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Chocolate Coconut Cream Pudding (Easy Vegan Chocolate Dessert)

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

Bowl of coconut cream pudding with cocoa nibs with mixing spoon

As an Amazon Affiliate, I may earn from qualifying purchases. Original publish date: July 2019 | Updated August 2021

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!

thrive market block

Here’s what you need:

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.

Canned coconut milk upside down for canned coconut dessert

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. 

 

Vegan chocolate pudding in ramekin with cocoa nibs on top

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

Bowl of chocolate coconut cream made with hand mixer

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. 

Mixing bowl with mixers from freezer

  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!
    Whipping canned coconut in a blue bowl with hand mixers
  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.

the process of making canned coconut cream

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

Bowl of whipped coconut cream with cocoa powder

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

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Coconut Cream Pudding

 

Text overlay for vegan chocolate cream puding

You May Also Like These Chocolate Recipes:

cho

Chocolate Coconut Cream Pudding

Yield: 4
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Chocolate Coconut Cream Pudding is a creamy, decadent, dairy free pudding treat to quench your sweet tooth with only 3 ingredients!

Instructions

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

Notes

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

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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    1. Hi Nina! Compared to coconut milk, coconut cream is thicker and more paste like, so you may need to add some water to thin it out if needed. Please let us know if it works!

  1. Quick question- I’m starting out with a carton of coconut cream – how much should I measure out to approximate the amount of cream you’d scoop from a can of full fat coconut milk?
    Thanks!

    1. Hi Sarah – what do you mean by a carton of coconut cream? If possible, I would suggest getting a 15 oz can to be most precise!

  2. I SO appreciate the pictures with each step — makes following the recipe so easy. Also, YAY for gluten- and dairy-free!

  3. Thank you a thousand times for this recipe!! I was searching for a simple vegan recipe and this was the simplest in direction and ingredients list, just what I was looking for. I just made it and it is delicious!!! More of a cream than pudding texture, but light and delicious, and perfectly healthy!! I used pure maple syrup to sweeten and love the results. Adding this to my go-to list! Thank you again, I am so grateful!

  4. This looks amazing – and so easy! I have everything I need to make it (except I think my coconut milk is Lite). I want to try this for sure. It looks like a deliciously healthy low-glycemic dessert.

  5. YUM! So quick and easy and I love coconut milk and the chocolate and coconut combination! Thank you for linking up with us for Meatless Monday!

  6. this looks so good! love how there is limited ingredients too. Also, hope you had a happy birthday Sarah and are enjoying your trip in Canada!

  7. Chocolate and coconut are two of my ALL TIME faves….I will be right over if you have some made!!!

  8. Lol. And here I’ve been making a solid return to snack packs. I love those things. But weird, I really didn’t as a kid. My parents used to put them in my lunch and I NEVER ate them. What the heck was I thinking?…. chocolate. Always the chocolate.
    But of courssssse your recipe is a titch better on the ingredient front, haha. So although I won’t be stopping with those little packs of goodness, I’ll definitely be giving this a try to balance it all out 🙂

  9. I loved pudding cups! My favorite was the double chocolate fudge or the sugar cookie (which came out when I was 20…and still eating them) this looks like it would be great on top over banana ice cream!

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