Easy Vegan Chocolate Pudding

Von Yeung Man Cooking · 20 Min.

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Zubereitung

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.

Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.

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