Low Sodium Cinnamon-Walnut Coconut Cocoa Pudding

Total time2 hr 20 min

Prep time10 min

Cook time10 min

Low Sodium Cinnamon-Walnut Coconut Cocoa Pudding

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Ingredients

4 servings

For the pudding

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened coconut milk (from a second can or carton)
¼ cup raw cacao powder
3 tbsp maple syrup
3 tbsp arrowroot starch
1 tsp ground cinnamon
¼ tsp pure vanilla extract
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the walnuts

½ cup raw walnuts, roughly chopped
1 tsp maple syrup
¼ tsp ground cinnamon
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
In a medium saucepan, whisk together the full-fat coconut milk (both the can and the additional 1/2 cup), raw cacao powder, 3 tbsp maple syrup, arrowroot starch, 1 tsp ground cinnamon, and fine sea salt until the cacao and starch are fully dissolved with no lumps visible.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 7–9 minutes. Do not let it boil vigorously — reduce heat to medium-low if large bubbles begin to break the surface.

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