I was craving a chocolately treat the other night, but couldn't quite bring myself to make use of the packets of Jello instant pudding we have in the cupboard. Luckily, the Internet came to my rescue and I found several recipes for making chocolate pudding from scratch. I adapted one of the recipes I found by changing some of the ingredients and replacing some of the milk with coconut milk, as I had a bit left from the chilled coconut-avocado soup I made at the end of last week. The coconut milk added a subtle sweet flavor to the pudding. The worst part of this recipe was waiting the hour to make sure the pudding was good and chilled. The resulting chocolate pudding was just what I was looking for -- smooth, chocolatey, and completely satisfying.
Homemade Chocolate Pudding (printer-friendly version)
makes 4 servings
1/2 cup sugar
1/4 cup cacao powder, sifted
1/8 cup cornstarch
1 cup skim milk
1 cup light coconut milk
1 teaspoon vanilla extract
1. Add the sugar, sifted cacao powder, and cornstarch to a medium-sized saucepot. Pour in the skim milk, coconut milk, and vanilla extract. Whisk the ingredients together.
2. Heat the mixture over medium heat. Continue whisking as you bring the mixture to a boil.
3. After the mixture has begun to boil, continue cooking for another two minutes, or until the pudding has thickened.
4. Pour equal servings into four small bowls.
5. Place the bowls of pudding in the fridge and let chill for at least an hour.
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