Double-boiler or large pot with large metal mixing bowl
Ingredients
1cupgranulated sugar
.33cupall-purpose flour 1/3 cup + 1 tablespoon
.25teaspoonsalt
1.5cupswhole milkcoconut or Cashew milk (box)
1.5cupsheavy creamfull-fat coconut milk in a can-shaken before opening
3large egg yolksbeaten
2tablespoonsunsalted butteror non-dairy butter
1teaspoonpure vanilla extract
2.5ouncesunsweetened chocolatedo not use sweetened chocolate
Instructions
Have all ingredients ready!
Mix sugar, flour, and salt together in the top of a double - boiler OR in a large stainless steel bowl.
Stir in the milk and cream (or half & half, or coconut milks) and cook over simmering water in a large pot for 15 minutes, stirring constantly until thick.
Gradually add a small amount of hot mixture to a small bowl with the 3 egg yolks, whipping to prevent eggs from scrambling.
Whisk the egg mixture into the hot milk mixture in the large bowl, and cook over medium heat for an additional 3 minutes.
Remove from heat and add the chocolate, stirring to combine. Remember, this bowl is REALLY HOT!! Protect your hands and your work surface from the heat.
Add the vanilla and butter, stir to combine. Your homemade chocolate pudding will already be thick and creamy.
Cover with plastic wrap and place in the refrigerator to chill. You can also divide the pudding into individual serving dishes if you prefer, and place a layer of plastic wrap on top of dish.
When ready to serve, you can top your creamy pudding with Coconut Whipped Cream, or regular whipped cream and chocolate shavings or fresh fruit.
Notes
To prevent lumpy pudding, make sure to whisk the mixture thoroughly while cooking and gradually add the dry ingredients to the wet ingredients while stirring constantly.
When stored in an airtight container in the refrigerator, homemade chocolate pudding can typically last 3 to 5 days.
Nutrition Facts are calculated using dairy products.