Dairy-Free Homemade Chocolate Pudding

1. 1

   In a small sauce pan, combine coconut milk, cocoa butter, maple syrup, salt and coconut sugar. Bring to a boil and reduce to a simmer to melt cocoa butter and dissolve sugar. Let simmer for 10 minutes over low heat, lid slightly askew, stirring regularly, being careful not to over-boil the mixture.

2. 2

   In a medium-sized bowl, whisk egg yolks, cornstarch, and vanilla extract. Temper eggs by whisking constantly and adding 4 tablespoons of the coconut milk mixture to the eggs and cornstarch, 1 tablespoon at a time. Add tempered eggs to the sauce pan, whisking constantly. Simmer over low heat for about 5 minutes to cook the cornstarch, stirring to prevent burning.

3. 3

   Remove saucepan from heat. Whisking very fast, add the raw cacao powder, taking care to break up all clumps. Divide into cups and refrigerate until firm, at least 4 hours. If desired, press plastic wrap onto the top of the pudding to prevent a pudding skin from developing.

4. 4

   Before serving, top with coconut flakes, cacao powder, or whipped coconut cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.