1 can coconut cream
1 l oragnic soy milk (I use Vitasoy, either Original, Milky or Calci Plus)
4 tbsp raw sugar
2 heap tbsp cocoa (the better the cocoa the better the flavour, so don't go for cheap baking cocoa, but for 'hot chocolate' quality)
2 tbsp cornflour
Natural Vanilla essence
1 tbsp icing sugar
Edible flowers to decorate
Place the can of coconut cream in the fridge (possibly one day ahead). Dissolve the dried ingredients with a little soy milk to make a paste, then add the rest of the milk and mix well. Put on the stove on low and, always stirring, bring to simmering point. Make sure that you stir well, especially around the borders and bottom of the pot, so that the pudding has a smooth consistency. As soon as it start thickening turn the element off, add the vanilla essence (if using) and keep stirring until it has cooled down a bit. Divide into 8 dessert ramekins or small bowls and refrigerate. When the pudding is set open the can of coconut cream and scoop out the cream top, leaving the water at the bottom of the can (this can be added to other dishes, like curry or rice. Whip the coconut cream with a drop of vanilla essence and the icing sugar. Top the chocolate puddings with the whipped coconut cream.
And now for the flower decorations: choose only organic flowers, here we have borage, rose petals, violets, diantus petals (small carnations), calendula petals (pot marigold). Wash the flowers and petals with water, I let mine soak for white a while and shake them gently to make sure that there are no insects (this is a Vegan dish after all!). A few flowers or petals will suffice, as they are only decorations, although to be eaten. Refrigerate again so that the coconut cream set, and then serve.
Photos and Recipes by Alessandra Zecchini ©