Thicc Chocolate Pudding
Do you remember those little chocolate pudding cups your parents would pack in your lunch in elementary school?
This is not like those. This is like those pudding cups grew up and went to Harvard and started a family of equally successful children. This pudding goes on weekend trips to Fiji and drinks espresso after dinner. This pudding wears tailored clothes and always has on two matching socks. You feel me?
This pudding is also extremely easy to make, which makes me love it even more.
The base of this pudding is full-fat canned coconut milk. I haven't tried making it with light coconut milk, for the obvious reason that chocolate pudding is not a health food and I want all the fat those coconuts have to offer. The bulk of the recipe time is allowing the pudding to chill and set in the fridge (which is not easy with the smell of chocolate filling the kitchen)... But let me tell you, it is worth the wait.
I like to make these a day ahead of when I need them, and just take them out about 15-20 minutes before serving to top with whipped cream and toasted pepitas or berries, depending on the season. Please keep in mind when portioning, these babies are THICCCCC and rich (as the name suggests), so a little goes a long way!
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Thicc Chocolate Pudding
Prep Time: 10 mins Cook Time: 10 mins Total Time: 4 hrs 20 mins
· 1 13.5-ounce can full fat coconut milk
· 9 ounces dairy free dark chocolate, chopped (I used Enjoy Life dark chips)
· 2 teaspoons vanilla extract
· vegan whipped cream (optional for topping; I used CocoWhip)
· toasted pepitas (optional for topping)
1. Pour coconut milk into a small sauce pan, and bring to a simmer over medium heat, stirring frequently.
2. Stirring continuously, bring to a boil and immediately remove from heat.
3. Add 5 ounces of the chocolate to the hot milk and stir until fully incorporated and smooth. Add in the remaining 5 ounces of chocolate and stir well until fully incorporated and no chunks of chocolate are left.
4. Stir in vanilla extract and mix well.
5. Pour the mixture into small ramekins covered in plastic wrap and chill in the refrigerator for 4 hours, or overnight to set.
6. Pudding should be removed from fridge about 20 minutes before serving. Top with whipped cream, sprinkle with toasted pepitas or berries or granola or vegan brittle- or whatever the heck you like, and enjoy!