Vegan cocoa and Cinnamon Pudding
A smooth and delicate pudding made with cocoa, cinnamon, and lactose-free milk. Thickened with corn starch, it is simple, rich, and perfect for a light dessert.
Ingredients
- 500 g lactose-free milk (2 cups)
- 30 g unsweetened cocoa powder (1/4 cup)
- 45 g corn starch (1/3 cup)
- 135 g sugar (2/3 cup)
- Pinch cinnamon
How to Make It
- Place sugar in a bowl
- Sift corn starch and cocoa into the bowl
- Add cinnamon and mix powders
- Pour milk into a saucepan
- Add powders gradually while whisking
- Mix until smooth with no lumps
- Cook over medium heat stirring constantly
- Continue 3 to 4 minutes until thickened
- Pour mixture into lightly wet molds
- Cool 15 minutes at room temperature
- Cover and refrigerate about 3 hours
- Unmold and serve
Tips
- Whisk constantly to avoid lumps
- Add powders gradually for smoother texture
- Wet molds for easier unmolding
- Dust with extra cinnamon before serving
Storage
- Keeps refrigerated up to 2 days covered
- Best eaten cold
- Not suitable for freezing