Vegan Chocolate Pudding

• 1/4 cup sugar (Raw Turbinado) or use Agave Syrup!
• 3 tbs tapioca starch
• 3 tbs cocoa powder
• 18 teaspoon sea salt
• 13.66 ounces coconut milk (one can)
• 2 teaspoon vanilla extract

1. In medium saucepan, stir together the sugar, tapioca starch, cocoa powder, and salt.
2. Whisk in 1/4 cup of the coconut milk to make a paste.
3. Stir in the remaining milk and vanilla.
4. Bring to a boil.
5. Stirring constantly Reduce heat and simmer for one minute or until pudding starts to thicken.
6. Portion in shallow glass bowl or individual bowls.
7. Cover with plastic and refrigerate for at least two hours before serving.
8. I made changes from Sarah Kramer's recipe, so do not expect it to be exactly the same if you find it in print.
9. She does not specify what kind of vegan milk to use.
10. Since I used coconut, I also cut down the amount of sugar.
11. I also use Raw Sugar or sometimes Agave syrup as those are better for you than refined sugars.
12. ;-D Sarah Kramer has TONS of amazing Vegan recipes!
13. Her website is GoVegan.
14. net.
15. You can find her books and many other things there.
16. And if you want to buy her book she will sign and personalize it for no extra charge!!!
17. Gooooo Sarah!
18. Please!
19. let me know if you try this and how you like it!
20. *I recommend using Thai Kitchen (full fat) coconut milk, it always tastes the best and the fat is not bad for you because it is non-hydrogenated palm fat.

sugar, tapioca, cocoa, salt, coconut milk, vanilla

Taken from recipeland.com/recipe/v/vegan-chocolate-pudding-51718 (may not work)