We recently had a guest over who was lactose intolerant and I was trying to brainstorm something I could make them for dessert that wasn’t just fruit. I know first hand from my peanut and nut allergy how thoughtful it is when someone goes to the effort of making something that is safe to eat.
I’ve been on a real coconut milk binge ever since I found it at our local grocery store, and I’ve been using it in so many sweet and savoury recipes. It was wonderful for making Coconut Milk Ice Cream and Whipped Coconut Cream ….could it work for a pudding too?
Thick and decadent like traditional chocolate pudding, but without any dairy. I love it when I try out a recipe like this and Garrett’s response is “you have to make this again!”. He thinks it tastes even better than traditional pudding and there has already been a request for more this weekend.
- 1 can coconut milk
- 1 cup dark chocolate chips (make sure they're dairy free)
- 1 tsp cinnamon
- 1 tsp vanilla
- In a small saucepan over medium-low heat, stir all the ingredients with a whisk until the chocolate chips have melted.
- Pour the pudding into 4 small dishes and refrigerate for 2 hours.
In a small saucepan over medium-low heat, stir all the ingredients with a whisk until the chocolate chips have melted.
I made an extra batch and put them into our smallest pyrex containers for a special treat in our lunches this week. Homemade dairy-free pudding cups!
