This is a quick, easy recipe that will have you staying away from those little boxes at the store in favor of homemade! It only takes 5 minutes. I will warn you, this is a darker chocolate pudding when made with coconut cream.

Ingredients:

1 can coconut cream*
1/2 cup milk

1/2 cup sugar
1/2 cup cocoa powder (unsweetened)
1/4 tsp salt
3 Tbsp corn starch

1 tsp vanilla extract

Heat the coconut cream and milk on the stove. In a separate bowl combine the dry ingredients. When the milk begins to bubble, remove from the heat and pour some of it into the dry ingredients and mix. Pour everything back into the pan and return to the heat. Stir until everything is dissolved and add the vanilla.

Serve immediately over pound cake, angel food cake, brownies or ice cream, or pour into snack cups or bowls and chill until set.

In my experience, these don’t get the traditional “pudding film” but if you want to make sure they don’t, put plastic wrap right on the surface of the pudding.

This pudding will do a soft set, but stay very creamy. Make it the day before for the hardest set. It will not get as thick as the snack cups you can buy at the store.

This is a great snack for kids – after school, mid-morning, or to take in their lunch boxes! And yes, it’s a great snack for us bigger kids too.

*Coconut cream can be found at Asian markets, and occasionally at good grocery stores. Coconut milk could also work, it just won’t be as thick.