Quarantine Chocolate Pudding
Like most of you out there, we have reduced our grocery trips. During all of this Covid-19 madness, I try to take stock every once awhile of the things I am grateful for. One is that we already liked to cook at home a lot and another is that we already had a pretty well stocked pantry. Now when Derek goes to the store we focus on produce or things available to add to the pantry, trying to make sure we leave some for others. We also remember and try to plan for the next time he goes being the last time for awhile. All of that being said, I’m trying to get more creative with our pantry items and make things that are comforting. Any solace we can find, I’ll take right now! What could be more comforting than chocolate pudding. I created this recipe using canned evaporated milk and coconut oil and it’s so yummy!
Let’s get to it!
You’ll start by pouring the canned milk and water into a 4 cup measuring pitcher. If you don’t have a measuring pitcher, it should be something you can easily pour from.
Now whisk together the sugar, cocoa powder, cornstarch, and salt in a medium saucepan. This will reduce the amount of clumps you have once you add the milk.
Next, you’ll pour the canned milk and water mixture into the saucepan while whisking.
Put the pan on the stove over medium and stir occasionally with a rubber spatula while it’s cooking.
It’ll start thickening from the bottom first, so make sure to scrape the bottom of the pan as you stir.
Continue cooking until the mixture begins to boil. Cook another 2 minutes after it boils and then take it off the heat. Add the coconut oil and vanilla extract off the heat. I used coconut oil because I wanted to save the butter we have for other baking projects. The coconut oil also gives it a lovely flavor, and stays good for a long time so a great thing to keep in your pantry. If you have butter, you can use that instead.
Once the coconut oil is completely melted and combined, pour the pudding into individual serving bowls, or one larger bowl.
Cover the bowl(s) with plastic wrap, making sure the plastic wrap is touching the surface of the pudding. This will ensure your pudding doesn’t get a skin.
Chill the pudding in the fridge for at least 2 hours. You can serve the pudding as is, or add some toppings. I put some shredded coconut on mine. I bet chopped peanuts would also be really good.
This pudding is smooth, rich and chocolatey. Just the sort of comfort we could all use right now. 🙂
- 24 ounces evaporated milk
- 8 ounces water
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 tablespoons coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Pouring canned milk and water into a 4 cup measuring pitcher.
- Whisk sugar, cocoa powder, cornstarch, and salt in a medium saucepan.
- Pour in canned milk and water while whisking.
- Cook over medium, stirring occasionally with a rubber spatula.
- Cook another 2 minutes after it boils.
- Remove from heat and add the coconut oil (or butter) and vanilla extract.
- Mix. Pour pudding into individual serving bowls, or one larger bowl.
- Cover bowl(s) with plastic wrap, making sure the plastic wrap is touching the surface of the pudding.
- Chill for at least 2 hours in the fridge.