Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pudding Base
Toppings
Method
Pudding Preparation
- 1
Combine Dry Ingredients
In a medium saucepan, combine the cocoa powder, sugar, cornstarch, and a pinch of salt. Mix well until there are no lumps.
- 2
Add Almond Milk
Gradually whisk in the almond milk until fully combined and smooth.
- 3
Cook Mixture
Place the saucepan over medium heat and continuously stir the mixture until it thickens and starts to bubble, which should take about 5-7 minutes.
- 4
Add Vanilla
Once thickened, remove from heat and stir in the vanilla extract until well blended.
- 5
Chill Pudding
Pour the pudding into individual serving cups and refrigerate for at least 2 hours or until set.
Topping Preparation
- 6
Prepare Toppings
While the pudding is chilling, prepare the toppings. If the almonds are not sprouted, soak them in water overnight and then drain and rinse. Toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently.
- 7
Assemble the Dish
Once the pudding is set, top each cup with a generous amount of sprouted almonds and toasted coconut flakes before serving.
