What is it like?
- Silky smooth
- Rich & Chocolaty
This recipe is super simple and incredibly delicious. It’s the perfect dish to prepare when you don’t have time to cook/bake or when it’s too hot to turn the oven on.
About 6 servings, prep 5 minutes, set time: 2 hours
12 oz chocolate chips, 340g (be sure to use vegan chocolate if you are vegan)
1 cup coconut milk, 228g (see note)
15 oz silk tofu, 425g
1/8 tsp salt, optional
Smaller recipe, serves 2:
3 oz or 1/2 cup chocolate chips, 85g
1/4 cup coconut milk, 57g
4 oz silk tofu, 113g
Dash of salt, or to taste
Place the chocolate chips in a large bowl. Pour the coconut milk over the chocolate chips.
Microwave for one minute. Stir the chocolate mixture. Microwave for another 30-seconds and stir afterward. Repeat if the chocolate is not melted.
Put the milk tofu in a microwave safe bowl and microwave until warm, for about one minute. Blend the silk tofu in blender for 30 seconds. Then pour it into the chocolate mixture and whisk until the mixture is completely smooth. Put plastic wrap or a reusable waxed cloth over the bowl and refrigerate until the pudding is cold. If you need the pudding to firm up within an hour or two, pour it into individual serving dishes.
This pudding keeps in the fridge for three days. It is delicious as is or with fresh berries.
This pudding ends up tasting very creamy and rich with the lower fat part of the coconut milk. I pour out the runny part of the coconut milk and then reserve the harder cream that is on top for another use, like whipped coconut cream.
I also prefer to use to Thai Kitchen coconut milk. Coconut milk varies a lot across brands and at this point in time, I think it’s a decent product.
You can also use any kind of chocolate that you like. Just keep in mind that the type of chocolate will change the flavor and consistency some. I first tested this recipe with Trader Joe’s gluten free chocolate chips and it was excellent, but for a higher quality chocolate you may want to choose a different brand.