EASY Vegan Chocolate Pudding Recipe | VALENTINES DAY SPECIAL!

By Yeung Man Cooking · 20 min

Ingredients

Instructions

1. Chop the dark chocolate into small pieces and place them in a medium mixing bowl.
2. Scoop the thick cream from the canned coconut milk.
3. Heat the coconut cream and cane sugar in a small saucepan over medium heat, stirring to combine.
4. When the cream starts to bubble, pour it over the chocolate.
5. Whisk the cream and chocolate together.
6. Pour the chocolate mixture into serving glasses and add chopped fresh strawberries.
7. Refrigerate the glasses for at least 5 to 6 hours.
8. Garnish with a strawberry half and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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