Boxed instant pudding mix. Handy, yes. Taste wise? Not so much. Boxed cooked pudding? Considering what actually goes into pudding, and how easy it is to make, it is a crime to buy it! But more so, finding a vegan/plant-based mix is pretty hard. I originally developed this recipe for TrailCooking, for a portable version of pudding. You can have top quality ingredients and do it on a budget – and have a kid-friendly dessert quickly.
This quick and easy one pot dessert is vegan, plant-based, gluten-free, loaded with coco fat and most of all, isn’t overly sweet. Having said that, if you have a sweet tooth you may want to use an extra Tablespoon of sugar. If you use brown sugar, rather than coconut sugar, it will be sweeter as well.
Just enough for a chocolate craving!
Semi-Sweet Chocolate Pudding
- 2 Tbsp organic Creamed Coconut (see below)
- 2 Tbsp Coconut Palm Sugar or brown sugar
- 2 Tbsp unsweetened organic cocoa powder or Raw Chocolate Powder
- 1 Tbsp Arrowroot Starch or cornstarch
- Pinch fine sea salt
- 2 Tbsp semi-sweet or dark chocolate chips, preferably organic/vegan
Add dry ingredients to a small pot, whisk in 1 cup water till smooth. Place on stove, over a low to medium flame. Whisk constantly until bubbling and thick, take off heat.
Serve warm, or chill before serving. I happen to like pudding skin, so chill uncovered.
Serve with chocolate sprinkled across top.
Serves 1 to 2.
Using creamed coconut – it comes in bars, that look a lot like soap. Working in a cool room (below 70° works best), finely grate the bar on a cheese grater. Store in an airtight container. If your house is warm consider storing it in the refrigerator. We like it cold here (64°). Creamed coconut will melt to a point at higher temperatures (not quite like coconut oil, but it isn’t great for say the dog days of summer).