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3 Tbl cornstarch or tapioca starch

2 1/2 Tbl demerara (brown sugar)

2 Tbl unsweetened cocoa powder

2 cups vanilla soy milk


In a small saucepan, thoroughly combine the starch, sugar and cocoa. Add the mil and stir until very smooth. Cook on medium (to high) heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 – 4 minutes. Pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours until cold and set.


Options:

Substitute cow’s milk for soya milk. Increase sugar to 3Tbl and add 1tsp pure vanilla extract after pudding is cooked.



Serves 4, really… 2.  :)

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