Have you ever tried to make a package of pudding with non-dairy milk? The last time I tried it, it was a complete failure. Dairy milk has magical qualities that occasionally can’t be replaced. So, I decided to try my hand at dairy free pudding but I took a different approach. Basically this is the filling to the chocolate cream pie I have posted here:http://oldfavoritesmadeglutenfree.com/2015/12/19/baked-chicken/. The only difference is I used a less creamy can of coconut milk and I was out of baking chocolate so I used Enjoy Life Chocolate Chips.
The mint came from one of my cousin’s kids. Apparently he grows his own mint and dries it on the horns of deer they have hanging around their house. How cool is that! (For all of you who are concerned, don’t worry. They use the deer for meat, not just for sport.)
1/4 c. cornstarch
1/4 c. granulated sugar
3 T. cocoa powder
1/4 tsp salt
1 can coconut milk (14 oz- a lower fat percentage is fine)
1 1/4 c. coconut milk (from a carton)
1 T. dried mint
1/2 c. Enjoy Life Mini Chocolate Chips* or 4 oz. Baker’s brand baking chocolate
1 tsp vanilla
In a mug or glass measuring cup, heat the 1 1/4 c. coconut milk. Put the mint leaves into a bag or a steeping spoon and allow to steep in the milk for 5-7 minutes. When it smells like mint, remove the mint.
In a sauce pan, combine cornstarch, sugar, cocoa powder, and salt. Stir in canned coconut milk and coconut milk steeped with mint and turn on heat to medium heat. Whisk continually until boiling. Boil for two minutes. Remove from heat and add chocolate chips and vanilla. Stir until melted and smooth. Cool and then store in the refrigerator. When serving, garnish with a fresh mint leaf if you have one.
*I would recommend microwaving these in a bowl for about 10-15 second intervals until they are a bit softened. Then they will melt better when added to the pudding.