This is a great breakfast/dessert recipe you can have the kids help with! Miss K and I enjoyed making and eating it together this morning to start our Mothers Day Weekend. You can serve it with a brunch gathering or make it for the special Mom in your life to show her how much she means to you and your family. Happy Mother’s Day to all the Moms 💕🌷.
In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple syrup if you’d like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!
*You can use canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk
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