I was looking for something special to have for dessert tonight after being reminded by Little Miss that we purchased a set of “ice cream dishes from a flea market, forEVer ago” and have never used them.
“We should use them,” she said.
Honestly, she’s right. We got these beautiful dishes for a steal probably 2 years ago because I had the bright idea that serving everyday things in containers like these can turn any meal or snack into something special.
This afternoon I decided to try my hand at chocolate pudding, dairy-free style. I searched the internet for recipes and then after checking out a few decided to come up with something by combining several recipes together.
Here’s my concoction with a few detailed directions:
Dairy-Free Chocolate Pudding
2-3 tablespoons cornstarch mixed in 2 tablespoons of cold water until smooth.
¼ teaspoon gluten free vanilla
1 ½ cup coconut milk (rice, soy or even almond would work)
Directions: Combine cornstarch, vanilla and milk into a medium saucepan.
⅓ cup sucanat
¼ cup unsweetened cocoa powder
Directions: Mix the dry ingredients in a bowl and pour about half of the wet ingredients into the bowl and whisk quickly until smooth. Pour chocolate mixture into the saucepan and combine. Place saucepan over medium heat and stir consistently until thickens. Allow to cool slightly, pour into bowls and refrigerate several hours before serving.
The simplest directions to give you would be to combine all the ingredients into a saucepan, cook over medium heat until thickens. I hope it is helpful to have a more detailed directions to keep he pudding from being lumpy. Most of the recipe reviews I saw complained about lumpy puddings, but I think that is because most people do not know (1) how to handle cornstarch and (2) how to handle cocoa powder. Both of these ingredients lump when added to wet ingredients especially when warm. Hope these directions make sense and help.
By the way, it turned out really well. For a dairy lover, it was good!