ingredients:
2 cups coconut, almond, or soy milk (don't use ricemilk, it's too thin)
3 tablespoons corn starch
1/3 cup raw cocoa powder
1/2 cup sugar
1 tsp vanilla extract
1/4 cup strawberry preserves
some broken up cocoa nibs
sliced strawberries
mix the milk, corn starch, sugar, and cocoa together in a pot with a beater from the electric mixer (use the beater with your hand though, not in the mixer) or just an egg whisk. put it on the stove on medium heat and keep mixing it with the beater or whisk until it gets thick and has bubbles coming to the top. Turn off the heat and mix the extract, preserves, and nibs into the pudding. put it into some bowls. chill them in the fridge or freezer for a few hours. the pudding tastes better the colder it is so try to make it at least a few hours before it will be eaten. after they are chilled they will be thick enough that you can add sliced strawberries.
2 cups coconut, almond, or soy milk (don't use ricemilk, it's too thin)
3 tablespoons corn starch
1/3 cup raw cocoa powder
1/2 cup sugar
1 tsp vanilla extract
1/4 cup strawberry preserves
some broken up cocoa nibs
sliced strawberries
mix the milk, corn starch, sugar, and cocoa together in a pot with a beater from the electric mixer (use the beater with your hand though, not in the mixer) or just an egg whisk. put it on the stove on medium heat and keep mixing it with the beater or whisk until it gets thick and has bubbles coming to the top. Turn off the heat and mix the extract, preserves, and nibs into the pudding. put it into some bowls. chill them in the fridge or freezer for a few hours. the pudding tastes better the colder it is so try to make it at least a few hours before it will be eaten. after they are chilled they will be thick enough that you can add sliced strawberries.