Passover desserts can be very hit or miss, usually because they’re trying to replicate something that can’t be eaten on Passover. This one does none of that. It’s pudding, just non-dairy, so you can eat it after a meat meal. Make it for dessert and garnish with fresh fruit, or just keep it in the fridge as an afternoon (or morning, or late night) snack.

Ingredients

  • ⅔ cup sugar
  • ¼ cup cocoa powder
  • 3 tbsp potato starch
  • Pinch of salt
  • 1-2 tsp instant coffee (optional)
  • 2 ½ cups full fat coconut milk

Directions

  1. Whisk the dry ingredients together in a pot. Slowly stir in the coconut milk, whisking constantly to minimize lumps. Cook over medium heat, constantly stirring. As it heats up, the rest of the ingredients will start to dissolve and the lumps will disappear.
  2. Keep stirring as the mixture thickens. Once it comes to a boil, cook for another minute, then remove from the heat and pour into individual cups or ramekins. Optional (I do not bother): to prevent a skin from forming, press plastic wrap directly onto the top of the pudding.
  3. Refrigerate until set. Garnish with fresh fruit.

Serves: 5