Creamy Chocolate Pudding With Coconut Whipped Cream
You can never have too many dessert recipes, so give Creamy Chocolate Pudding With Coconut Whipped Cream a try. This gluten free, dairy free, and fodmap friendly recipe serves 2 and costs $3.14 per serving. One serving contains 844 calories, 25g of protein, and 69g of fat. A mixture of tofu, coconut milk, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. 5 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 67%, this dish is good. Users who liked this recipe also liked Chocolate Pudding with Espresso Whipped Cream, Chocolate Pudding with Espresso Whipped Cream, and Chocolate Stout Pudding with Beer Whipped Cream.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 package soft tofu
5 tbsp. dark chocolate chips
1 tbsp. non-dairy milk (almond, soy, rice)
1 can coconut milk (chilled in fridge overnight)
1 tsp. vanilla extract
chocolate shavings
Equipment:
microwave
blender
bowl
Cooking instruction summary:
Pudding: Melt chocolate in a microwave safe container with non-dairy milk. Add melted chocolate with tofu in blender (I use a magic bullet). Blend until smooth. Put into serving dishes. Coconut Whipped Cream Topping: Put 1 can of coconut milk in fridge overnight. Flip can upside down (do not shake!). Open can and pour coconut liquid into another container (do not need). Scoop out hardened coconut mixture into a separate bowl and whip. Add vanilla extract or a sweetener for added flavour. Add a spoonful of 'whipped cream' topping onto pudding mixture and garnish with chocolate shavings or fruit if desired.
Step by step:
Pudding
1. Melt chocolate in a microwave safe container with non-dairy milk.
2. Add melted chocolate with tofu in blender (I use a magic bullet).
3. Blend until smooth.
4. Put into serving dishes.
Coconut Whipped Cream Topping
1. Put 1 can of coconut milk in fridge overnight.
2. Flip can upside down (do not shake!). Open can and pour coconut liquid into another container (do not need).
3. Scoop out hardened coconut mixture into a separate bowl and whip.
4. Add vanilla extract or a sweetener for added flavour.
5. Add a spoonful of 'whipped cream' topping onto pudding mixture and garnish with chocolate shavings or fruit if desired.
Nutrition Information:
covered percent of daily need
