Chocolate Pudding
I was experimenting in the kitchen and came up with this. It's really good. It is the creamiest pudding I've ever had. While it is okay to refrigerate this until cool, though, do NOT store this one in the fridge; it gets too hard. There is nothing in it that needs refrigeration, so you can also cool it and store it (covered) on the counter. It is milk, gluten, corn, and egg free, and could be made chocolate and soy free. Rachel Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia Blessed Mother of Matthew, 6yo w/Autism, "Heaven's Joy," and lots of energy Chocolate Coconut Pudding--Microwave 1 can coconut milk + enough water to equal 2 c. liquid 6 T. tapioca flour 1/3 c. sugar 3 heaping T. GFCF chocolate chips 2 t. vanilla (mine was glycerin--vs. alcohol--based) 1 T. GFCF butter substitute Combine sugar and tapioca flour. Add coconut milk and water. Whisk together. Add chocolate chips. Microwave for four minutes, stirring after every minute HARD (best if you have a hand electric mixer to do this). It will look thick early on, but, if you don't cook it long enough, it will taste raw. After cooking, add vanilla and butter substitute. Mix well, and pour into dishes.
Rachel, I can't wait to try this recipe. Do you know if it holds up for a day or two? I would like to put some in individual cups for my son to take for snack at school. Thanks for the recipe. Patsy Nelson
To the other Sue and those who are interested in a really yummy chocolate pudding: I made chocolate pudding pies for Thanksgiving using a recipe I got from this digest a while back (Sorry, I don't remember who it was originally from), and they were DELICIOUS!!! The texture of the pudding, *once cool*, was almost exactly like the real thing. (Just don't panic as you discover that the hot pudding somewhat resembles rubber!) These pies were the very first to disappear!! (-: Chocolate Coconut Pudding--Microwave 1 can coconut milk + enough water to equal 2 c. liquid (I used Thai Kitchen) 6 T. tapioca flour 1/3 c. sugar 3 heaping T. GFCF chocolate chips (I used Bakers chocolate chunks) 2 t. vanilla (mine was glycerin--vs. alcohol--based) (I used Frontier) 1 T. GFCF butter substitute (I used coconut butter) Combine sugar and tapioca flour. Add coconut milk and water. Whisk together. Add chocolate chips. Microwave for four minutes, stirring after every minute HARD (best if you have a hand electric mixer to do this). It will look thick early on, but, if you don't cook it long enough, it will taste raw. After cooking, add vanilla and butter substitute. Mix well, and pour into dishes. Do not store in the refrigerator! (It gets too hard.) I poured the hot pudding into cooked empty gfcf pie shells and let it cool on the counter over night. It would have been perfect with whipped cream, but alas, I haven't figured that one out yet. (-: Joyfully, Sue C.
Sue, Thank you for the recipe! Do you mean that the pudding will be like rubber when hot and then the texture changes to a regular pudding texture when cool? ??? Gosh, I need to know this cause I threw out a whole batch of pumpkin pudding the other day cause it was just like rubber cement! I think I goofed up on it because I tried to improvise on ingredients. Thanks, Charlene