Happy Pi Day!
For all of my geek and non-geek friends out there, today is officially Pi Day: 3.14.
In the blogging world, that is an excuse to make a pie. And for me, it was the perfect catalyst to get back into blogging after an unintentional break.
Sometimes breaks are a necessary part of life – even when you love something as much as I love this blog. I was/am feeling really overwhelmed with life and primarily my career. While I love the knowledge that my years of education have imparted on me, I’m having trouble finding my niche in the working world. I’m not new to this challenge – people question their career choices all the time. I’m working through the struggles and trying to stay positive. I like to think that what is meant to be will always find a way to work out.
In the meantime, I want to refocus on something that brings me lots of joy: this blog. I am hoping to get back to posting regularly again because I really do miss it.
On that note, let’s take it back to pudding, specifically pudding pie. As a kid, my mom would frequently pack our lunch boxes with those little pudding cups. I think we probably tried every single flavor of Jell-O pudding cups: chocolate, vanilla, chocolate mixed with vanilla and even strawberry cheesecake. We loved those pudding cups. Occasionally, she’d let my sister and I make pudding from one of those Jell-O boxed mixes. I have really fond memories of chocolate pudding.
I thought that pudding would be sort of complicated to make. I honestly had no idea what it was made of until this past week. And I’m excited to tell you it’s incredibly simple. Chocolate pudding is a classic and when you top it with a little toasted coconut whipped cream? It’s just heavenly.
- ⅔ cup sweetener (I used raw cane sugar)
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2¼ cups unsweetened almond milk
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 cup toasted coconut flakes
- 7oz canned full fat coconut milk
- 3 tbsp maple syrup
- Combine your sweetener, cocoa powder, salt and cornstarch in a heavy bottom pan. Slowly incorporate your milk. Heat the mixture on medium, stirring occasionally. Heat until the mixture boils and then remove from heat after one minute.
- Allow the mixture to cool slightly at room temperature, then transfer to refrigerator.
- Cool for 1-2 hours.
- While the pudding cools, toast your coconut in the oven by spreading the coconut flakes on a baking sheet and baking at 170 for 10 minutes. Stirring every 2-3 minutes.
- While the coconut flakes are toasting, combine your coconut milk and maple syrup and whip to desired consistency. Cool for 1 hour.
- When your pudding has cooled, pour into an 8in pie dish. Top with whipped topping and coconut flakes and freeze or refrigerate for 1 additional hour.
Your turn: Are you a fan of pudding? Have you ever taken a break from something you love?