My 5-Minute Vegan Calming Chocolate Kudzu Pudding
There is so much to love about this pudding. It’s not only super easy to make but it’s yummy as well as gluten, egg and dairy free- so one for everyone to enjoy. Plus it’s nourishing, along with the added benefits of kudzu!
So what is kudzu? It’s a Japanese type of arrowroot so it’s used for thickening (kind of like cornstarch), but it’s also known in China and Japan for its medicinal qualities and used to help with things like digestive problems, anxiety, nerves, butterflies in the tummy etc. This makes it a lovely pre-bedtime supper. It must be mixed in liquid first and then cooked.
At the moment I’m enjoying this pudding warm over bananas or with some coconut yoghurt swirled through (pictured) but you can also set it in the fridge and enjoy like a Choccy mousse (remember YOGO anyone?!). I hope you love it as much as we do!
INGREDIENTS:
100ml water
3 TBs kudzu powder
2 Tbs Dutch processed cocoa
2 TBs maple syrup (or more to taste)
400ml can coconut milk or any milk
1 tsp vanilla extract
Pinch of sea salt
METHOD:
Put your water, kudzu, cocoa and maple in a saucepan and whisk it all together so it forms a bit of a smooth sludge and is not at all lumpy.
Now add your vanilla and coconut milk and place the saucepan on the stove on low to medium heat (but closer to low). Using a wooden spoon or spatula, stir it all together so everything is well combined. Give it a a quick taste now and add more maple or coconut sugar if you need to. Then keep stirring it in circles gently (as you would a custard), you’ll notice it starting to thicken after about 2-3 minutes. Keep stirring until just before it boils, so when the first couple of bubbles start to come up. Remove from heat, give a couple more stirs and it should be ready!
Serve warm as is, or over some fruit like banana or pears. Or sprinkle coconut, bee pollen, nuts or sea salt. You can also pop it in the fridge for later to enjoy cool.
Notes:
You can find kudzu in most health food stores.
While this recipe specifies a can of coconut milk, it will work with ANY milk (full cream cows, almond, etc). I have made the recipe for a full 400ml can of coconut milk to keep it nice and easy, waste free and avoids measuring. Plus I like the flavour.