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Comments

  1. Just wondering – I’m planning a dinner party – can this be made a day or two ahead or will it separate, etc. ?
    Thanks!

  2. My pudding separated for some reason, even though I kept the flame very low and whisked the entire time. Now it is a clumpy, greasy mess. Ewwww.

    What could I have done wrong???

    • Hi Liza – how frustrating!! It could be the brand of coconut milk (which one did you use) or eggs? Either way, what a waste of ingredients – that sucks. 🙁

  3. It took my pudding a lot longer to thicken up initially, but it was amazing! tasted kind of like a chocolate mousse. Thank you!

    • Hi Joy,
      You can certainly try it but be careful – cows milk scalds easy so keep the light low and watch it closely. Please come back and let me know if it works out or not 🙂

  4. This is just what I was looking for! I’d like to use this as pie filling. I’m thinking maybe just double the arrowroot for thickening?
    I may also try dairy half n half.

  5. Thank you for the help, I lowered the flame and used colder water and it came out great, do you have a vanilla pudding recipe? I make this about twice a week for my son, he loves it.

  6. I made this pudding but for some reason it had white small chunks, not sure if it’s from the eggs and when I’m separating it into bowls it seems to have a oil in it, what can these be from?

  7. Amazing recipe! I made this last night while making another recipe and didn’t mess either up. I followed the recipe exactly and it turned out perfect. It was a lot of stirring but I needed a good arm workout. It even traveled well, as I took it in my lunch box to work in a small container. Thanks so much!

  8. Worth every minute of stirring. I had to stop myself from eating all of it in one day!!! I will be making this again. Thank you!

  9. 15 minutes of whisking? I reckon I can commit to that given how great it sounds!
    [email protected] recently posted..Fennel Frond SaltMy Profile

  10. I haven’t made a real chocolate pudding for years! This looks wonderful — and I’m more than OK with 15 minutes of whisking, particularly if the payoff is wonderful tasting stuff. Really nice — thanks.
    [email protected] Riffs recently posted..Meat and Potatoes ChiliMy Profile

  11. Why oh why would anyone eat that name brand old school rubbish, with all the fake this and thats, when this looks so amazing and will taste loads better? Great recipe. Top tips too. I am with you on cacao – we all like it here x
    [email protected] recently posted..Quick and Clean Fragrant Noodle SoupMy Profile

    • Seriously!?! If you like the raw cacao, make it with that – it’s so intense – I love it (especially with a bit of coconut whipped cream for balance).

  12. can I use egg white and almond milk? my husband has a heart problem and we don’t use coconut or yolks. Not good for the heart. But I would love to try it with the white eggs and almond milk.

    • Hi Susan,
      I don’t think you will get nearly the same texture that this pudding achieves. It will most likely be more like a mousse of some kind. Go for it and let me know if it works but please know that I haven’t tried those modifications so I can’t stand by them. Thanks and have a good weekend!

  13. Oh Alyssa…this is just luscious! I am seriously craving some right now. Chocolate pudding is such a treat and I’m wondering now why I don’t make it more often. I’m willing to whisk for 15 minutes! Love your version with coconut milk and I can’t wait to try it. Happy weekend to you!
    Hannah recently posted..Collard Greens with Pickled PearsMy Profile

    • Hannah, we can never keep this in our house 15 min longer than it takes to set. I have joked that I need to start either making triple batches or (really) mini portions lol! Have a great weekend 🙂

    • Hi Jenny,
      Eggs are not Dairy. I know it can be confusing as many grocery stores sell eggs in the “Dairy” section but they are not a by-product of a cow and don’t have milk proteins. Have a great weekend 🙂

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