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Chocolate Pudding With Mango

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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

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.

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