Chocolate Pudding with Coconut Milk Whipped Cream

Contributed by Liz Geary
Pudding
½ cup chocolate chips, melted
1 12 oz. box Mori-Nu Silken Tofu
2 tablespoons maple syrup
½  tsp. grated orange rind
Melt the chocolate chips in a double boiler on the stovetop or in a microwave safe bowl at 20 second intervals. Stir until melted.
In a blender combine the tofu, melted chocolate, and maple syrup.   Blend until smooth then transfer to individual serving dishes.  Chill before serving.
Coconut Milk Whipped Cream
1 can premium coconut milk, chilled
1 teaspoon vanilla
Chill the coconut milk for 24 hours.  Remove the can from the refrigerator and flip it upside down to open it from the bottom. Pour off the liquid. Scoop the coconut cream from the can into a chilled mixing bowl.   Add the vanilla and maple syrup, using a wire whisk or electric mixer beat until fluffy.  Serve chilled. 

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