in your chocolate). And it just may knock your lover’s socks off--unless, of course, you’ve done that already! You can use your favorite milk here. Almond or soy will work, but we found coconut adds a seductive richness.

Serves 8

 
  • 214-ounce cans unsweetened coconut milk
  • 5tablespoons cornstarch (1.25 ounces)
  • 6tablespoons high quality cocoa powder (1.13 ounces)
  • 112teaspoons instant espresso powder
  • 12teaspoon ground cinnamon
  • 14teaspoon cardamom
  • 12teaspoon ground ginger
  • 18teaspoon ground white pepper
  • pinch ground clove
  • 12cup sugar (3.5 ounces)
  • 14teaspoon fine sea salt
  • 1cup semisweet gluten-free chocolate chips (6 ounces)
  • 2teaspoons vanilla
    1
  • Whisk coconut milk in a medium pot until uniform consistency. In a medium bowl whisk the cornstarch, cocoa, espresso powder, and spices together. Whisk in 12 cup of the coconut milk until a smooth paste forms. Slowly drizzle in 6 tablespoons water, whisk until mixture is uniform, set aside.
  • 2
  • Add the sugar and salt to the plain coconut milk, heat over medium until steaming hot but not boiling. Whisk in the cornstarch mixture. Continue to whisk constantly over medium heat until mixture begins to thicken, about 3 minutes. Remove from heat and whisk in chocolate chips by the handful, until the chocolate is melted and fully incorporated. Whisk in vanilla.
  • 3
  • Divide evenly among eight small (4-ounce) cups. Cover each cup with plastic wrap or parchment touching the surface of the pudding to prevent a skin from forming. Let cool at room temperature, then store in the refrigerator for up to three days.