Coconut chocolate chocolate pudding
Do you think you avoid chocolate desserts on the entire number of dollars? Try this whipped pudding.
One of the fastestTout 30 Desserts to do is this chocolate coconut pudding.
This version is a conventional cooking chocolate chocolate pudding reloook, jumping the dairy for coconut cream and sugar for dates. It has just as much body and texture as the regular pudding, and if you like something even bigger, you can cool it, then whip it (by hand or in a mixer) to a consistency similar to a foam.
The whip filling with coconut cream is optional, but delicious. Do not skip the espresso powder - it helps to amplify the flavor of chocolate to something of a richer and deeper flavor.
Made 2 servings
Ingredients
1 1/2 cup of coconut cream
1/4 cup of raw cocoa powder
3 tablespoons of date syrup
1 tsp vanilla extract
1/4 c. Sea salt tea
1/4 c. TSP espresso powder
How to do it
- Pour 3/4 cup of coconut cream into a small saucepan; Place the remaining 3/4 cup in the refrigerator to relax until it is ready to use. Whisk in cocoa powder and date syrup. Cook over medium heat, stirring constantly for about 5 to 8 minutes, or until the mixture thick and covers the back of a spoon. Remove from heat and stir in vanilla extract, sea salt and espresso powder.
- Leave the cold powder slightly, then divide between two bowls. Cool or serve hot.
- Place the remaining 3/4 cup refrigerated coconut cream in a mixer and mix at high speed until Airy and Fluffy. Divide between the bowls of pudding.
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