Chocolate Pudding - Vegan and Gluten Free


 Smooth, dark and chocolaty, this is almost a guilt-free chocolate pudding that is a low calorie, gluten-free and vegan 




There comes a day during monsoon when the rain stops and the day is exceptionally bright. The sky looks blue and it feels like autumn. This also turns out to be a busy day as a lot of washing, cleaning and drying happen.  



After winding up the daily chores,  we went to the orchard.




A Dove was sunning itself on an apple tree and sonorous song of a streaked laughing thrush echoed in the air.


Bunches of wild roses adorn the back wall. It smells heavenly as we pass by. A thousand insects and bees throng the pink flowers.

Being a very hot day there was an intense craving for something cold and sweet. Sweet also comes with a pang of guilt.  However, once in a while it is not very unhealthy to have a small portion of dessert to satiate sweet cravings. We decided to make chocolate pudding. Every effort went into making it guilt-free. Dairy milk was substituted with coconut milk and we used raw sugar.


Dressing up the pudding is the most exciting part and the kids love it.

Daughter made chocolate bark for garnish. Some went into garnishing, the greater amount was popped into the mouth. This is the fun of cooking together. 

The pudding turned out delightfully delicious and light. Smooth, dark and chocolaty, this is almost a guilt-free chocolate pudding that has become our favourite family dessert. 

Chocolate Pudding - Vegan and Gluten-Free

Ingredients

  • 1 ½ cups coconut milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons + 2 teaspoons raw sugar
  • 1 small pinch salt
  • 75 grams dark chocolate
  • 1 ½ tablespoons corn starch.
  • ½ teaspoon vanilla extract


Instructions

  1. Heat 1 cup milk in a thick bottom saucepan. Add cocoa powder, sugar and salt.
  2. In the meantime whisk corn starch in ½ cup milk in a cup. Add this to the hot milk. Stir well and bring the milk to a boil stirring continuously. Let it simmer for 2-3 minutes.
  3. Turn off the heat.
  4. Break the chocolate into small pieces and add to hot mixture. Stir until it melts. Add vanilla extract.
  5. Transfer pudding to bowls. Let the pudding cool.
  6. Keep the bowls in the refrigerator overnight or for 3-4 hours. The pudding will become thick.
  7. Garnish with chocolate curls/ chocolate bark. Sprinkle some cocoa powder. Serve.



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2 comments:

  1. Lovely recipe..thanks for sharing :) Just a small question..Can we use normal milk instead of coconut milk?

    ReplyDelete
  2. Hello!
    Yes, you can use regular milk instead of coconut milk. Use whole milk for a creamier pudding. Hope you enjoy this one :)

    ReplyDelete