Jun 13 2012
Erynn shares this delicious and creative pudding.
So it’s a rainy day out, my garden is loving it (truthfully I am too) but my toddler is grumpy so I’m feeling the need for some chocolate.
I scour the cupboards, but we’re due for a shopping trip so there’s not a lot in there, BUT I find the perfect ingredients for a delicious dairy free, low glycemic index chocolate pudding. Throw it all together and hope it works as well as I think it will… It does!!
In a bowl, or blender, or food processor combine 1 can full fat coconut milk, 1/4 cup cocoa powder, sweeten to taste with agave syrup or coconut sugar (regular sugar works too) and blend or mix until smooth. Add some fruit if desired. I had freeze dried strawberries so I used them but just about any fresh or frozen fruit would work (don’t thaw the fruit first use it frozen).
Pour into dessert bowls and chill until set. The coconut milk stiffens in the cold which is what gives this the lovely pudding consistency you don’t have to whip it first.
You can refrigerate in the mixing bowl if you want and dish it out once it’s done, it will just take longer to set.