:: Vegan Chocolate Pudding with Coconut Whipped Cream ::
So… about a month ago, I embarked on a wheat-free lifestyle. So far, all is going well. I’ve tried to also cut back on sweets… but sometimes you just have to cave and give into your cravings! Am I right?! Over the weekend {while my husby was away at the fire station}, the kids and I indulged in this rich, decadent… Vegan Chocolate Pudding with Coconut Whipped Cream! It’s made using unsweetened coconut milk, good quality cocoa powder, pure vanilla, and heavenly chocolate chips! This is the perfect Valentine’s Day dessert… especially if you’re planning a date night at home!
I had been wanting to try Coconut Whipped Cream for some time. I had read online about using canned coconut milk and separating the liquid from the cream. However, during my recent trip to Trader Joe’s I spotted this gem… Coconut Cream! It’s already been separated from the liquid, leaving you with the good stuff that you can make into the whipped cream!
The first step is to place the can in the fridge for a day or two. Once you are ready to make the recipe, simply open the can, scoop into a bowl, add a couple tablespoons of powdered sugar, and a teaspoon of good vanilla.
Whip for a minute or two until it is the consistency of traditional whipped cream {only it will be slightly heavier}. Tada!! How simple is that?!
Top your homemade Vegan Chocolate Pudding with a dollop of Coconut Whipped Cream and serve!
Vegan Chocolate Pudding Serving size: 6
Ingredients - ¼ cup corn starch
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 cups unsweetened coconut milk
- ½ cup nondairy semisweet chocolate chips or 4 oz. chocolate, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon non-hydrogenated, nondairy butter
Instructions - In a medium bowl, stir together the corn starch, sugar, and cocoa powder. Set aside.
- In a medium-size saucepan, over medium heat, bring the coconut milk just to a boil, then begin whisking in the sugar combination until smooth. Turn the heat on low, and cook, stirring constantly, until the mixture thickens {about 5 to 7 minutes}. Remove from the heat.
- Immediately add the chocolate chips, vanilla, and butter. Stir gently with a rubber spatula until the mixture is smooth.
- Pour into 6 to 8 small bowls, ramekins, or wine glasses.
- Serve warm, or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
Notes The pudding with store in the refrigerator for up to 3 days. Enjoy!
Serving size: 6
- ¼ cup corn starch
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 cups unsweetened coconut milk
- ½ cup nondairy semisweet chocolate chips or 4 oz. chocolate, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon non-hydrogenated, nondairy butter
- In a medium bowl, stir together the corn starch, sugar, and cocoa powder. Set aside.
- In a medium-size saucepan, over medium heat, bring the coconut milk just to a boil, then begin whisking in the sugar combination until smooth. Turn the heat on low, and cook, stirring constantly, until the mixture thickens {about 5 to 7 minutes}. Remove from the heat.
- Immediately add the chocolate chips, vanilla, and butter. Stir gently with a rubber spatula until the mixture is smooth.
- Pour into 6 to 8 small bowls, ramekins, or wine glasses.
- Serve warm, or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
Coconut Whipped Cream Ingredients - 1 can of Coconut Cream {I used Trader Joe's}
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions - Make sure that the can of coconut cream has been refrigerated for at least one day.
- Remove from the refrigerator and scoop the coconut cream into a medium-size mixing bowl.
- Add in sugar and vanilla.
- Mix with electric beaters {or whisk paddle attachment} for approximately 2 minutes until the coconut mixture resembles that of traditional whipped cream.
Notes The Coconut Whipped Cream can be kept in the refrigerator for at least one week. Just whip once more, prior to using!
- 1 can of Coconut Cream {I used Trader Joe's}
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Make sure that the can of coconut cream has been refrigerated for at least one day.
- Remove from the refrigerator and scoop the coconut cream into a medium-size mixing bowl.
- Add in sugar and vanilla.
- Mix with electric beaters {or whisk paddle attachment} for approximately 2 minutes until the coconut mixture resembles that of traditional whipped cream.
>>> Behind the Scenes <<<
