Chocolate Pudding (Gluten-free, Paleo, Vegan)
Try this Chocolate Pudding recipe, or contribute your own.
Try this Chocolate Pudding recipe, or contribute your own.
- Carbohydrate 6.81641562913178 g
- Cholesterol 0 mg
- Fat 24.1142225203797 g
- Fiber 0 g
- Protein 2.2838600019296 g
- Saturated Fat 21.3759712680693 g
- Serving Size 1 1 Serving (121g)
- Sodium 233.345562512612 mg
- Sugar 6.81641562913178 g
- Trans Fat 1.44150600121793 g
- Calories 242 calories
Step-by-step
- In a small bowl, mix the arrowroot starch and tapioca starch with the water and keep aside.
- In a small sauce pan, heat the coconut milk keeping heat on low. Add the maple syrup, sea salt and the carob (or cocoa). Stir to mix well and to avoid lumps.
- After the coconut milk has been heating for about 2 mins, take the arrowroot mixture and again giving it a quick stir, pour it slowly into the pan with the coconut milk mixture stirring continuously with one hand as you add the slurry using your other hand.
- Within 1 minute, the mixture will begin to thicken and resemble a pudding or custard texture. Turn heat off and add the vanilla.
- If you want your pudding to be extra creamy and rich, whip the coconut cream in a small bowl with a whisk and fold into the pudding before serving!
Thickening mechanics
Starch activation requires continuous agitation during the slurry pour to prevent gelatinized clumps from forming in warm fat. Pour the arrowroot and tapioca mixture into the low-heat pan in a thin stream while whisking vigorously. Heating coconut milk past a gentle simmer risks splitting the emulsion due to its high saturated fat content. Watch for the liquid to transition from opaque to glossy within 60 seconds of starch integration, signaling successful gelation.
Ingredient efficiency
Cost management in dairy-free desserts relies on utilizing pantry staples without purchasing specialty thickeners twice. Arrowroot and tapioca starches perform identical functions here, though substituting cornstarch requires reducing the total volume by half due to differing amylose content. Raw cocoa powder provides intense polyphenols, whereas carob yields a naturally sweeter, caffeine-free profile requiring less added maple syrup.
Thermal control
Residual heat degrades volatile aromatic compounds, which dictates when flavoring agents enter the base. Vanilla extract goes in immediately after turning off the burner to preserve its delicate terpene profile. Chilling the finished dessert for 15 minutes firms the fats, achieving a dense custard mouthfeel.
