Chocolate Coconut Milk Pudding is a smooth, rich chocolaty pudding made using coconut milk, takes less than 10 minutes to prepare and then chills in the refrigerator until set. {gluten free, can be vegan using dairy-free chocolate}
Move over box pudding! This homemade Chocolate Coconut Milk Pudding not only tastes better than its pre-made counterpart, but it is so easy to make! Simply start by whisking the dry ingredients in a sauce pan. Next stir in coconut milk, bring to a boil and then reduce to a simmer until thickened. Remove from heat, add chopped chocolate and vanilla extract and stir until chocolate is melted. Pour the pudding into serving dishes, cover with plastic wrap (touching the pudding surface) and then chill. It could not be any easier or tastier!
To make this Chocolate Coconut Milk Pudding recipe, I gave one of my favorite pudding recipes an environmentally friendly makeover by using Silk coconut milk instead of dairy milk. Not only is it delicious, but it takes less water to manufacture a half gallon of Silk coconut, almond or soy milks than dairy milk. So during Earth month (or any month) this simple little swap can offset the equivalent of 500 teeth brushing sessions, 20 showers or more than 10 loads of laundry!
- ⅔ cup packed brown sugar
- ¼ cup cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon espresso powder (optional)
- 2 cups Silk Coconutmilk (original or vanilla)
- 2 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- In a medium saucepan, whisk sugar, cornstarch, cocoa powder and espresso powder until combined. Gradually add milk, stirring until combined. Bring to a boil and then reduce heat to a simmer for 1 minutes, or until thickened.
- Remove from heat and add chocolate and vanilla, stirring until melted. Divide mixture evenly among 4 serving bowls, covering the surface of the pudding with cling wrap. Chill for at least 4 hours to overnight.
Lovely combination.. looks awesome!!