Eosinophilic Esophagitis Friendly Dark Chocolate Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
- 3 tbsp cornstarch
- ¼ cup unsweetened cocoa powder
- 3 tbsp pure maple syrup
- 1 oz dark chocolate (70% cacao or higher), finely chopped
- 1 tsp pure vanilla extract
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- 1 pinch black pepper
For serving
- fresh berries, for serving (optional)
Instructions
- 1
In a medium saucepan, whisk together the cornstarch, cocoa powder, turmeric, cinnamon, salt, and black pepper until evenly combined. Gradually whisk in the almond milk until the mixture is smooth and lump-free, then whisk in the coconut milk and maple syrup.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 8–10 minutes. Once bubbles break the surface, continue whisking for 1 full minute — the pudding should coat the back of a spoon thickly and a finger drawn through leaves a clean line.
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