The recipe is from the Whole Foods website, which I love. It came together pretty easily. Cornstarch is one of those great ingredients (dare I say... magical?) that allows me to make things like thick vegan gravies and sauces, and more importantly, pudding. :)

You start by whisking together one cup of the almond milk with the corstarch and a pinch of salt. Then you heat up the remaining two cups of almond milk along with the carob chips and dry sweetener (the recipe calls for evaporated cane juice, but I use beet sugar). Once that mixture is smooth and hot, you add in the cornstarch mixture. It only takes a few minutes for the mixture to thicken up. Then you add in the almond extract and coconut. I used the higher amounts of both the almond extract and coconut (1 teaspoon and 2 tablespoons, respectively) because I love those flavors. After a few hours in the refrigerator, these were perfectly pudding-y. And what a great use for ramekins!