I’m in an outrage because this is way to easy to make, which means, I could have chocolate pudding at my fingertips WAY too often. If you can operate a microwave (or turn on your stove burner to low for a couple minutes), then you can make this pudding. No joke. Why do I do this to myself?!?!

But, you know, it’s not just that it’s easy; it’s creamy, rich, deliciousness that goes perfect with a nice dollop of whipped cream, a few bits of fruit, like strawberries or raspberries and a tiny little spoon so you can at least maintain some dignity while you devour it.

Add a couple drops of peppermint extract, or orange, or almond, or coconut, for variety. Or layer with your favorite fruit in cute dishes. Heck, I’m even considering using it as a cake filling because…well, just because I can. Don’t tell me what I can and cannot do! :-D.

Enjoy, my sweet pudding friends.

OH, and also, make these two together:  Quick & Dirty Strawberry Shortcake. 

Layer of Shortcake, layer of pudding, layer of strawberries, shortcake on top, dollop of whipped cream, some more strawberries. I meant to take a picture when I did this, but then it all disappeared into my face and sooo…no pic. Sorry! Take my word for it though, decadence like no other!!

Step by Step:

Heat the coconut milk and cocoa powder until scalding.

Stir in non-dairy butter and chocolate.

Pour into cute glasses and chill.

Eat!

Print Recipe

Outrageously Easy Chocolate Pudding

Simple, no cook, dairy free chocolate pudding.

Prep Time

10 minutes

Cook Time

0

Passive Time

6 hours

Servings

servings

Ingredients

• 1 13.5 oz can FULL FAT coconut milk
• 2 tablespoons cocoa powder
• 1 1/2 cups non-dairy semi-sweet chocolate or chocolate chips
• 1/4 cup non dairy butter or margarine
• 1 1/2 tablespoons cane sugar
• 1 teaspoon vanilla extract
• pinch salt
• fruit for garnish

Prep Time 10 minutes Cook Time 0 Passive Time 6 hours Servings servings Ingredients 1 13.5 oz can FULL FAT coconut milk 2 tablespoons cocoa powder 1 1/2 cups non-dairy semi-sweet chocolate or chocolate chips 1/4 cup non dairy butter or margarine 1 1/2 tablespoons cane sugar 1 teaspoon vanilla extract pinch salt fruit for garnish

Instructions

1. In a large bowl, combine the coconut milk and cocoa powder. Heat in the microwave until scalding (very hot to touch but not boiling yet). In my microwave this took 4 1/2 minutes. Heat in 1 minute increments and check each time. You can also do this in a small saucepan over low heat if you don't have a microwave.
2. Remove milk from heat source, stir in the remainder of the ingredients and whisk until completely smooth.
3. Pour into ramekins or glasses (how many you need will depend on what size they are... I made 4 in 8oz glasses, but smaller ones would be really nice too.)
4. Chill in the refrigerator for a minimum of 6 hours.

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