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Melt coconut cream concentrate in warm water. Mix sugar, cocoa powder, corn starch and salt in a 2-quart sauce pan. Gradually add coconut cream and water mixture.

Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.

Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.

Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add at the end with the coconut oil and vanilla.

Recipe submitted by Tammy. Cape Girardeau, MO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
What can be used in place of the corn starch? Thanks
# Posted By CHRISTIE | 4/17/09 6:41 AM
Try tapioca or kuzu root starch. Adjust amounts as needed.
# Posted By Sarah | 4/18/09 3:47 PM
Can arrowroot be used instead of cornstarch?
# Posted By Helen | 4/21/09 4:05 PM
I made this pudding recently and used arrowroot instead of cornstarch (same amount), honey instead of sugar and carob powder instead of cocoa powder and it turned out delicious! I don't do dairy, so it was great having pudding again.
# Posted By Carlee | 4/28/09 6:58 PM
I loved this when my 10-yo sister made it. I had to help her, as it wasn't thickening properly, but I think it was because she didn't cook it long enough for it to thicken. It was absolutely delicious though! I'll be making it in a little while for a quick chocolate dessert for after dinner tonight.

yum yum!
# Posted By Miss Rachel | 1/27/10 2:22 PM
Tried for the first time. A little softer than I wanted. May need to cook it with a harder boil than the soft boil I used for 1 min. In addition to the cocoa called for, I added 2 1/2 Tablespoons for Black Cocoa from Frontier Herbs. That added more depth to the chocolate flavor. I sprinkled pecans and unsweetened coconut (fine) on top. Could still use a bit more depth of flavor but husband was in love with it.
# Posted By Susie Q | 2/23/13 7:32 PM

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