Delectably Creative Treats

Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

on Aug 30, 2015 |



I have been DYING for custard. Yes, craving and wanting warm chocolate custard, like nobody’s business. And my littles have actually been begging for this sweet and smooth treat too. I am always apprehensive about purchasing the pre-made, store bought pudding for school lunches. Actually, I REFUSE to let my kids eat that, it seems just super duper artificial.

Gabby’s been begging, almost daily, for chocolate pudding. But, for selfish reasons, I decline to make it because I cannot resist eating every bowl in the house. And then….I am miserable. Our bellies no likey πŸ™‚




My latest obsession with So Delicious Vanilla Coconut Milk has caused a whirlwind of reinventing my old recipes. I have been making chocolate custard from scratch using So Delicious Vanilla Coconut Milk and we LOVE it. The best part is you can too. My chocolate custard is super simple, quick, tasty, and better yet, DAIRY FREE!!!




I wanted to roll with my love of smores. So to beautify this already smooth and bold custard, I layer up some graham cracker crumbs, dairy free chocolate custard, and toasted marshmallows in a super cute, squatty mason jar…Totally adorb. This little smores concoction turned out so cute and yummy, it was no question I was going to enter it in the Go Dairy Free contest. You can enter your yummiest, dairy free creations using So Delicious brands too. Just head on over to the site by August 31st at midnight to enter.




Let’s start baking…



Warm Dairy Free Chocolate Custard Smores Jars

Yields: Β 6-8 servings, depending on jars






2 cups of So Delicious Vanilla Coconut Milk

3/4 cup of granulated sugar

1/3 cup of cocoa powder

1 egg

1/3 cup cornstarch

1/4 tsp salt

1 tsp pure vanilla extract

about 1 1/2 cups of graham cracker crumbs

30-36 standard size marshmallows




1. In a medium pot on low heat, mix So Delicious coconut milk, sugar, cocoa powder, cornstarch, Β and salt until well combined.

2. Whisk egg and add into the pot and combine well.

3. This is the no fun part….whisk, whisk, whisk. Just like making cook and serve boxed pudding, you must stir this custard constantly to prevent burning. It will thicken with the low heat and about 8-10 minutes.




4. I promise you it is a labor of love and well worth it. When the custard is beginning to come together and perfectly thick, remove from the burner and add in the vanilla.

5. Try to resist eating it immediately because (I know from experience) it will burn your tongue off πŸ™




6. While the custard is cooling, take out your jars and fill them about 1/3rd of the way with graham cracker crumbs.




7. Put the warm custard in a ziplock bag and snip off the end, so you can very neatly place the custard on top of the graham crumbs. Fill another 1/3rd of the jar.




8. With the left over room, add in 4 standard size marshmallows. Toast the mallows with a kitchen torch.




Enjoy every warm, dairy free, bite πŸ™‚