Prep 5 mins
Cook 5 mins
Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking.
- 2 tablespoons carob powder or 2 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- 2 cups almond milk (or rice, or soy or cow's milk)
- 3 -4 tablespoons agave nectar (use less sweetener for carob)
- 1⁄4 teaspoon vanilla extract (optional)
- 1 -3 teaspoon butter (optional) or 1 -3 teaspoon virgin coconut oil (optional)
- Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
- Add small amounts of almond milk gradually, blending well after each addition.
- Cook over medium heat, stirring frequently. You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.
- You can add the vanilla if using, at this point.
- Bring to a boil, lower heat, and boil for 1 minute, stirring constantly. You may add your sweetener of choice now, or after pudding is cooked.
- Add butter or coconut oil, if using, and stir to melt and blend. (I prefer to add virgin coconut oil at this point so that it doesn't cook).
- Chill or serve warm.
I made this with carob, almond milk, vanilla and agave nectar. I did not add butter or oil. It was super-quick and yummy. I love the smooth, thick consistency of it.