Have you ever made your own pudding? It is so easy to make and my daughter absolutely thinks that it is the best thing ever. She is not easy to please, so it is a huge win when she actually asks me to make her something over and over again. It takes about 10 minutes from start to finish, so I am happy to make her pudding whenever she likes. This version is dairy free, but every bit as rich and creamy as the pudding you remember from your childhood.
I am late to the party on the coconut “whipped cream” and let me say, that is probably a good thing. I would like to put it on everything that I eat, it is so incredibly delicious. Even my oldest son, who considers himself be a whipped cream connoisseur of sorts is in love. He was hesitant to even taste it, but now he asks for this whipped cream instead of the heavy cream kind. The key to making this is very cold coconut milk. You need the solids to actually be solid, so a good day or two in the fridge. I now keep a few cans in there so I can have this whenever I want. Flip the can upside down and it is easier to get the solids out. Whip and flavor just as you would regular whipped cream.
I made these cute little jars for Ava to grab from the fridge as a snack. The other bonus of the whipped coconut cream is that is lasts a lot longer than dairy whipped cream. If you have a child with a dairy allergy or are just looking to reduce the amount of dairy you eat, this is a fun treat that feels indulgent and like you are not missing any creamy deliciousness in your life.
1/3 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
1/4 teaspoon salt
3 cups Almond Breeze Almond Coconut Blend
1 teaspoon vanilla
3 Tablespoons vegan butter (optional)
Whipped Coconut Cream:
1 can full fat coconut milk (that has been chilled for two days)
2 Tablespoons sugar
1 teaspoon vanilla
Whisk together sugar, cocoa, cornstarch, and salt.
Slowly whisk in almond milk.
Heat over medium heat, stirring constantly.
Cook until the pudding begins to thicken and comes to a bubble. Whisk in butter.
Remove from heat and add vanilla.
Cover with plastic wrap or put in jars. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.
To make whipped coconut cream: Chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom. Pour out the liquid and save for another use.
Scoop the cream out and add to the chilled bowl.
Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.
Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.
Disclosure: I am being paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however all opinions expressed are my own.