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Chocolate Coconut Cream Pudding is a creamy, dairy free, vegan chocolate dessert recipe with only 3 ingredients!

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I am SO EXCITED to share this homemade coconut cream dessert and dairy free pudding with you all because it’s the easiest thing to make and it’s so delicious.

Next time you find yourself in need of desserts using coconut milk you have on hand, save this vegan coconut pudding recipe because it’s that good. 

What You Need For Coconut Cream Chocolate Pudding

You’re just THREE ingredients away from this quick coconut cream dessert. I find that it’s easiest to order in bulk from Thrive Market, my monthly go to!

Here’s what you need:

• Canned coconut milk – I recommend full-fat and use this one
• Cocao Powder 
• Sweetener (sugar, maple syrup or honey) – I use this Organic Grade A maple syrup.

If you want this to be a vegan coconut pudding, make sure to avoid honey.  Make sure there’s no milk products in your cocoa powder to keep this a dairy free chocolate pudding as well. 

I find that it’s the perfect vegan chocolate dessert or a mid-day answer to your sweet tooth.

The Best Vegan Chocolate Dessert

If you haven’t noticed, it’s quite the theme on BLT for making easy recipes with minimal ingredients that are easy, like  5 ingredient sweet potato burgers, 3 ingredient banana oatmeal cookies and easy air fryer tempeh. 

So, why not add a quick coconut cream dessert recipe to the repertoire. Coconut cream and chocolate is a match made in heaven – you MUST try this. 

This is one of the best vegan chocolate desserts I’ve ever had or made. Coconut milk chocolate pudding will become your new favorite healthy dessert recipe. 

How to Make the Best Coconut Cream Pudding Recipe 

Today is the day you try coconut whipped cream for this chocolate coconut cream – do not be intimidated.

The next time you find yourself wondering what to make with coconut cream, make this coconut cream pudding recipe. 

This coconut milk pudding originally started as chocolate coconut whipped cream. Then, I realized that the product was more like a pudding so it morphed into a healthy chocolate pudding. 

I then tasted it and decided this dairy free pudding recipe was pretty darn good and fell in love with it. It would be a lovely addition to my quinoa apple crumble. 

I know there’s a market for canned coconut milk dessert recipes. For those who are dairy free, or are looking for dairy free coconut cream dessert recipe, this is for you. 

I had to temporarily follow a dairy free diet in the beginning of my dairy free breastfeeding journey with Camryn. I thought she had a milk allergy. Thankfully, she didn’t.

But either way, this vegan chocolate dessert is an easy breastfeeding snack and healthy postpartum snack. 

How To Make Vegan Whipped Cream

While making cream out of canned coconut milk may seem intimidating, it’s not. It’s actually my go to method of making vegan whipped cream without buying one with tons of fillers. 

To make coconut whipped cream, you’re simply using the creamy (not liquidy) part of canned (full-fat) coconut milk.

This post talks about 50+ uses for your canned coconut milk so there is always something you can do with it, if you’re not feeling this coconut cream pudding dessert. 

1. Spoon the solid chunk out of the coconut milk can and put it in a bowl. You can reserve the liquid for something else because we don’t need it for this coconut milk whipped cream.
2. Take out a hand mixer and start whipping. I recommend keeping your mixers in the freezer to make things easier.
3. Keep whipping! As with any dessert using coconut cream, you’ll start to see some peaks and the coconut milk will begin to look more like whipped cream. Keep mixing for a pudding-like consistency. Your quick coconut milk dessert is almost ready!
   
4. Add cocoa powder and sweetener of choice. Or, if you’re going for a vegan vanilla pudding, add a touch of vanilla extract or vanilla beans. Make sure to taste it to see if you want it sweeter or less sweet.

Who knew you could make such delicious canned coconut cream recipes for dessert so easily?

Final Tips for Canned Coconut Milk Dessert

• Put your can of full-fat coconut milk in the fridge the night before. 
• Freeze your hand mixers for about 15-30 minutes before whipping! This helps the coconut milk whip more easily and speeds up the process.
• If you turn your can upside down in the fridge, this will ensure that the coconut liquid is on top when you open the can. You can actually save that liquid! Use the liquid for smoothies or for hydrating. Coconut water is great in homemade electrolyte water or as an addition to greek yogurt smoothies.

• Don’t waste your time on the “light” coconut milk, as it won’t whip as well. We want full fat here, plus fat = flavor!
• You will find that if you whip the coconut milk long enough, you pass the “whipped cream” stage. The result is still a creamy, milky bowl of goodness, but if you’d rather have coconut whipped cream, just cut the time short.

Optional Add In’s For Coconut Cream Pudding

• Cocao nibs as a nutrient-rich substitution for chocolate chips. Not only do they provide a necessary crunch, but they are full of antioxidants, fiber and healthy fats!
• Chia Seeds – Love adding chia seeds to any pudding, oatmeal or yogurt mixture, like this banana chia seed pudding. 
• Flax Seeds
• Hemp Seeds for more protein 
• Protein powder to up the protein content
• Dried fruit – cranberries, cherries, raisins

You May Also Like These Chocolate Recipes:

• Gluten-Free Chocolate Fudge Bites
• Healthy Banana Brownies
• Whole Wheat Blueberry Chocolate Chip Donuts
• Vegan Protein Bars
• Gluten Free Fruit Pizza with Chocolate Peanut Butter Frosting
• Cherry chocolate chia pudding

Continue to Content

Yield: 4

Chocolate Coconut Cream Pudding

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Chocolate Cream Pudding is a creamy, dairy free, coconut cream dessert recipe with only 3 ingredients! Make this quick and easy chocolate pudding with coconut milk when the craving strikes. 

Print

Ingredients

• One 15-ounce can full-fat coconut milk
• 2 tablespoons cocoa powder
• 2 tablespoons coconut sugar, or honey
• 1-2 tablespoons cocao nibs, to top (optional)

Instructions

1. Separate coconut cream from coconut liquid in canned coconut milk.
2. Beat coconut cream on medium-high for about 3-4 minutes, or until pudding like consistency starts to form (time may vary).
3. Add cocoa powder and coconut sugar; beat 1 minute more.
4. Enjoy!

Notes

You may want to let your can sit out for 10 minutes after taking it out of the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Volupta Organic & Fair Trade Unsweetened Super Food Cacao Powder 32 OZ
• 
  365 Everyday Value, Organic Coconut Milk, 13.5 Ounce
• 
  Organic Coconut Palm Sugar, Gluten-Free, Non-GMO Sweetener Substitute (1.5 lbs.)
• 
  Healthworks Cacao/Cocoa Nibs Raw Organic (16 Ounces / 1 Pound) | Unsweetened Chocolate Substitute | Certified Organic | Keto, Vegan & Non-GMO | Antioxidant Superfood | Peruvian Bean/Nut Origin

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 23gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 14mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g

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