Homemade Chocolate Pudding with Coconut Cream
Ingredients
- 500 ml oat milk
- 30 g cornstarch
- 2 tbsp 70% instant cacao Okami Bio
- 3 tbsp date syrup
- 1 can coconut milk
Preparation
Leave the can of coconut milk in the fridge for 12 hours to separate the water from its fat.
Open the can and take out the solid part. Put it in a bowl with a spoonful of date syrup.
Whip the cream using electric beaters. If not available, use manual and be prepared for tendinitis. Reserve in the refrigerator.
For the pudding, put all other ingredients in a glass and blend well with a powerful blender. Sift the cornstarch to avoid lumps.
Put everything in a pot and stir until it comes to a boil.
Remove from heat and ensure it has thickened well.
Pour into desired molds and let cool.
Cover with the reserved cream and enjoy.
This recipe makes 4 puddings.