Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
No Diets specified
Submitted by Chaya Sara Fisher
This recipe is a variation of a dairy chocolate pudding pie that I saw on a recipe blog. By making this recipe with coconut milk and omitting the pie crust, I was left with a truly incredible and incredibly easy parve dessert. I have tried this recipe using the best dark chocolate and rich canned coconut milk or with plebian chocolate chips and ordinary coconut milk in a carton and the results always surpass the work put in. This make-ahead dessert is one that everyone should have in their repertoire.
1/4 cup cornstarch
1/3 cup sugar
3 tablespoons cocoa
1/4 teaspoon salt
3 cups of coconut milk
4 oz bittersweet chocolate
1 teaspoon vanilla extract
In a medium saucepan combine cornstarch and sugar and whisk to combine. Add cocoa, salt, and coconut milk and whisk until no lumps remain.
Bring to a boil on medium heat, whisking constantly. When the mixture comes to a boil, whisk until the mixture thickens (2 minutes). Remove from heat and add in chocolate and vanilla extract and stir until chocolate is melted and the mixture is combined. Immediately pour into ramekins or dessert dishes and refrigerate until ready to serve.
How Would You
Rate this recipe?
Please log in to rate
can u use oat almond or soy instead of coconut milk
Hi Naomi,
Sure, you can substitute the coconut milk for oat/almond/soy milk. Keep in mind that the texture might be a little different. For example, almond milk is a little thinner than coconut milk.
Enjoy!
-Chana Tzirel from Kosher.com