Vegan Chocolate Coconut Cream Pudding (Dairy Free Pudding)

  Jul 13, 2019  |  #Recipes
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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.

Bowls of chocolate cream pudding with cocoa nibs with mixing spoon

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.

 

Closeup of chocolate cream pudding in ramekin with cocoa nibs on top

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.

Bowl of chocolate coconut cream made with hand mixer

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. 

Canned coconut milk by itself

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.

Mixing bowl with mixers from freezer

 

2. Take out a hand mixer and start whipping.

The coconut whipped cream is the labor intensive part!

Whipping canned coconut in a blue bowl with hand mixers

 

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.

the process of making canned coconut cream

 

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

Bowl of whipped coconut cream with cocoa powder

 

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

Yield: 4

Chocolate Coconut Cream Pudding

Chocolate Coconut Cream Pudding

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

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes

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. 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

Amount Per Serving:Calories: 180

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!

Coconut Cream Pudding

Text overlay for vegan chocolate cream puding

 

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. 

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This post may contain affiliate links. If you purchase something, there is no extra cost for you but the small kickback does help me continue to run Bucket List Tummy. Thank you for your support.

So, you tell me:

Were you a Snackpacks fan?

Do you always lick the mixers after mixing?

 

 

 

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25 responses to “Vegan Chocolate Coconut Cream Pudding (Dairy Free 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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 🙂

  6. 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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