Hey dessert fans! Let's make this easy vegan chocolate pudding with coconut milk. It's luscious, creamy and rich - just what you want from a homemade chocolate pudding! You only need 5 ingredients and 10 minutes prep time to make it, so it's simple and quick!
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It's so easy to make homemade pudding! This simple recipe will show you how.
It's got a rich chocolate flavor that will satisfy your sweet tooth and that silky pudding-like consistency of traditional pudding - with no dairy needed!
This small batch recipe makes two portions, but you can easily make a bigger batch by scaling it up in the recipe card at the end of this post. Enjoy!
This chocolate coconut milk pudding recipe is:
- Rich
- Creamy
- Silky smooth
- Super easy
- Vegan
- Dairy-free
- Gluten-free
Ingredient tips
Here’s everything you need for this vegan pudding recipe:
Coconut Milk: Use canned full-fat coconut milk for the creamiest texture.
Cocoa powder: You want to use unsweetened cocoa powder. You can use Dutch-processed or natural cocoa powder - whichever you prefer the taste of.
Step by step pictures
Here’s how to make this coconut milk chocolate pudding: Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Heat the coconut milk and vanilla extract until warm.
Step 2 - Whisk cocoa powder, cornstarch, and sugar together.
Step 3 - Add just enough of the warm coconut milk to the cornstarch mixture to form a smooth slurry.
Step 4 - Scrape the cornstarch mixture back into the pot with the rest of the coconut milk and stir.
Step 5 - Return to medium-low heat, stirring constantly, until mixture thickens significantly, about 5 minutes. Divide into 2 serving dishes and chill for 1 hour.
Vicky's Top tip!
To make smooth pudding, you want to combine the dry ingredients completely so there are no lumps. Mixing the slurry until totally smooth and whisking the pudding constantly when it's thickening will also ensure a lump-free pudding!
Substitutions and variations
Use light coconut milk for a less rich pudding.
Use brown sugar for a more caramelly taste, or coconut sugar for a refined sugar free option.
For a mocha flavor: Stir in 1 teaspoon instant coffee granules to the coconut milk as you heat it.
For an orange flavor: Use 1 teaspoon orange extract instead of the vanilla.
For a Mexican chocolate twist: Add ½ teaspoon ground cinnamon and increase the vanilla to 1 teaspoon.
If you can't have coconut milk, then I recommend this recipe for vegan chocolate pudding with soy milk.
Serving
After your pudding has chilled for 1 hour, it's ready to enjoy!
Try these topping ideas to take your coconut chocolate pudding to the next level:
- Fresh raspberries
- Macerated strawberries
- Date caramel
- Sliced bananas
- Toasted hazelnuts
- Cacao nibs
- Coconut whipped cream
- Shredded coconut
- Peanut butter
- Flaky sea salt
- Dark chocolate shavings
- Toasted coconut flakes
Storage
Store any leftover pudding in an airtight container in the refrigerator for up to three days. You can cover it with plastic wrap to prevent a skin from forming on top.
I don't recommend freezing chocolate pudding, as the texture will be affected.
More chocolate dessert ideas
I hope you loved this dairy-free chocolate pudding recipe! For more easy recipes for vegan desserts, try these:
Recipe
Chocolate Pudding with Coconut Milk
Ingredients
- 1 cup (240 ml) coconut milk full-fat
- ½ teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
Instructions
- In a saucepan over medium low heat, combine the coconut milk and vanilla and heat until warm, stirring occasionally.1 cup (240 ml) coconut milk, ½ teaspoon vanilla extract
- In a medium bowl, combine cocoa powder, corn starch, and sugar and whisk until lump-free.4 tablespoons unsweetened cocoa powder, 3 tablespoons granulated sugar, 2 tablespoons cornstarch
- Add a small amount of the warm coconut milk to the cocoa mixture and whisk until a smooth slurry forms.
- Use a spatula to transfer the cocoa mixture back into the pan with the rest of the coconut milk and stir.
- Cook on medium-low heat for about 5 minutes, whisking regularly, until the mixture thickens. It should be thick enough to cling to the whisk, but it will continue to thicken to pudding consistency as it cools.
- Divide into serving dishes and place in the fridge to chill for at least 1 hour. To prevent a skin from forming, you can cover the surface of the pudding with plastic wrap.
- Serve with toppings of your choice such as berries, shredded coconut, whipped coconut cream or grated dark chocolate.
Notes
Nutritional Estimate Per Serving
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x 
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