Chocolate pudding is the ultimate comfort food smooth, creamy, and chocolaty, of course. Sore throats, bruised knees, and bruised egos will all feel better after a spoonful of this pudding.
- Yield: 2 cups (480 ml)
- 3 tablespoons corn starch
- 2 cups (480 ml) coconut milk beverage or non-dairy milk of choice, at room temperature
- ⅓ cup (73 g) organic cane sugar
- ¼ cup (26 g) natural unsweetened cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon Vanilla Extract
- ¼ cup (60 g) chocolate chips
How to Make It
- Whisk the corn starch and ½ cup (120 ml) of milk together in a small bowl, making sure there are no lumps.
- Combine the sugar, cocoa powder, and salt in a separate medium bowl.
- Warm the remaining milk and vanilla in a medium saucepan over low heat for 2 to 3 minutes. Whisk in the cocoa mixture, stirring until the milk is smooth. Add the chocolate chips and continue heating over low heat, whisking until the chocolate chips are completely melted.
- Increase the heat to medium-high, and bring to a boil, without stirring.
- As soon as the mixture starts to boil, decrease the heat to low, and briskly whisk in the corn starch mixture (from step 1). The pudding will thicken. Continue to heat for 1 minute longer, stirring constantly.
- Let the pudding cool for 15 minutes, then spoon it into four serving cups. Cover the serving cups with plastic wrap, allowing the plastic to sit directly on the pudding (so that it won’t create a skin). Refrigerate for at least 2 hours before serving or up to a week.