This pudding is super easy to make because you probably already have the ingredients on hand. We used a can of full fat coconut milk as the base for this dessert.

Creamy Chocolate Coconut Pudding [Vegan]

$2.99
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Serves

4

Cooking Time

15

Ingredients

  • 1 400ml can full fat coconut milk
  • 1/3 cup (80 ml) raw cacao powder
  • 1/4 cup maple syrup (60 ml or 4 pitted medjool dates)
  • 2 tablespoons (30 ml) arrowroot powder
  • 1 oz (28 g) dark chocolate
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 4 drops Orange essential oil or 1/4 tsp orange extract or 2 tablespoons orange zest
  • 1 tablespoon (15 ml) ground flax
  • 1 tablespoon (15 ml) mesquite powder (optional)
  • pinch sea salt

Preparation

  1. Place the coconut milk, raw cacao powder, maple syrup, ground flax, vanilla extract, cinnamon, arrowroot powder and sea salt in a blender.
  2. Also add the mesquite powder if you are using it.
  3. In a double boiler, melt the chocolate. We placed the chocolate in a ramekin in a small pot of water (water came halfway up on the ramekin) and simmered it until melted. We don't use a microwave but if you do, you can microwave the chocolate in a safe dish for 30 second intervals on a moderate temperature (stirring in between) until melted. Be careful not to burn it.
  4. Add the chocolate to the blender, and blend mixture until smooth (up to a minute).
  5. Place the pudding in serving dishes. Cover and place them in the refrigerator for at least two hours to thicken.
  6. You can top these with some orange slices, orange zest, blueberries or coconut flakes before eating.
  7. The puddings will last up to a week in the fridge.


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