Vegan Chocolate Pudding

Ingredients

• 1 can full-fat coconut milk
• 10 ounces dark chocolate , finely chopped
• 1 tablespoon vanilla extract
• Optional garnishes: Whipped coconut cream, shaved chocolate, berries or other fresh fruit

Directions

1. Give the can of coconut milk a serious shake before you open it, then pour it into a small saucepan. Set it over medium heat and bring it to a simmer, stirring often so it doesn’t scorch. Let it warm for 2 minutes, just until it’s nearly boiling, then take it off the heat right away.
2. Add 1/3 of the chopped chocolate to the hot coconut milk. Stir gently until the chocolate is fully melted and the mixture looks smooth. Add the remaining chocolate in 2 separate additions, stirring each time until smooth. If you’re using the vanilla extract, stir it in now.
3. Pour the pudding into jars, glasses, or ramekins. Cover with cling film and refrigerate for at least 4 hours.
4. Take the pudding out of the refrigerator about 30 minutes before serving. Add any garnishes you like, or keep it simple and hand over a spoon.