Ingredients
Scale
- ½ cup (32g) Dutch-processed cocoa powder (sifted)
- 3 tablespoons (24g) arrowroot powder (or tapioca flour)
- ¼ teaspoon salt
- ½ cup maple syrup
- 1½ cups coconut milk beverage (not the canned kind)
- 1 cup coconut cream (you can buy canned coconut cream or use the top part of a can of full-fat coconut milk)
- 2 teaspoons vanilla extract
- Whipped coconut cream (for topping)
Instructions
- In a medium saucepan, whisk together the cocoa powder, salt, and arrowroot powder.
- In a separate bowl, whisk together the maple syrup, coconut milk, and coconut cream. Slowly add the liquid ingredients to the dry ingredients, whisking constantly as you pour in the liquid to prevent clumps from forming.
- Bring to a slow boil over medium heat, whisking constantly.
- Turn the heat down to low and let the pudding simmer for about 5 minutes, whisking frequently, or until the pudding is slightly thickened – don’t let it get too thick or the pudding will set up too firmly. It will thicken in the refrigerator. Remove from heat and whisk in the vanilla extract.
- Transfer to a large bowl and refrigerate for at least 2 hours or until chilled through. Serve with So Delicious CocoWhip on top.