bakingglutenfreememories Chocolate pudding was a snack staple in my packed lunch for school. It made the day that much better, the obnoxious kids became more tolerable. I used to make the instant chocolate pudding mixes a lot, especially as a filling for chocolate pie. But since I prefer to make most things from scratch, I came up with this velvety chocolate pudding.
It’s smooth and rich with delicious, creamy chocolate. It is completely dairy free, gelatin free, and refined sugar free. Besides the time needed for refrigeration, this pudding whips up in about 15 minutes, which is not much longer than making a boxed pudding mix. Besides serving it in bowls for dessert, it also works as a great filling for chocolate pie. This velvety chocolate pudding is decidedly popular!
How to Make Velvety Chocolate Pudding
1. In a little bowl, add the arrowroot starch and cold water. Stir and set it aside to dissolve.
2. In a medium sized saucepan, add in the canned coconut milk, dairy-free milk, maple syrup, vanilla extract, salt, and cacao powder and whisk together. Heat on the stove on medium high. Whisk constantly for about 3 minutes, dissolving the cacao powder.
3. Stir the starch mixture again, ensuring it is dissolved. Then pour it into the saucepan, whisking until the pudding becomes thick, about 5-7 more minutes.
4. Remove the saucepan from the heat and allow the pudding to cool for about an hour. Pour the pudding into a bowl, cover it and refrigerate it for at least 2 hours.
Storage Tips and Notes
- Store the pudding in the refrigerator for 4-5 days for best results
- The pudding sets up best overnight in the refrigerator
- If you use this pudding to fill a pie crust, fully bake the pie crust first before filling it. Pour the pudding into the crust and refrigerate it preferably for a minimum of 4 hours. You want to make sure the pudding is set
Velvety Chocolate Pudding
Ingredients
- 1 – 13.5 ounce can of lite coconut milk
- ½ cup dairy-free milk (I use oat or coconut) (119ml)
- ¼ cup arrowroot starch / flour (34g)
- ½ cup cold water (121ml)
- ½ cup cacao or cocoa powder (43g)
- pinch of salt
- ½ teaspoon vanilla extract
- ½ cup maple syrup (156ml)
Instructions
- In a small bowl, add the starch and cold water, stirring it well. Set it aside to dissolve.
- In a medium sized saucepan over medium high heat on the stove, add in the coconut milk, other dairy-free milk, maple syrup, vanilla extract, salt, and cacao powder. Use a metal wire whisk to whisk constantly to dissolve the cacao powder, for about 3 minutes.
- Give the starch mixture a little stir before adding it into the saucepan. Keep whisking until the pudding becomes thick, about 5-7 minutes.
- Remove the saucepan from the heat and allow it to cool for about an hour.
- Pour the pudding into a bowl, cover and refrigerate it for at least 2 hours before serving.
It lives up to the “velvety” title. I tried this, and it tastes SO delicious that the word ambrosia came into my mind