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3 Ingredient Chocolate Coconut Cream Dessert

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

Bowls of chocolate cream pudding with cocoa nibs with mixing spoon

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I am so excited to share this homemade coconut cream dessert and dairy free pudding with you today because it’s the easiest dessert to make with coconut cream. 

I never think of coconut milk as the solution to my sweet tooth, but desserts using coconut milk can be quick and easy.

Like these creamy coconut popsicles, for instance.

Seriously, easy chocolate pudding with coconut milk is the most hands-off recipe for your sweet tooth. 

What is Coconut Cream Pudding?

I really struggled with how to name this coconut cream chocolate pudding.

It’s thick like pudding, but more so, it’s a canned coconut cream recipe made with whipped coconut cream. 

I think you’ll agree with me – coconut cream and chocolate is a match made in heaven. This is one of the best vegan chocolate desserts I’ve ever had or made. 

Plus, just three ingredients! You’d really only want to include the coconut cream if it was a quick coconut cream dessert anyway.

Why go through the hassle otherwise?

Ingredients For Coconut Milk Chocolate Pudding

And I love to have cacoa nibs on hand, for the topping.

I promise, this coconut cream recipe is ideal for dessert and doesn’t require any fancy ingredients, as long as you keep canned coconut milk as a pantry staple!

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

I don’t stress about my food these days and truly have made peace with food.

Yet, I still try to minimize processed ingredients, like vegetable oil, hydrogenated soybean oil, corn starch, and other fillers and preservatives, when I can.

Especially when I’m feeding the girls. 

And, even more so, when you realize that canned coconut cream dessert recipes are so easy to make on your own – Seriously, just 3 ingredients! 

Less ingredients, the better. Like my 3 ingredient banana oatmeal cookies, these are easy to have in a pinch. 

How to Make Chocolate Coconut Pudding 

The next time you find yourself wondering what to make with coconut cream, make this chocolate coconut cream pudding for dessert

This coconut cream pudding recipe originally started as chocolate coconut whipped cream, which you can still make (see notes below). 

But, the final product was thick and more like a pudding, so it evolved into a healthy chocolate pudding (not the kind with avocados). 

Bowl of chocolate coconut cream made with hand mixer

I know there’s a market for coconut milk dessert recipes.

When I followed a dairy free diet in the beginning of my hungry breastfeeding journey, this dairy free coconut cream dessert recipe was perfect.

As a proclaimed ice cream lover, I wanted something real, thick and high in fat. This did the trick. Chocolate just always seems like a good idea. 

To make this quick coconut cream dessert in the best way possible, you have to properly whip the coconut cream. 

How to Make Vegan Whipped Cream 

If you’re looking for how to whip coconut cream, you’re looking for a recipe for how to make vegan whipped cream. They are one in the same. 

While making cream out of canned coconut milk may seem intimidating, it’s not at all. 

There’s really a sequence of steps to follow to make a creamy, tasty coconut whipped cream. 

Canned coconut milk by itself

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

Coconut whipped cream is a fantastic alternative to dairy whipped cream and makes for the best desserts with coconut cream.

This post talks about 50+ uses for your canned coconut milk so there is always something you can do with it. 

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 (see notes below!) because we don’t need it to make the coconut milk whipped cream.

I recommend keeping your mixers in the freezer for 15 minutes beforehand to make things easier.

Mixing bowl with mixers from freezer

2. Take out a hand mixer and start whipping.

Whipping the coconut cream is the most labor intensive part, but also the coolest. 

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. Your quick coconut milk dessert is almost ready!

the process of making canned coconut cream

4. Add cocoa powder and sweetener of your 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

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

This is my go to for recipes using coconut cream. 

Bowl of whipped coconut cream with cocoa powder

Tips For Your Coconut Cream Dessert

  • Put your 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. Since coconut water/milk (the liquid) has natural electrolytes, you can add it to smoothies or even make your own electrolyte drink with it. 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!
  • 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 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.
  • I highly recommend adding cocao nibs on top. Not only do they provide a necessary crunch, but they are full of antioxidants, fiber and healthy fats!

Serving Suggestions

This coconut cream dessert is obviously good on its own, but if you want some more depth with it, here’s what I recommend serving it with:

More Healthy Chocolate Recipes

Yield: 4

Chocolate Coconut Cream Pudding


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. 

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


  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!


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

Nutrition Information:



Serving Size:


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?

    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!

    1. I had a little bit of coconut cream leftover from making dinner tonight and I always hate wasting it because it’s so expensive but I couldn’t get it to whip! It just looked like cottage cheese. I gave up, added the cocoa powder and coconut sugar, and ate it anyways 🤣. It was gritty, but still delicious. Why wouldn’t it chip or cream? It was a can of coconut cream. Maybe that’s why?

    1. I had a little bit of coconut cream leftover from making dinner tonight and I always hate wasting it because it’s so expensive but I couldn’t get it to whip! It just looked like cottage cheese. I gave up, added the cocoa powder and coconut sugar, and ate it anyways 🤣. It was gritty, but still delicious. Why wouldn’t it chip or cream? It was a can of coconut cream. Maybe that’s why?

  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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