This is a delightful recipe, and everyone loves it – vegans, kids (if you make it uninfused), basically all the humans. When it’s hot out, a cute, cool little bowl of this really helps!
VEGAN CHOCOLATE PUDDING (Infused or Not)
I originally found this, called Tibok-Tibok, in Bon Appetit, and it’s a pudding from the Philippines. I of course had to play with it and see how it would work infused, and now it might not be authentic, but it’s REALLY good. To fill 4 or 5 small ramekins, you’ll need:
1 13.5 oz. can unsweetened coconut milk
¼ C. Dutch cocoa powder
¼ C. sugar
2-3 Tb. infused canna butter or coconut oil (don’t use more than 3 Tb. or pudding won’t firm up; use 2 Tb of plain butter if you don’t want the cannabis)
2 Tb. cornstarch
½ tsp. vanilla
½ tsp salt
¼ C. dark chocolate chips or chunks
Top with: toasted coconut, mint, whipped cream, dash cinnamon, etc.
Stir together in a heatproof bowl all of the ingredients except the chips and the coconut. Put the bowl over a saucepan with simmering water – don’t let the bowl touch the water – and stir again, then add the chocolate chips. Now stir pretty continuously for about 10 – 12 minutes, or till the pudding is thick but still a tiny bit loose. Divide the pudding among cute glasses, little bowls, etc. then get it in the fridge for at least an hour. When it’s cool and firmed up, sprinkle the tops with toasted coconut, whipped cream, and maybe some mint. If you use the 3 Tb. of infused butter, your pudding will have approx. 150 mg. of total THC. So, if you use 5 small dishes, each will have around 30 mg. Be smart, and have fun with this delicious pudding!
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