Vegan Chocolate Pudding

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I have some serious hate for pudding. I don't quite understand it myself, but I always have.  There's something about the texture that just freaks me out. It's not quite a liquid, it's not quite a solid – it’s this weird food compromise that makes me gag at the very thought.

But then there’s Jen…

This girl loves herself some pudding, more specifically she loves herself some chocolate pudding pie.   It’s a food memory for her, something her grandma used to make and if you know me at all, you know how I feel about food nostalgia.  So, it should come as no surprise that when she recently gave up dairy and gluten, I had to start upping my pudding game.

Thanksgiving was coming up and I knew she was planning to make do with some sort of yucky store bought frozen dessert or worse yet, experience a holiday completely dessert free.  That was NOT GOING TO HAPPEN, at least on my watch.  Family time without dessert is like family time without wine.  Totally and utterly impossible.

So I got to work in my weird little batter covered recipe book to formulate pudding without eggs, milk or basic pudding ingredients.  I had little hope honestly.

I wrote 3 recipes to start with, making notes from some of the things I saw people were doing like chia seeds, flax seeds, and tapioca bases.  No, no, no. I actually broke a pencil in my little tantrum.  I totally get the merits of all those bases, but the thing is – this is a food memory, and a food memory must be as close to it’s original ingredients as possible.  And then the light bulb went off.

Thank goodness for the 50’s and the beginning of frankenfood.  Canned this and instant that was actually going to help here, the answer was simple - instant pudding.  Instant pudding is essentially cornstarch, liquid and flavor.  Uck, pudding is gross – even in it’s ingredients.

But that’s what we did.  I crafted a quick recipe for a simple 50’s style cornstarch pudding.  I omitted eggs with abandon and crossed my fingers, even though I expected it to turn out poorly.  As luck would have it? It’s a really good pudding, if I do say so myself.

A quick note about this pudding:  it’s going to grow skin as it cools (just mix it really well again and deal) and the other note I got from Jen the other day is DO NOT FREEZE IT…. EVER.  Apparently, it turns into some sort of solid that melts into a dough and things get weird.  So, make what you’re going to eat (which shouldn’t be hard if you’re a pudding fan) It also works in our favor that it’s vegan, so you can safely keep it a week or so in the fridge, in an air tight container.

DifficultyBeginnerYields10 ServingsPrep Time5 minsCook Time11 minsTotal Time16 minsCategory, , , , , ,
Yields10 Servings
Prep Time5 minsCook Time11 minsTotal Time16 mins
 1 cup Cane Sugar
 3 tbsp Cornstarch (Make sure it's gluten free)
 ½ cup Cocoa Powder
 1 pinch Salt
 2 ¼ cups Coconut Milk
 2 tsp Vanilla

In a large, heavy bottomed pot, whisk together sugar, cornstarch, cocoa powder, salt, vanilla and milk.

Place the pot on the stove top over medium heat and whisk until the lumps begin to disappear. Keep whisking as the pudding heats (you don't want burnt chocolate on your hands!) Bring it to a gentle boil.

The consistancy will start to change. When the pudding sticks to a spoon but easily slides off, you've got it right. Remove it from the heat and set it aside to cool.

If you leave it to totally cool, you'll end up with a pudding skin. It tastes fine no matter what, but if you're worried about the skin looking yucky, you can add a bit of margarine to the warm pudding, which helps to reduce it, or you can just pour it into the bowls you'll be eating it out of before it gets a chance to skin up. Just don't panic if you see this - there's nothing wrong, promise!

Nutrition Facts

Serving Size 1/4 Cup

Servings 10


Amount Per Serving
Calories 146
% Daily Value *
Total Fat 13.4g21%
Saturated Fat 11.8g19%
Sodium 25mg2%
Potassium 251mg8%
Total Carbohydrate 7.8g3%
Dietary Fiber 2.5g10%
Sugars 2.1g
Protein 2g4%

Calcium 14%
Iron 2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup Cane Sugar
 3 tbsp Cornstarch (Make sure it's gluten free)
 ½ cup Cocoa Powder
 1 pinch Salt
 2 ¼ cups Coconut Milk
 2 tsp Vanilla

Directions

1

In a large, heavy bottomed pot, whisk together sugar, cornstarch, cocoa powder, salt, vanilla and milk.

2

Place the pot on the stove top over medium heat and whisk until the lumps begin to disappear. Keep whisking as the pudding heats (you don't want burnt chocolate on your hands!) Bring it to a gentle boil.

3

The consistancy will start to change. When the pudding sticks to a spoon but easily slides off, you've got it right. Remove it from the heat and set it aside to cool.

4

If you leave it to totally cool, you'll end up with a pudding skin. It tastes fine no matter what, but if you're worried about the skin looking yucky, you can add a bit of margarine to the warm pudding, which helps to reduce it, or you can just pour it into the bowls you'll be eating it out of before it gets a chance to skin up. Just don't panic if you see this - there's nothing wrong, promise!

Vegan Chocolate Pudding

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