Chocolate Coconut Cream Pudding is a creamy, decadent, dairy free pudding treat to quench your sweet tooth with only 3 ingredients!
I am SO EXCITED to share this homemade coconut cream pudding 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.
Plus, I’ve gotten some requests for desserts, and I elevated them with this, which is one of the best vegan chocolate desserts.
And if you think you don’t need a coconut pudding recipe, you’re wrong.
Do you remember Snackpacks? I used to love their 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, these days, I try to minimize processed ingredients, like vegetable oil, hydrogenated soybean oil, corn starch, and other fillers and preservatives.
Especially when I’m feeding my daughter. And, even more so, when you realize that chocolate coconut cream pudding is so easy to make on your own – we’re using only 3 main ingredients!
What Do You Need To Make a Dairy Free Pudding?
Well, we’re using just THREE ingredients to make this no-bake dessert.
Yes, this coconut pudding recipes has three ingredients. Simple. Easy. To the point. Tasty.
- Canned coconut milk (I recommend full-fat and use this one)
- Cocoa Powder (I like this fair trade powder). After all, this is a dairy free chocolate pudding.
- Sweetener (sugar, maple syrup or honey). Avoid honey if vegan. I use this Organic Grade A maple syrup.
I find that it’s the perfect vegan chocolate dessert or a mid-day answer to your sweet tooth.
How to Make Coconut Pudding
Today is the day you try coconut whipped cream for this coconut cream pudding – 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 so here we are with a healthy chocolate pudding.
I then tasted it and decided this dairy free pudding was pretty darn good and fell in love with it. It would be a lovely addition to my quinoa apple crumble.
Today is the day YOU try coconut whipped pudding.
Ok? Ok. Yum.
I know there’s a market for coconut milk dessert recipes. For those who are dairy free, or are looking for dairy free pudding, this is the answer to your prayers.
I had to temporarily follow a dairy free diet in the beginning of my breastfeeding journey with Camryn, I thought she had a milk allergy.
Turns out, we were good on that front but it still helps to have dairy free, coconut milk dessert recipe that is also a vegan chocolate pudding on hand. You never know when you’re going to want or need chocolate!
How to Make Coconut Whipped Cream
While making cream out of canned coconut milk may seem intimidating, it’s not. There’s really a sequence of steps to make a creamy, tasty coconut whipped cream.
If you’re into it, you can even make your own coconut whipped cream frosting.
To make coconut whipped cream, you’re simply using the creamy (not liquidy) part of canned (full-fat) coconut milk. Coconut whipped cream is a fantastic alternative to dairy whipped cream and can be magical in recipes.
Here are the steps for making your own coconut milk whipped cream.
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. I recommend keeping your mixers in the freezer to make things easier.
2. Take out a hand mixer and start whipping.
The coconut whipped cream is the labor intensive part!
3. Keep whipping
As you mix, the mixture will start to see some peaks and the coconut milk will begin to look more like whipped cream. Keep mixing for a pudding-like consistency.
4. Add cocoa powder and sweetener of choice.
Make sure to taste it to see if you want it sweeter or less sweet. Or, if you’re going for a vegan vanilla pudding, add a touch of vanilla extract or vanilla beans.
Tips For Making Coconut Milk Dessert Recipe
- 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 even drink it straight up if you prefer, though that’s not really my cup of tea.
- 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.
- Freeze your hand mixers for about 15-30 minutes before whipping! This helps the coconut milk whip more easily and speeds up the process.
The Best Coconut Pudding Recipe
- 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)
- Beat coconut milk on medium-high for about 3-4 minutes, or until pudding like consistency starts to form (time may vary).
- Add cocoa powder and coconut sugar; beat 1 minute more.
You may want to let your can sit out for 10 minutes after taking it out of the fridge.
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- 365 Everyday Value, Organic Coconut Milk, 13.5 Ounce
- Organic Coconut Palm Sugar, Gluten-Free, Non-GMO Sweetener Substitute (1.5 lbs.)
- Coombs Family Farms Maple Syrup, Organic, Grade A, Dark Color, Robust Taste, 32-Ounce Jug
- 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: 258 Total Fat: 23g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 14mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 3g
And voila, your finished coconut cream pudding. Don’t let any of this goodness go to waste – lick the plate, lick the mixers, no judging.
Pin it for Later!
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!
Who knew you could make such delicious canned coconut cream recipes so easily?
A similar chocolate pudding like recipe I love is cherry chocolate chia pudding. Use almond, coconut or soy milk to make it a dairy free pudding and add a fruity spin to your vegan chocolate pudding.
I definitely think this coconut cream pudding could turn into a coconut cream pie. Just add this pudding mixture to a pie crust, and maybe top with some ice cream, whipped cream or vanilla wafers.
But, we’ll save that coconut cream pie for another day.
Note: This recipe was originally published in August, 2016. Photos and text have been updated as of July, 2019.
You May Also Like These Recipes:
- Gluten-Free Chocolate Fudge Bites
- Whole Wheat Blueberry Chocolate Chip Donuts
- Quinoa Chocolate Chip Apple Crumble
- Vegan Protein Bars
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So, you tell me:
Were you a Snackpacks fan?
Do you always lick the mixers after mixing?