Since I don’t have an oven in my current house, I had to come up with a twist for a chocolate pudding that was otherwise nice but simple. Reduce the amount by half if you are not a huge lover of tahini.
| Prep Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (14 ounce) can cream of coconut
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
- Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.
- Use vegan whipped cream right away or store in a airtight container in the fridge for up to 1 week.
Reviews
I whipped this for 20 minutes, but it became clumpy instead of thick and creamy. However, because it still tasted good, so I poured it all into a container and added chia seeds, chopped dates, currants, walnuts and frozen blueberries, and then popped it into the fridge overnight. It was good for breakfast the following morning.