When I made this for my husband recently, after enjoying a few bites, he wanted to make sure I was going to share this recipe on my blog because he thought that this was really something worth sharing. It has a rich chocolate flavor, has a gentle “set” (not at all like a chocolate “jello”), and is delish with a variety of toppings. This is adapted from a close friend’s recipe.
While many pudding recipes can involve several steps, and expensive ingredients, this one is simple, frugal and and very satisfying. I bought some ice cream cups from a second hand store especially for recipes like this. It makes it seem so much more special to eat out of a glass dish. I actually like to eat this hot as well as cold.
I used to make this with milk (which is wonderful) but recently I have started making it with my coconut milk tonic. It is great! Definitely just as good, if not better in my mind. If you can’t find the coconut water to make my coconut milk tonic, follow Sally Fallon’s coconut milk tonic, which uses water. Or, if you can have dairy, this is wonderful made with whole milk as well.
I love eating this with just a little nutmeg on top, but I have been thinking of ways to incorporate this pudding into other recipes. The possibilities are endless!
You can serve this with raspberry sauce, whipped cream, freshly ground nutmeg, or fresh berries. You can use whatever sweetener you like, just keep in mind that they have varying degrees of sweetness. If you use regular milk, you may want to sweeten it just a tad bit more, because coconut milk has a natural sweetness to it.
1/3 cup of arrowroot powder (or cornstarch)
1/3 cup of cocoa powder
dash of salt
1/3 -2/3 cup agave syrup, rapadura, maple sugar, maple syrup, or honey (to taste, I use the lesser amount using agave syrup)
4 cups of coconut milk tonic, or regular milk
1 teaspoon vanilla
Whisk the arrowroot powder, cocoa powder, and salt together in a medium size pot. Make sure there are not lumps. Add about 1 cup of the milk and sweetener, and mix until thoroughly combined with no lumps. Stir in the rest of the coconut milk and heat on med-high heat, stirring continuously. Heat until the mixture starts to thicken. I find that this usually happens right when it starts to simmer. Simmer for no longer than one minute. Take it off of the heat, and add in the vanilla. Pour into desired containers, and refrigerate for at least a couple of hours to cool and set. After it is cooled, then cover with plastic wrap.
This post is part of frugal friday.
Latest posts by KimiHarris (see all)
- Coconut Flour Pancakes - June 10, 2021
- Instant Pot Mexican Shredded Chicken - May 13, 2021
- Tender Instant Pot Carnitas (shredded pork for tacos) - April 15, 2021