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ChocoMint Pudding

What you need: 

3 tablespoons sugar or alternative (cane sugar suggested)
2 1/2 - 3 tablespoons cornstarch
2 tablespoons cocoa powder
2 cups soy milk
1 teaspoon pure mint extract

What you do: 

In a pot, combine sugar, cornstarch, and cocoa powder, until mixed. Add soy milk and mint extract, and stir briefly--don't worry about the lumps.
Place pot over medium heat and stir. And stir some more. As the liquid heats, the lumps should disappear. Make sure you stir thoroughly; there shouldn't be any clumps on the bottom or side of the pot.
Continue stirring until the pudding begins to thicken. This can take awhile, so be patient--it will thicken eventually, don't worry! When thickened, remove pan from burner to let cool.
Stir often while cooling or your pudding will develop a "skin" on top. Transfer to serving dishes or a storage container when desired, although it shouldn't still be quite hot. Store in refrigerator until pudding has set, then serve.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

So bummed, these wouldn't set up for me, even after a night in the fridge. What could I have done wrong? I wonder if I didn't cook it enough? How thick was it supposed to get?

I haven't made this particular recipe, but most likely you just need to cook it longer.  I've had issues with puddings not thickening before, too.  The last time I made pudding, I wound up cooking it nearly twice as long as the recipe stated.  It can take a while, as you don't want to be using too high a heat.  Next time, cook it until it thickens to close to a pudding consistency, even if it takes 30+ minutes; it will thicken eventually.

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So bummed, these wouldn't set up for me, even after a night in the fridge. What could I have done wrong? I wonder if I didn't cook it enough? How thick was it supposed to get?

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Love it! Even though I subbed water for soymilk and tapioca starch for cornstarch (seeing as I ran out of both a couple days ago), this turned out beautifully smooth :)>>> relatively low cal and super easy to make (not to mention adaptable), this is definitely my new favorite pudding recipe. This was really minty though, next time I think I'll use less or sub vanilla or almond extract.

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This was good, and easy to get the lumps out (unlike the cornstarch pudding recipe I adapted from non-vegan and typically use), but the mint flavor kind of overpowered it. I think I'd use half as much next time. I added the mint after I took the pudding off the stove. I also used home made almond milk that wasn't sweetened, so that might have made a difference.

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Awesome!  I even used water instead of soy milk because I'm broke, and it turned out great!  I also omitted the mint this time to have some just chocolate pudding.  Thanks for posting!

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Yum!

This was really good.
I put it on a ghram cracker crust and made pie! :D

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