Coconut Chocolate Pudding

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Every year I make chocolate-covered strawberries for my boys for Valentine’s Day.  This is a tradition that really shouldn’t be messed with.  Chocolate + Strawberries = Love.  But I thought it might be fun to add a little something this year, so I made this to-die-for chocolate pudding.  It’s super easy and vegan!

I got a little crazy with the whole coconut thing and used coconut palm sugar, coconut milk and coconut oil in this recipe.  The result is actually a subtle hint of coconut which is a perfect compliment to the chocolate.

First combine coconut sugar (or brown sugar) with cornstarch in a saucepan.  Then gradually add non-dairy milk, your choice, I used coconut milk.  Heat over medium heat and whisk constantly. This smells really good, kind of like caramel.

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When the mixture starts to thicken and begins to boil, take it off the heat.  Add good quality vanilla, coconut oil and chopped chocolate.  The coconut oil gives the pudding a beautiful shine and texture.

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Serve with a variety of toppings: diced strawberries, toasted unsweetened coconut, sliced almonds and/or sweet cacao nibs. This is the fun part!

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HAPPY VALENTINE’S DAY ! ! !

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Coconut Chocolate Pudding

Serves 4-6 Adapted from Vegetarian Times’ Velvet Smooth Dark Chocolate Pudding

3/4 cup coconut palm sugar or packed light or dark brown sugar

3 Tbsp cornstarch or arrowroot

2 1/4 cups unsweetened coconut or almond milk

1 tsp vanilla

1 Tbsp extra virgin coconut oil

8 oz non-dairy semisweet chocolate, chopped

Optional toppings: diced organic strawberries, toasted unsweetened coconut, sliced almonds and/or sweet cacao nibs.

Whisk together sugar and cornstarch in medium saucepan. Gradually stir in coconut milk, whisking constantly to combine over medium heat.  Bring mixture to boil. Cook 1 minute or until thickened. Remove from heat and stir in vanilla and coconut oil. Add chopped chocolate and let stand for 1 minute. Stir until smooth.  Let cool and serve with toppings.

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