Vegan Chocolate Pudding with Whipped Coconut Cream

Directions

Whisk together sugar, cocoa, cornstarch, and salt. Slowly whisk in almond milk. Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken and comes to a bubble.

Whisk in butter. Remove from heat and add vanilla. Cover with plastic wrap or put in jars. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.

To make whipped coconut cream: Chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom.

Pour out the liquid and save for another use. Scoop the cream out and add to the chilled bowl. Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.

Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.