For the story behind, see the blog.
Semi-Sweet Chocolate Pudding
- 2 Tbsp organic Creamed Coconut (see below)
- 2 Tbsp Coconut Palm Sugar or brown sugar
- 2 Tbsp unsweetened organic cocoa powder or Raw Chocolate Powder
- 1 Tbsp Arrowroot Starch or cornstarch
- Pinch fine sea salt
- 2 Tbsp semi-sweet or dark chocolate chips, preferably organic/vegan
At home –
Add everything but the chocolate chips to a snack bag, mark bag “Add 1 cup water”. Stash chips in a snack bag.
In Camp –
Add dry ingredients to a small pot, whisk in the 1 cup water till smooth. Place on stove, over a low to medium flame. Whisk constantly until bubbling and thick, take off heat.
Serve warm, or chill by placing pot in a snow bank or cold stream.
Serve with chocolate sprinkled across top.
Serves 1 to 2.
While I have a GSI Mini Whisk, you can find similar whisks at dollar stores, often labeled for use in bars. Look for something like this: Mini Whisk Set of 2. But be wary if you have a delicate non-stick pan (which is one reason I prefer Hard Anodized Aluminium pots….), then you may want to use a silicone spoon or whisk (they do exist, Cost Plus World Market carries them).
If you don’t care about going vegan/plant-based, you can sub in 2 Tbsp whole fat dry milk (think NIDO) or coconut cream powder or even standard non-fat dry milk.
All the ingredients in the recipe can be sourced at natural food stores or online.
Using creamed coconut – it comes in bars, that look a lot like soap. Working in a cool room (below 70° works best), finely grate the bar on a cheese grater. Store in an airtight container. If your house is warm consider storing it in the refrigerator. We like it cold here (64°). Creamed coconut will melt to a point at higher temperatures (not quite like coconut oil, but it isn’t great for say the dog days of summer).