Saturday, May 31, 2008

Chocolate Espresso Goat Milk Pudding: Milk-free, Corn-free, Vanilla-free

I had to heavily adapt a pudding recipe to come up with something I can eat. Cornstarch, cow's milk and vanilla are all no-no's for me. The coffee adds a kick of flavor (the kick depends on the strength of the coffee) to replace the missing vanilla. Using condensed goat milk allows the pudding to remain creamy, even after replacing half the milk with coffee. Tapioca flour is a great substitute for cornstarch in puddings.


Chocolate Espresso Goat Milk Pudding - Cow's Milk-Free, Corn-Free, Soy-Free, Vanilla-Free

1/4 cup tapioca flour
1 cup sugar
6 tablespoons cocoa
1/8 teaspoon salt

1 1/2 cups evaporated goat milk
1 1/2 cups warm coffee (make coffee strength to taste)

1. Combine the tapioca flour, sugar, cocoa and salt in the top of a double boiler. Slowly whisk in the milk and coffee, scraping the bottom and sides. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the pudding is smooth and thickened, remove from the heat. (I didn't actually use a double-boiler, even though that's how you're supposed to make pudding. I cooked it in pot on medium heat.)

2. Pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.