There is something so nostalgic about chocolate pudding and even more nostalgic about dipping your spoon into a deliciously layered “dirt” cup.
This pudding took me quite some time to nail because, let's be honest, expectations were high, and I am VERY happy to report that this one blew me away.
2 cans full fat coconut milk or coconut cream, refrigerated overnight
3.5 tbsp arrowroot powder
1/2 cup + 3 tbsp coconut sugar
1/4 cup cacao powder
1 cup chocolate chips
2 tsp vanilla extract
1/4 tsp sea salt
Flip your refrigerated coconut milk cans upside down. Due to refrigeration your coconut milk cream should have hardened. Once you open your can pour the liquid that is left on top into a high speed blender. Add your arrowroot starch into the blender and blend on high for 30 seconds. Set aside.
Scoop the hardened cream into a pot on the stove. Turn heat to low. Add your coconut sugar and cacao powder. Stir until your cream has melted into the coconut sugar and cacao powder.
Bring mix to a low boil , continuously stirring for 5 minutes.
Stir in your arrowroot liquid mixture and chocolate chips.
Bring to a low simmer, continuing to stir until all is one cohesive mixture, about 3 more minutes.
Remove your pot from heat and allow pudding to cool.
When cooled, add your pudding into your high speed blender and blend on high for a minute to ensure your pudding texture is smooth and creamy.
Pour pudding into a sealed container and allow to thicken in fridge for at least a few hours, overnight is best!