½can coconut creamor full fat coconut milk, chilled in the refrigerator for one day
1tablespoonsugar or maple syrup
1teaspooncoconut extract
For Garnish (optional)
3tablespoonssliced almondschopped
1-6ouncepackage fresh raspberries
Instructions
If making non-dairy whipped coconut cream, chill a mixing bowl and beaters in the refrigerator for at least an hour.
In a medium saucepan, mix together sugar, cocoa, cornstarch and salt. Add coconut milk beverage and ½ teaspoon coconut extract, and whisk well to combine. Cook over medium high heat, until mixture comes to a boil and thickens.
Remove from heat, and stir in 3 tablespoons of shredded coconut, reserving remainder for a garnish.
Pour pudding into individual serving dishes and let cool to room temperature, or cover with plastic wrap and chill in the refrigerator for later.
For non-dairy whipped cream, open the bottom of the cold can of coconut cream and pour out any liquid that has collected at the bottom. Place half the contents of the can in the cold mixing bowl and add sugar or maple syrup and coconut extract. Reserve the reminder or the coconut cream in a covered container for later use. Whip on med-high to high speed with a hand or stand mixer until cream is light and fluffy and soft peaks form.
Add about 2 tablespoons coconut cream to each pudding serving.
If desired, top each with raspberries, shredded coconut and chopped almonds.