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