Coconut Carob and Almond Pudding Pops
Dairy-Free, Gluten-Free, Vegan
Two desserts in one, and with so little effort. The almond-coconut combination creates the perfect summer flavor.
Serves 4 as pudding and 4 as frozen pops
1/3 cup cornstarch
pinch of sea salt
3 cups organic almond milk, divided
1/3 cup organic evaporated cane juice
1/2 cup vegan carob chips
1/21 tsp gluten-free almond extract
12 TB unsweetened shredded coconut
Ingredient Options: coconut or rice milk may be substituted for the almond milk if desired.
In a medium bowl, blend cornstarch with salt. Slowly pour in 1 cup of almond milk, whisking until smooth. Set aside.
In a medium saucepan set over medium-high heat, mix remaining almond milk with evaporated cane juice and carob chips, stirring frequently until mixture is smooth and comes to a scalding point. Do not boil the mixture.
Stir the cornstarch and almond milk mixture and then add to the hot almond milk and carob, whisking constantly over medium heat until the mixture thickens completely, about 3 to 5 minutes. It will coat a wooden spoon with thick, hot pudding. Stir in the almond extract and coconut.
Transfer 1/2 of the pudding to four small ramekins and allow it to cool to room temperature before refrigerating. Set aside the remaining pudding to cool. Chill the ramekins for a couple of hours before serving.
For the frozen pops:
Spoon cooled pudding into popsicle molds or small paper cups with flat popsicle sticks. Freeze overnight. To un-mold, run frozen pops under hot tap water for just a few seconds to loosen.