Not much can beat homemade chocolate pudding. This pudding is so delicious that you'll never miss the dairy. It sets up pretty firm so if that bothers you, use the smaller amount of cornstarch.
Coconut Chocolate Pudding
1 14-ounce can of coconut milk
3 tablespoons pure maple syrup
scant 1/4 teaspoon salt
2-4 Tbsp cornstarch (depending on how thick/firm you want the pudding)
3 tablespoons cocoa powder
3.5 ounces chocolate chips (Ghirardelli semi-sweet chips are non-dairy)
1 teaspoons vanilla extract
Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, maple syrup, and the salt (just) to a simmer over low heat.While that is heating, in a separate bowl whisk together the remaining coconut milk, cornstarch, and cocoa powder. It should look like a chocolate frosting.
When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the cornstarch mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the cornstarch slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Transfer to a bowl and place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding.
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