Ingredients and Substitutions:
- Use full-fat, canned coconut milk - no substitutions! You'll also need separate cans of coconut milk for the dairy-free whipped cream, and these should be refrigerated for at least 24 hours prior to using them. For this recipe, I'd recommend buying 6 small (5.46 fl oz) cans of coconut milk, and refrigerating 2 of them for the coconut whipping cream.
- Maple syrup can be substituted with agave syrup.
- Use a good-quality dutch cocoa powder, as well as good-quality dark chocolate. To ensure that this recipe is vegan, make sure your dark chocolate is also vegan. Look for one with around 70% cocoa, or use an even higher percentage to cut back on the sweetness.
- Unrefined cane sugar or brown sugar would likely work as substitutes for the coconut sugar in this recipe. You can also reduce the coconut sugar for a pudding that's less sweet.
- Use unrefined powdered sugar in the coconut whipping cream to keep this recipe refined sugar-free. While cane sugar will also work, the results may be less smooth.
Storage and shelf life:
- Chocolate pudding can be kept refrigerated and covered in plastic wrap until ready to serve.
- Whipped cream can be kept in a bowl, covered with plastic wrap, and refrigerated. Whisk it briefly to loosen it up before you use it.
- Both can easily be made in advance and should keep well for 5-7 days.
Nutrition facts include optional coconut whipping cream.