Here is a beautiful recipe using coconut oil (as mentioned in my last post). - I’ve been playing around with puddings for a while, in an attempt to find something special that doesn’t use soy milk or tofu, as we are trying to cut down on soy in our diet. Though I’m not pretending for a moment that this is a healthy recipe, it’s by far better than a recipe that uses cow’s milk or cream, so as far as wicked desserts go, it’s not altogether bad ; )
The coconut milk and oil combined are the perfect consistency, and the taste is incredible. You can, of course, use different vegan chocolate, but the Lindt chocolate is especially amazing. Please note however, that most other Lindt chocolate has milk in it – it’s only the 85% and up that doesn’t.
And most importantly, this recipe can be whipped up (literally!) in about 10 minutes. It’s nice to refrigerate afterwards to firm the mixture up a bit, but if you can’t wait, and you’re prepared to eat it slightly more runny, go ahead and plough in as soon as it’s made!
I 1 can coconut milk (chilled for at least 4 hours)
I ½ bar of Lindt 85% Dark Chocolate (uses Demerara sugar, which is suitable for vegans who don’t eat white sugar)
I 2-3 tablespoons organic raw sugar (or replace with agave – though it will come out a bit runnier)
I 1 heaped tablespoon coconut oil
I 1 teaspoon vanilla essence (use good quality essence – it makes a big difference!)
I 2 heaped tablespoons cocoa
I Pinch of salt
1. Melt the broken up chocolate and oil, either in a double boiler or in the microwave (low heat – stirring often - be careful not to burn the chocolate).
2. Add sugar to the melted chocolate and oil, and stir well to mostly dissolve. Set aside to cool a bit. If you’re using agave, leave this step out, and add agave to the step below.
3. To a medium sized mixing bowl (don’t use a large bowl – this does seem to affect the firming up process for some odd reason!), add the coconut milk, vanilla, salt and cocoa. Mix with cake mixer, first on low, then on medium for about a minute, scraping the sides a couple of times.
4. Add the (now cooled) choc/oil/sugar mix to the bowl and continue to beat on medium speed for a few minutes, until the mix has gotten a bit thicker.
5. You can now either refrigerate the mixture in the bowl (covered) or pour into ramekins and refrigerate, for anywhere between an hour and over night.
6. To serve, you can add some grated chocolate to the top of the pudding. Serving with strawberries is especially divine.
This mixture will keep well in the fridge for a couple of days.