- Use dutch processed cocoa powder, it gives a rich chocolaty flavor. If you use natural cacao powder, you may need to add 1-2 tablespoon more.
- Mix the corn starch with cold water. It will prevent clumps. Remember to never mix corn starch with hot water or another warm liquid.
- Soak the dates until soft. This will help them blend fully and will prevent having chunks of dates in your pudding.
- Whisk constantly. The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.
- Chill the pudding for at least 1 hour. Chilling the pudding helps it thicken and I personally prefer it cold.
- Fridge: Once cooled to room temperature, save the pudding in an airtight container in the fridge for up to 5 days.
- Freezer: You can freezer it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before serving.
For a coconut whipped cream recipe and tips, watch this video.
*Nutrition information is a rough estimate calculated without optional ingredients.