Ingredients
Equipment
Method
Cooking Instructions:
- Step 1: In a medium saucepan, combine the 2 cups of milk (or canned coconut milk) with the heaping 1/8 tsp of salt, 1/4 cup of Dutch cocoa powder, and 1/3 cup of your chosen sweetener. Whisk these ingredients together until they are well-blended and smooth.
- Step 2: In a mixing bowl, whisk together the 1/2 cup of milk and 3 tablespoons of cornstarch until there are no lumps.
- Step 3: Place the saucepan over medium heat and bring the cocoa mixture to a gentle simmer, stirring frequently. Gradually add the cornstarch mixture while continuing to whisk.
- Step 4: Keep stirring the mixture on medium heat until it thickens, about 5-7 minutes.
- Step 5: Remove the saucepan from the heat, fold in the optional chocolate chips, and stir in the 3/4 tsp of pure vanilla extract.
- Step 6: Transfer the pudding into serving bowls and allow it to cool to room temperature. For creaminess, refrigerate for at least 2 hours before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in portions for longer storage; thaw in the fridge overnight before consuming.
- Reheat gently on the stove, adding a splash of milk to restore creaminess.