I was playing in the kitchen last night while my potatoes were boiling. I decided to try another pudding recipe. This one uses a can of coconut milk instead of an avocado. I know trying to find, or even pick a ripe one, can be intimidating. I was playing around with the coconut milk the other day trying to make a Dairy Free Banana Cream Pie. “Why, you ask, would one want a Dairy Free Pie?” Because I have a dairy allergy, as well as, a peanut allergy. So I’m always trying to find alternatives for those ingredients. I believe my second attempt at my Banana Cream Pie was successful, but my family has had the real Banana Cream Pie and said that the non-dairy one was not as good. I will share it if anyone would like the recipe. The pie called for coconut milk, and you were to simmer it to make the custard base for the pie. It set up so nice and reminded me a little of the texture of my mousse. So the wheels started turning and I decided to make a non-dairy Chocolate Raspberry Pudding. It was amazing. I am going to take you through the steps and include pictures of each step so you know what it should look like. The ingredient list and calorie count is below. It is a great low calorie snack. And you do not need a food processor to make the pudding. All you need is a whisk and a few pans.
1 – 13.5 ounce can Coconut Milk, shake vigorously to mix
1/4 cup Sugar
1/2 teaspoon Salt
1 scoop Vanilla Protein Powder (I use Egg Protein Powder)
3 Tablespoons Cocoa Powder (I use Dutch Processed Cocoa Powder)
1/2 teaspoon Espresso Powder (Optional – It intensifies the chocolate taste)
1/3 cup Semi-Sweet Chocolate Chips (I use Guittard Chocolate)
1 Tablespoon Chambord (Raspberry Liqueur) or 1 teaspoon Raspberry Extract
I used the Chambord, because that is what I use in my mousse.
This recipe makes 5 – 4 ounce servings of pudding. Each serving has 105.6 Calories, 5 grams of Fat, 6.2 grams of Protein and 9.7 Carbohydrates.
Here are the steps with photos:
In a separate bowl, place cocoa powder, protein powder and espresso powder. Pour half of the coconut milk in and whisk until smooth. Set aside.
Place sugar and salt in a saucepan, and pour the remaining half of the coconut milk into the saucepan. Whisk over low heat until the sugar and salt are dissolved, approximately 2 minutes. Don’t let it boil.
Slowly add in the chocolate mixture and continue to whisk on low until the pudding reaches a simmer and thickens a little, approximately another 2 minutes.
Remove the saucepan from the heat and stir in the chocolate chips and Chambord until the chocolate melts into the mixture and it’s smooth and silky.
Set the pudding aside and allow to cool for approximately 10 minutes. Then pour into 5 – 4 ounce serving bowls.
Lay saran wrap across the top of the pudding so that no moisture will lay on the pudding. Then place in the refrigerator for approximately 2 hours to cool and set up.
You can garnish with coconut flakes, raspberries, strawberries or anything else you like.