One of the hardest foods for me to give up after I stopped eating dairy was chocolate pudding. It was one of my favorite desserts when I was growing up. When my children were young, I used to buy prepared chocolate pudding at my local organic supermarket. That delectable, sweet dessert was full of sugar and heavy cream. When dairy left my diet, I had to forgo that wonderful, soothing comfort food that reminded me of my childhood.
It didn’t occur to me until recently to make my own version of dairy-free chocolate pudding. After reading a few recipes and cooking up a few batches, I realized that chocolate pudding is SIMPLE to make! Why did I deprive myself of this delicious treat for oh, so many years?
Here’s the ingredient list: cocoa powder, coconut sugar, cornstarch (or arrowroot or potato or tapioca starch) erythritol or monkfruit, stevia, a pinch of sea salt and almond or coconut milk. I always have these ingredients on hand, so why didn’t I think to put them together?
It’s time for me to stop regretting my failures and celebrate my successes! This pudding has given me a new lease on life. It’s easy, it’s delicious, it’s chocolate and it’s low in sugar. I love it for all those reasons.
Dairy-Free Chocolate Pudding
It feels like alchemy when you turn cocoa powder, corn starch and dairy-free milk into this scrumptious, rich, dark chocolate pudding. Top it with coconut whipped cream for an indulgent dairy-free dessert.
- 1/4 cup organic coconut sugar
- 1/4 cup xylitol or erythritol or monkfruit sweetener
- 1/2 teaspoon liquid stevia
- 3 tablespoons organic cornstarch (or arrowroot, potato or tapioca starch)
- 1/4 cup organic cocoa powder
- pinch sea salt
- 2 cups dairy-free milk (almond or coconut)
- Whipped coconut cream (optional)
- Unsweetened cocoa powder for dusting
In a small saucepan over low heat, stir the dairy-free milk into the rest of the ingredients.
When the mixture is smooth and all lumps are gone, increase the heat to medium high, stirring constantly, and bring the mixture to a boil.
Turn down the heat to medium, and cook for 1 minute, stirring occasionally.
Turn off the heat and pour into 4 small bowls or ramekins.
Place plastic wrap on top of each bowl to prevent a skin from forming.
Place the puddings in the fridge for at least 15 minutes.
When ready to serve, remove puddings from fridge and top with whipped coconut cream and a sprinkle of unsweetened cocoa powder.
Note: For extra richness, beat an egg yolk and stir it into the pudding mixture after the dry ingredients are fully incorporated and before increasing the heat.
In a small saucepan over low heat, whisk together wet and dry ingredients.
Whisk until the mixture is smooth and free of lumps, and then turn the heat up to medium high.
Bring the pudding to a boil, turn the heat down to medium, and cook, stirring, for 1 minute.
Turn off the heat, and pour into ramekins or small bowls. Press plastic wrap over the top of each pudding to prevent a skin from forming. Refrigerate for at least 15 minutes.
Top with coconut whipped cream, and serve!