Many people would refer to this chocolate pudding as old-fashioned. I call it wonderful and cant help but smile every time I think about it. Not only because it’s chocolate but it also reminds me of my childhood as I ate my fair share of it growing up. This homemade version is unlike the little plastic pudding cups of my childhood and so much better for you.
It’s rich, decadent, and oh so yummy. And did I mention low-fat. It’s true. This chocolatey bowl of goodness won’t leave you feeling like you need to spend an extra hour on the treadmill.
This is an easy and healthy treat to enjoy as an afternoon snack or after dinner when you find yourself craving some chocolate. Put a fun and festive spin on it by serving it in a pretty glass.
I found this recipe on Pinterest but switched out regular milk for coconut milk and added toasted coconut flakes to the top for some texture. If you like your chocolate pudding warm, then by all means eat it right away. If you like your pudding chilled, simply press plastic wrap onto the surface of the pudding and refrigerate until firm (a couple of hours). It will keep in the refrigerator for up to 3 days.
Coconut Chocolate Pudding (Dairy-Free)
(Adapted from Eating Well)
– 1 egg
– 2 1/4 cup unsweetened coconut milk
– 2/3 cup sugar
– 1/8 teaspoon salt
– 2/3 cup unsweetened cocoa powder
– 2 tablespoons cornstarch
– 1 tablespoon vanilla extract
– Toasted coconut flakes for topping
– Lightly beat egg with a fork in a medium bowl.
– Combine 1 1/2 cups coconut milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
– Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup coconut milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
– Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla.
– Serve warm or pour the pudding into a bowl, place a piece of plastic wrap directly on the surface and store in the refrigerator till ready to serve.
– Top with toasted coconut flakes before serving.