A creamy vegan chocolate coconut pudding made with Elmhurst Milked Cashews™ and Dutch-processed cocoa in a light and flaky tart shell.
Prep Time: 1 hour (partially inactive)
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Yield: 12 (4-inch) tarts, or approximately 3 cups pudding
This recipe was created by Jennifer Farley, SavorySimple.net
For the Vegan Tart Dough
5 cups All-purpose Flour (1 pound + 9 ounces)
1/4 cup Granulated Sugar
12 ounces Vegan Butter, Cold and Cubed
1/2 – 2/3 cup Ice Cold Water
For the Chocolate Coconut Pudding
1/2 cup Granulated Sugar
3 tbsp. Cornstarch
2 tbsp. Dutch-processed Cocoa Powder
1 1/2 cups Elmhurst Milked Cashews™ (other Elmhurst varieties may be substituted)
1 tsp. Pure Vanilla Extract
1 cup Coconut Cream
Optional: freshly grated unsweetened or a vegan bittersweet chocolate
If you’re a novice baker and would prefer an easier recipe, simply omit the tart shells and prepare chocolate coconut pudding. It’s wonderful on it’s own! If using unsalted vegan butter, add 1 teaspoon kosher salt to the dry ingredients in Step 1.
The recipe can be cut in half to yield 6 tarts. Doing so will decrease the cook time of the pudding.
12 (4-inch) round tart pans, preferably with removable bottoms
Prepare the Tarts
Prepare the Pudding