⅓cupvegan chocolate chipsoptional, makes it richer
handfulcrushed cookies for toppingoptional
vegan whipped creamfor topping
Start by mixing together the dry ingredients in a medium sauce pot: white sugar, corn starch and cocoa powder. With the heat off, slowly mix in ½ cup non-dairy milk until a thick sauce forms.
Turn the stove onto medium-high heat. While stirring consistently with a whisk, slowly pour in the remaining milk and coconut milk. Continue stirring until the mixture starts bubbling.
Once it's bubbling, stir in the chocolate chips. Turn the heat down to medium low so that it is lightly simmering. Continue to stir occasionally to prevent a film or lumps from forming. Simmer until the chocolate coats the back of a metal spoon without sliding off. Once you get to that point, turn the heat off.
Mix in the espresso powder, vanilla extract, salt. Let cool to room temperature before transferring to the fridge to cool completely. This will take about 4 hours. Serve in individual ramekins or jars topped with whipped cream and crushed chocolate cookies.
What milk can I use? Any unsweetened, unflavored non-dairy milk will work.Coconut cream: Not to be confused with coconut milk, canned coconut cream is much richer and should be available right next to the canned coconut milk.Do I have to use cornstarch? Arrowroot starch will also work.Make it thinner or thicker: The longer you simmer the pudding the thicker it will become because the milk is evaporating off. Slowly add in 1 tablespoon milk at a time to thin the pudding.Pro tip for ultra-fluffy pudding: Sometimes I will fold in an entire can of (vegan) whipped cream into the cooled pudding to make it extra fluffy. This works best if you plan on eating the pudding immediately and if you like the flavor of vegan whipped cream.