Chocolate pudding

Ingredients

• 2 cups soy milk
• 3 tablespoons sugar
• 3 tablespoons unsweetened cocoa powder
• A dash of vanilla
• 2½ tablespoons cornstarch (or 3 tablespoons tapioca starch)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of unsweetened cocoa powder
• What to use instead of cornstarch
• What to use instead of soy milk

Instructions

1. In a saucepan, whisk 1½ cups of the soy milk with the sugar, cocoa and vanilla. Set over medium-high heat, stirring gently.
2. Mix the remaining half cup of soy milk with the cornstarch.
3. When it starts to boil, turn the heat to the lowest setting, stir the cornstarch mixture and add it quickly to the cocoa, stirring fast so no lumps form.
4. When it thickens slightly, take it off the heat, keep stirring for a couple of minutes and divide it among dessert glasses.
5. Let them cool in the fridge before serving. With tapioca starch they're softer; with cornstarch, a little firmer.

Nutrition facts

Approximate, per serving (about 142 g). Calculated with data from USDA FoodData Central.