Do you happen to recollect my tirade/cautioning about making coconut whipped cream with the correct sort of canned coconut cream/milk? About the tragic, pitiful occasions I spent attempting to spare whipped cream that didn't whip by any means, but instead transformed into something that took after curds?
I'll state it has happened enough occasions to me through the span of the previous two months for me to at last simply stick to utilizing canned coconut cream as opposed to the isolated milk by any means.
Be that as it may, my whipped cream disaster had a promising finish to the present course of action, a splendid side, a triumph! You know how they state when life hands you lemons, make lemonade? I state when life hands you un-whippable coconut cream, make chocolate pudding!
Ingredients :
- 1 1/2 cups organic coconut cream from a can*
- 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted
- 6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it
- 2 tsp pure vanilla extract
- generous pinch fine grain sea salt
Instructions :
- In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
- The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
- Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
- Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!