Directions 6 steps | 22 Minutes
Measure and prep all ingredients. Fill a small saucepan with about one to two inches of water. Bring the water to a simmer.
In a medium heatproof bowl, combine the unsweetened coconut milk, Dutch cocoa powder, granulated sugar, vegan butter, cornstarch, vanilla extract and salt. Stir until combined.
Place the heatproof bowl over the simmering water to create a double boiler. Stir once more before adding the vegan chocolate chips (or chunks).
Continuously stir until the pudding is thick and slightly loose, about 10-12 minutes.
Divide the pudding evenly into pudding cups and refrigerate for at least 1 hour, or until firm.
Once the pudding is thoroughly chilled, sprinkle with toasted coconut and garnish with a sprig of mint. Serve and enjoy!
- If you are not strictly vegan, regular butter and chocolate chips can be substituted.