Chocolate Pudding With Mango
I Love creamy sweet things. This pudding is a chocolate kiss in your mouth, sweet and irresistible and awesome for a spring/summer treat. And my toddler loves it too! You can substitute the coconut milk with any non-dairy milk that suits you best. The coconut milk just gives it extra richness. See two photos of pudding: first one shows the pudding after it has set in the refrigerator, and the second depicts how the pudding looks served.
Vegan Chocolate Pudding With Mango
- 3 cups of coconut milk (or your choice of non-dairy milk)
- 1/2 cup of vegan chocolate chips
- 1/2 cup of agave
- 1/4 cup of granulated tapioca
- 1 cup of chopped up fresh or frozen mango (thawed)
- 1/2 teaspoon of real vanilla extract
In sauce pan and over medium heat, bring coconut milk, vanilla extract and tapioca to a simmer. Cook for about 20 minutes stirring until tapioca is transparent. Turn heat to low and watch closely. In a double boiler or microwave melt chocolate chips. Remove tapioca from heat and add chocolate and agave until it is all well mixed. Fold mango into the mixture. Pour pudding into a hollow dish and refrigerate for 3-4 hours. Before serving, mix the pudding so that the top wrinkly layer disappears. Add fresh sweet strawberries on the side for an extra yum! Serves 8.