Ingredients:

  • 2 cups Silk soy milk (unsweetened)
  • 1/4 cup granulated sugar (adjust based on preference)
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons dairy-free dark chocolate chips (optional, for added richness)
  • Whipped coconut cream (for topping, optional)
  • Chocolate shavings or cocoa powder (for garnish, optional)

Instructions:

  1. In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and sea salt until well combined.
  2. Gradually pour in the Silk soy milk while continuously whisking to ensure the mixture is smooth.
  3. Set the saucepan over medium heat. Continue to whisk constantly until the mixture comes to a gentle simmer.
  4. Keep whisking for about 5-7 minutes after it begins to simmer until the mixture has thickened.
  5. Stir in the vanilla extract and add the dark chocolate chips, mixing until melted.
  6. Pour the pudding into serving dishes or a bowl and let it cool at room temperature for 10 minutes.
  7. Cover with plastic wrap and refrigerate for at least 1 hour to fully set.
  8. Once chilled, remove from the fridge and top with whipped coconut cream, chocolate shavings, or cocoa powder if desired.