When stressed, there’s really nothing better than a big heap of something chocolate. It’s also ungodly hot in FL, especially when sitting on the balcony to get internet, so I was really jonesing for some cold creamy chocolate pudding the other day.
I made this two ways – once vegan with coconut milk, and once with whole milk. Both are entirely eaten already and they are both entirely PHENOMENAL.
Oh, and it only take 5 minutes. Ready?
3/4 C sugar
3 TBS cornstarch
1/3 C Hershey’s Special Dark Cocoa Powder
1 14oz can coconut milk – and don’t you dare make it “light” (or 2 Cups of the milk of your choice – cow, nut, oat, etc.)
2 tsp vanilla extract
Pour sugar into a microwave safe bowl then sift in the cornstarch and cocoa powder. Make sure it’s really blended without any lumps then whisk as you gradually pour in the milk until combined.
Place in the microwave for 3 minutes, stir, then heat for one more minute before stirring again. If it doesn’t look shiny and thick, try 30-60 seconds more (but keep an eye on it or it will boil over!).
Stir in the vanilla extract then cover with plastic wrap and refrigerate until chilled.