EASY CHOCOLATE PUDDING
(IN A MUG!)
So let's get something clear- I LOVE PUDDING. Yep, love the stuff. Yogo, snack packs- you name it, I'm a sucker for creamy flavoured goodness. Only problem is, I know how bad they are for you. When something starts to list ingredients that I don't really know the names of, or that have random numbers after words and list no less than 30 ingredients, I start to question what I'm really doing to myself. I may as well be eating a plastic bag if you're looking at nutritional benefits. So when I followed a "liked" facebook post yesterday of one of my friends, little did I know I'd hit the pudding jackpot (btw- thanks Ali!).
This pudding is not what Australians call a typical "pudding" (ie: it's not cakey- it's custardy). You won't be sorry though. It's easy and delish and relatively ok for you (all things considered).
PUDDING IN A MUG
2 tablespoons caster sugar
1 tablespoon unsweetened cocoa
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup coconut milk (light or full cream work- the latter producing a thicker pudding).
1/2 teaspoon pure vanilla extract
In a microwave safe cup, blend sugar, cocoa, cornstarch, and salt. Add coconut milk gradually, stirring to break up any clumps. Microwave on high for 30 seconds. Stir. Cook for an additional 30 seconds (in a 1500 watt oven). Add vanilla extract. After stirring, let pudding chill in the fridge for an hour. Yield: 1 single serve chocolate pudding. Serve with a dollop of cream.