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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.
