Categories: Pudding- flan - Mousse

Ingredients

• 6 Tbsp. unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• pinch salt
• Pinch espresso powder, optional
• 3 cups unsweetened diary-free milk such as Milkadamia macadamia nut milk
• 2 tsp. vanilla extract
• 1 Tbsp. solid coconut oil
• Whipped topping/ cream, optional for serving

Directions

1. Sift cocoa, granulated sugar, cornstarch, salt and expresso powder into a medium saucepan.

2. Whisking constantly, pour in the nut milk and vanilla extract and bring to boil over medium-high heat. Immediately reduce heat to low and cook, whisking frequently, for 5 minutes or until mixture thickens. Remove from het and stir in cocoanut oil.

3. Pour pudding into ramekins. Cover with plastic wrap and refrigerate at least 1 hour or until chilled and set.

4. Serve with a dollop of whipped topping.

5. Note: To make your own dairy-free whipped “cream”, refrigerate a can of full-fat coconut milk for several hours- long enough for the fat to separate and rise to the top of the liquid. Then scrape off the solid fat and whip it with a tsp. or so of sugar as you would heavy cream.

Email to a friend | Print this recipe | Back