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PostPosted: Sun Dec 17, 2006 11:38 am 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
Hi all -

I've been meaning to post this recipe for awhile. It makes a lovely chocolate pudding that is quite thick - almost like a mousse.

Chocolate Pudding - Free of Dairy & Egg

Ingredients
1/2 cup granulated sugar
3 Tbsp safe cocoa powder, sifted (we use safe Fry's)
3 Tbsp cornstarch
2 cups coconut milk (or other milk)
1 tsp vanilla
1 Tbsp margarine or butter (optional)

Instructions
1. In 8-cup microwave-safe bowl, combine sugar, cocoa, and cornstarch; blend until smooth.
2. Gradually stir in coconut milk. Microwave at high for 5-6 minutes (whisking every minute) or until pudding starts to come to a boil and has thickened slightly. (Note: This process takes about 2.5 minutes in our microwave, so definitely keep an eye on things!)
3. Remove from m-wave and stir in margarine and vanilla.
4. Spoon pudding into small bowls (I often use tiny Ziploc bowls and put a top on). You can cover the bowls with plastic wrap if you like to avoid "pudding crust".
5. Refrigerate until serving time, at least 2 hours.

Adapted From The Canadian Living Microwave Cookbook (c) 1988

Substitutes:
1. Can sub potato starch for cornstarch (and likely other starch subs will work as well).
2. Can use regular milk if not avoiding dairy.
3. Use butter or safe margarine as needed. It can be omitted altogether.

K.

_________________
Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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PostPosted: Sun Dec 17, 2006 8:29 pm 
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Joined: Thu Sep 22, 2005 11:39 pm
Posts: 1141
Location: saskatchewan, canada
Thanks Karen. We've been making pudding with jello brand cooked pudding and soy milk for a while. The jello brand mix is $2 - $3 when it is only just sugar, cocoa and cornstarch. This looks much more economical.

_________________
DD age 9 1/2 -peanuts, nuts,
DD age 7 1/2 - milk, eggs, chicken, peanuts, treenuts, cats, dogs,
DS age 2 1/2
Husband- asthma, eggs, treenuts, fish, shellfish environmental
Self - penicillan, eurithromiacin, mild laytex allergy.


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 Post subject:
PostPosted: Wed Apr 11, 2007 11:06 pm 
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Joined: Sat Apr 16, 2005 12:09 am
Posts: 1054
Here's another, and looking at the ingredients, is very similar to yours Karen:

Creamy Chocolate Pudding

5 tbsp safe cocoa powder
1/4 cup cornstarch (or safe sub.)
1/2 cup plus 2 tbsp sugar
1 pinch salt
1/2 tsp instant espresso (or instant coffee) - optional
2 cups milk (or safe sub.)
1 tsp vanilla

1. Sift all dry ingredients together in a bowl and mix until combined.
2. Place mixture in a medium saucepan.
3. Stir in just enough milk to create a smooth paste.
4. Gradually mix in remaining milk.
5. Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
6. Remove from heat and gently stir in vanilla.
7. Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.


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PostPosted: Thu Apr 12, 2007 10:00 pm 
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Joined: Fri Dec 22, 2006 12:52 am
Posts: 214
Thank you so much! I just whipped up a batch with potato starch. It is still too hot to put in the fridge and is already thickening up nicely! It looks much thicker than commercial pudding mix, which I like! I did sample a spoonful (it was still hot but I was licking the spoon from mixing in the margarine) and I don't think the potato starch affects the taste at all. I usually eat pudding with chopped banana mixed in. Yum! I think this will turn out great once it's cooled, and it was so much easier to make then I thought---I was picturing whisking in a pot on the stove. This was much easier!

UPDATE: Okay, it's cooled now and a little TOO thick---more like a custard than a pudding (e.g. when I try and stir it, it balls up a little in the bowl and is not liquidy). Should I be using less potato starch, do you think?

_________________
Asthma and eczema
Drug allergy (succinylcholine)
Food (corn, raw apples, green beans, tree nuts, flax)
Misc (pollen, grass, mold, dogs, cats)


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PostPosted: Fri Apr 13, 2007 9:09 am 
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Joined: Sat Apr 16, 2005 12:09 am
Posts: 1054
Any homemade pudding recipe I've ever done turns out thick in consistency, not usually liquidy, so I'm not sure. You could try using less starch and seeing what happens. You could also do a search on the web for a different recipe altogether. A lot of "cooking" websites now offer a ratings system where people can rate recipes and give feedback. Search for one that is more in line with your tastes. That's part of the fun with cooking for me -- experimenting and coming up with a winner.
Maybe someone else can give some different advice?


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PostPosted: Sun Apr 15, 2007 12:35 pm 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
I think I experimented with the starch and found that less starch = less solid pudding.

I also tried watering down the coconut milk and that seemed to help. You sort of have to experiment a bit.

K.

_________________
Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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