These were kind of made by fluke. We originally set out to make whipped coconut cream that was sturdy enough to stand on its own. But since we didn’t have an electric beater, I beat it by hand with a whisk. It worked! We didn’t have the stiff peaks we wanted, but the billowy cream was perfect for puddings!
1 can full fat coconut milk (whipped with whisk to best of ability)
3 tbsp coconut sugar
1/4 cup natural peanut butter
1/4 cup melted dark chocolate
Dash of vanilla extract
Dash of sea salt
Bananas and chocolate chips for decoration
Whip coconut milk (we used Thai Kitchen and believe it to be the best brand to use to make whipped cream, all the others seemed a little pulpy). Take out 4 ramekins or small containers. Fill each to the rim with pudding mixture. Place in fridge to cool and set (overnight preferably but a few hours would do fine too.) We decorated ours to look like mice (originally they were supposed to be bears but just ended up looking more mousy, we added tails made out of chocolate chips and peanuts!)
Oh lord…look at these adorkable puddings!