3cups(710 ml) coconut milk(or any other dairy-free milk like almond or cashew)
⅔cup(80 g) cocoa powder
4tablespoons(40 g) cornstarch(or tapioca starch or arrowroot powder)
¾cup(175 ml) maple syrup
¼teaspoonsalt
1teaspoonvanilla extract
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Instructions
In a large saucepan whisk together milk, cocoa, cornstarch, maple syrup and salt. Bring to a boil over medium heat, whisking frequently.
Leave on a full boil for 1 minute while stirring constantly. Remove from heat and stir in vanilla. Cool for a couple of minutes, then pour into 4 serving bowls/glasses.
*When using tapioca starch or arrow root powder, I only heat the mixture until it has thickened enough (usually when it just starts to boil), stir in vanilla and transfer to serving bowls right away.*
Let pudding cool, top with whipped coconut cream, chocolate shavings, fruit etc. and serve.
Keyword Vegan Chocolate Pudding
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