Ingredients
The following ingredients have 7 Servings
- 1 recipe Chocolate Fudge Skillet Cake, made with 2/3 cup Grade A maple syrup
- 1 recipe Coconut Whipped Cream, made with the entire can for a soft cream, or the hardened coconut cream from 2 cans for a firmer whipped cream
- 1/3 cup cocoa powder
- 2 Tablespoons tapioca starch, or organic cornstarch (which is not grain free)
- 1/2 cup Grade A maple syrup
- pinch of sea salt
- 1 can (15.33 oz) coconut milk
- 2 Teaspoons vanilla
- 1 ounce dark chocolate of choice, broken into pieces
Instruction
- Make a recipe of chocolate skillet cake and while it’s baking, start the chocolate pudding.
- Whisk together the cocoa powder, tapioca/cornstarch, maple syrup, and pinch of sea salt until it’s smooth. Add the coconut milk and cook over medium heat, whisking constantly until the pudding comes to a boil, and thickens.
- Remove the pudding from the heat and add the vanilla and chocolate, and stir until completely smooth. Place the pudding in an airtight container, and place it in the refrigerator to cool.
- Both the cake and pudding can be made 1 day before you’re ready to assemble your dessert.
- When you’re ready to assemble the dessert, make a recipe of coconut whipped cream.
- Cut the chocolate cake into 1/2 inch cubes and place half of them in the bottom of a clear glass serving dish. Layer with 1/2 the chocolate pudding and 1/2 the coconut whipped cream.
- Repeat the layers and serve immediately or refrigerate up to 4 hours until serving. You can also layer this dessert into individual containers.
- This dessert can be refrigerated for up to 3 days. If you choose to go with the firmer whipped cream, it will become more solid as the dessert is refrigerated.
