This chocolate pudding was adapted from the raw version in Raw Food Real World that required tons of fresh Thai coconut and coconut water. Here’s my cheaper, easier, and less raw version.
2 cups canned coconut milk (do not substitute low-fat)
½ cup maple syrup
¼ cup agave nectar
½ cup cocoa powder
1 tablespoon vanilla extract
¼ teaspoon sea salt
Whisk all ingredients together or add to a blender and puree until smooth. Transfer to 4 serving bowls and chill for about an hour. For a slightly firmer texture feel free to add about 1/8 to ¼ teaspoon xanthun gum.
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Thanks for this recipe! It tastes great, and is very simple. When I told everyone it was vegan there were a lot of oohs and ahs.
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