Chocolate Coconut Cream Pudding

  Aug 12, 2016  |  #Recipes

A creamy, decadent, dairy free pudding treat to quench your sweet tooth with only 3 ingredients!

Hello hello hello! Happy Friday!

I am SO EXCITED to share today’s recipe with you all because it’s the easiest thing to make and it’s so delicious. If you haven’t noticed, it’s quite the theme on BLT for making easy recipes with minimal ingredients.

Today is the day you try coconut whipped cream – do not be intimidated! Let me rephrase – this recipe originally started as chocolate coconut whipped cream, but then I realized that the product was more like a pudding, which I then tasted and fell in love with.

So, I stand corrected. Today is the day you try coconut whipped pudding. Ok? Ok. Yum.

Chocolate Coconut Cream Pudding

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 want that whipped cream texture, just cut the time short.

I used to love Snackpack chocolate pudding growing up.  They were in my lunch just about every day. Were you a vanilla, chocolate or tapioca fan?

As I’m sure was the case with many of us, I ate a lot of processed foods during my childhood. But, now-a-days, I’m not as okay with the ingredient list as I was back then. You’ll find sugar, vegetable oil, hydrogenated soybean oil, corn starch, and lots of other fillers and preservatives in those Snackpacks.

This pudding has THREE ingredients. 

But guess what – you don’t NEED all of those ingredients and preservatives for TASTE. This chocolate whipped pudding has three ingredients. Simple. Easy. To the point. Tasty. Perfect for a little dessert, or mid day answer to your sweet tooth.

Chocolate Coconut Cream Pudding

I have made my own coconut whipped cream a handful of times now and it’s time for you to try it. In case you’re not familiar with this new crave, coconut whipped cream provides a dairy free whipped cream option and is gluten-free (unlike Snackpacks), vegan and paleo-friendly.

How To Whip The Coconut Milk

I put my can of full-fat coconut milk in the fridge the night before. 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! Coconut water is great in smoothies and has natural electrolytes, which are so important for hydration, especially in this hot weather. You can drink it straight up if you prefer, though that’s not really my cup of tea.

Also, another note: don’t waste your time on the “light” coconut milk, as it won’t whip. It is also suggested to freeze your hand mixers for about 15-30 minutes before whipping. This helps the coconut milk whip more easily and speeds up the process.

canned coconut milk

chocolate coconut cream pudding

When you’re ready to mix, scoop out the fat at the top of the can into your mixing bowl and start mixing.

canned coconut

coconut cream pudding

You’ll see it start to “whip” up and get some peaks.

Chocolate Coconut Cream Pudding4

Then, after about 3-4 minutes of whipping, you’ll add your cocoa powder and coconut sugar for a little flava flave. Make sure to TASTE it – you can add more or less depending on your taste preferences.

Chocolate Coconut Cream Pudding (2)

Chocolate Coconut Cream Pudding (2)

And voila, your finished product. Don’t let any of this goodness go to waste – lick the plate, lick the mixers, no judging.

Coconut Cream Pudding


5 from 1 vote
Chocolate Coconut Whipped Pudding
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
A creamy, decadent, dairy free treat to quench your sweet tooth with only 3 ingredients!
Course: Dessert, Snack
Servings: 4 -6 servings
Author: Sarah @ Bucket List Tummy
  • 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)
  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!

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

[Tweet “3 ingredient chocolate coconut cream pudding, the perfect dessert!”]

I highly recommend adding cocao nibs as a nutrient-rich substitution for those chocolate chips. Not only do they provide a necessary crunch, but they are full of antioxidants, fiber and healthy fats!

I’ll be back next week with some recaps of our trip to Vancouver. In the meantime, I hope you enjoy the recipe and have a great weekend! Linking up with Deborah and Sarah for Meatless Monday and  Annmarie, FarrahEsther, + Jess for Foodie Friday!

So, you tell me:

Were you a Snackpacks fan?

Do you always lick the mixers after mixing?




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24 responses to “Chocolate Coconut Cream Pudding

  1. 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!

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