November 23, 2011 | 3 Comments »
When I first heard about So Delicious Mint Chocolate Coconut Milk and Coconut Nog I couldn’t wait to get my hands on them! I’m a huge fan of their products so I just knew these two would be amazing. I was right. I mostly drink the mint chocolate milk warmed with some instant espresso. I heat a 1/2 cup of it along with 1/2 cup of the unsweetened coconut milk and 1 teaspoon of instant espresso. It’s seriously amazing! But after seeing lots of people experimenting with the stuff I wanted to have a little fun myself.
First you need to whip up some coconut cream. I suggest following this quick and easy how-to. Then get 2 brownie squares (store bought or homemade) and crumble them. For the mint chocolate pudding pour 1 cup of So Delicious Mint Chocolate Coconut Milk in a small saucepan with heat on medium. Then in a measuring cup add 1/4 cup water and 2 tablespoons cornstarch; mix well. Whisk the cornstarch mixture into the mint chocolate milk. Bring to a boil continuously whisking the mixture. Remove from heat and allow to cool. Once completely cool I popped the pudding in the freezer for a few minutes (flash chill FTW?). Now time for the fun stuff! I used 2 8 oz mason jars. Start with a layer of brownie, then a layer of pudding, and top with the whipped coconut cream. Continue until the jars are full. I had just enough to fill the 2 jars. Garnish with some crushed mint candy and/or your favorite vegan marshmallows. I used Dandies! I swear those things are tiny pillows of deliciousness!
Oh and I actually added the 1 teaspoon of instant espresso to the milk before whisking in the cornstarch. I wanted more of a mint mocha type of pudding. I also used this same method with the nog. Instead of crumbled brownie I used crumbled gingerbread cookies. That was also delicious, but I sort of ate it before taking decent photos. Oops?