makes 3

20 minutes


  • 150g plant-based milk
  • 230g canned coconut milk
  • 2 tbsp cornflour (use more if you prefer a thicker pud)⁠
  • 6 tbsp Sweet Freedom CHOC SHOT⁠


  1. Pour the milk into a medium pot, add the cornflour and whisk until smooth. 
  2. Add in the rest of the ingredients and place the pot on medium to high heat.⁠
  3. Make sure to stir regularly. ⁠
  4. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). ⁠
  5. When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency.⁠
  6. Pour into jug and let cool for 15 minutes before refrigerating for at least 3 hours.⁠

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