A few weeks ago, I made a Vegan Chocolate Pudding (delicious) that used tofu (soy) as the base ingredient. While this pudding was the perfect gluten & dairy-free solution for me, it wasn’t for one of my readers. I soon had a request for a gluten-free, dairy-free, soy-free and corn-free chocolate pudding. Wow. Deb, this post is for you.
After spending some time determining what would provide a nice and thick pudding texture, I came up with this Allergy Friendly Chocolate Pudding. Coconut milk is the main ingredient and a combination of tapioca starch and arrowroot powder help create a thick and creamy texture, that’s perfectly pudding-like.
The end result? A yummy chocolate pudding safe for the masses. :)
- Mix ½ cup coconut milk with tapioca starch and arrowroot until dissolved. Set aside.
- In a medium nonstick saucepan, add the remaining coconut milk and stir over medium heat until liquid starts to bubble. Reduce heat to low and whisk in the melted chocolate, vanilla and salt.
- Slowly add in the tapioca mixture while continuously whisking. Allow liquid to cook for about 15 minutes, stirring constantly, until the liquid becomes nice and thick.
- Transfer into individual glass containers, cover and refrigerate overnight before serving.
• Excess condensation will form on the lid or cover while the pudding is cooling, so remove the cover gently and shake off any excess water
• This pudding has a tendency to form a thick skin on the surface, that’s perfectly good to eat… but if you don’t like “pudding skin,” lay a piece of plastic wrap directly on top of the pudding surface, smoothing it out completely before refrigerating.