Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sugar (white granulated)
  • 1/3 cup unsweetened cocoa powder
  • 3 tbsps cornstarch
  • 2 cups almond milk (or dairy of choice)
  • 2 tsp vanilla (pure extract)

Instruction

  • In a microwave-safe bowl, whisk together sugar, cocoa and cornstarch. Whisk in almond milk a little at a time so that so you do not have any lumps. (no one likes lumpy pudding)
  • Put it in the microwave and cook for 3 minutes on high. Stir, then cook at 1-minute intervals, stirring between cooking times for 2 to 4 minutes (or until shiny and thick). Stir in vanilla. (We cooked our pudding in the microwave for 4 minutes total.) Each microwave heats a little differently. Microwave a minute at a time and stir in between and be patient) Your goal is to have a pudding that is thick enough to be scooped on a spoon. After the initial 3 minutes in the microwave, you will need between 1-3 minutes to achieve this goal. Please note that your pudding will thicken slightly as it sits.
  • Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. (This is a very important step. Unlike the instant kind of pudding, the cooked kind of pudding will form a skin)
  • Place your Easy Microwave Chocolate Pudding into individual cups and top with a little Homemade Coconut Cream or fruit and nuts as desired. Enjoy!
  • Best enjoyed within 24 hours. Refrigerate any leftovers for up to 3 days then dispose.