Coconut Milk Chocolate Pudding
Remember Snack Packs? This is the allergy-friendly glow-up. Thick, chocolatey, and made with five ingredients. I serve it warm for cozy nights and chilled with coconut whip for fancier vibes.
Ingredients
Key Ingredients
- full-fat canned coconut milk So Delicious or Thai Kitchen
- cocoa powder Dutch or raw cacao
- cornstarch or arrowroot powder for thickening
- maple syrup or coconut sugar
- vanilla extract
Instructions
- Whisk cocoa, starch, and sugar in a saucepan.
- Slowly add coconut milk, whisking as you go.
- Cook over medium-low until thick enough to coat a spoon (7–10 minutes).
- Remove from heat, stir in vanilla.
- Pour into ramekins and chill.
Notes
Rachel tip: If you’ve ever had pudding separate or turn lumpy, it’s because of the heat. Stir constantly on medium-low and don’t walk away. Make-ahead: This is a dream for parties—just chill and serve in tiny jars with spoons.