Coconut Milk Chocolate Pudding

Hi bloggers and food lovers, have a great weekend! This weekend is perfect for enjoying something chewy and sweet—there’s just something about indulging in a sweet treat at the end of the week that makes it feel extra special. I use powdered agar-agar as a substitute for gelatin. Powdered agar-agar is typically made from seaweed and algae. This time, I’m making a chocolate pudding that’s firm, creamy, and sweet, and best of all, it’s quick and easy to make. If you’re not a big fan of sweets, you can adjust the amount of sugar to your liking. Alright, let’s get started

Ingredients:

• 800 ml coconut milk
• 7 tbsp granulated sugar (to taste)
• 2 packets plain agar-agar powder
• 1 tbsp sweetened condensed milk
• 1 tbsp cocoa powder
• one drop vanilla extract

Steps:

• Add the plain agar-agar powder, granulated sugar, cocoa powder, vanilla extract, and sweetened condensed milk to a saucepan

• Add the coconut milk to the saucepan

• Stir everything until well combined or dissolved

• Once well combined, turn on the heat and cook over medium-low heat, stirring constantly, until the agar-agar mixture comes to a boil

• Once boiling, turn off the heat and pour into a prepared pudding mold

• Let the pudding cool and set

• Once cooled, place in the refrigerator for 4–5 hours

• Remove the pudding from the mold

• The coconut milk chocolate pudding is ready to serve