Avg. rating 4 from 9 votes.Recipe Information
Recipe Created By: Karen Eck
Ingredients
1/2 cup granulated sugar
3 Tbsp cocoa powder, sifted
3 Tbsp cornstarch
2 cups coconut milk or other milk
1 tsp vanilla
1 Tbsp margarine (optional)
Directions
In 8-cup microwave-safe bowl, combine sugar, cocoa, and cornstarch; blend until smooth. Gradually stir in coconut milk. Microwave at high for 5-6 minutes, whisking every 2 minutes, or until pudding starts to come to a boil and has thickened slightly. This process takes about 2.5 minutes in our new microwave, so I whisk after every minute to avoid lumps. Stir in margarine and vanilla. Place waxed paper or plastic wrap directly on pudding surface, and refrigerate until serving time, at least 2 hours.
To serve: Remove wrap, then whisk gently if necessary. Spoon into individual dessert dishes.
Notes
Adapted From The Canadian Living Microwave Cookbook © 1988
Substitutions
You can sub potato starch for cornstarch.
You can use regular milk and butter if you don’t have a milk allergy.
Use butter or safe margarine as needed. This can be omitted.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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