Vegan Chocolate Pudding

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   In medium saucepan, stir together the sugar, tapioca starch, cocoa powder, and salt.

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   Whisk in 1/4 cup of the coconut milk to make a paste.

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   Stir in the remaining milk and vanilla.

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   Bring to a boil.

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   Stirring constantly Reduce heat and simmer for one minute or until pudding starts to thicken.

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   Portion in shallow glass bowl or individual bowls.

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   Cover with plastic and refrigerate for at least two hours before serving.

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   I made changes from Sarah Kramer's recipe, so do not expect it to be exactly the same if you find it in print.

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   She does not specify what kind of vegan milk to use.

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    Since I used coconut, I also cut down the amount of sugar.

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    I also use Raw Sugar or sometimes Agave syrup as those are better for you than refined sugars.

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    ;-D Sarah Kramer has TONS of amazing Vegan recipes!

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    Her website is GoVegan.

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    net.

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    You can find her books and many other things there.

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    And if you want to buy her book she will sign and personalize it for no extra charge!!!

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    Gooooo Sarah!

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    Please!

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    let me know if you try this and how you like it!

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    *I recommend using Thai Kitchen (full fat) coconut milk, it always tastes the best and the fat is not bad for you because it is non-hydrogenated palm fat.

* Per serving · 4 servings · Values may vary.