Chocolate pudding. It’s comfort in a bowl. And this vegan version? It’s everything you love about the classic treat—creamy, smooth, and oh-so-chocolaty. The best part? You only need a few simple ingredients to whip it up.
This recipe leans on the magic of coconut cream and raw cacao to create a dessert you can feel good about. No dairy. No complicated techniques. Just pure, chocolatey goodness. Whether you’re vegan or just looking for a dairy-free treat, this pudding is sure to hit the sweet spot.
Let’s dive in!
Recipe Basics
Quick Facts
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Chill Time: 2 hours (or overnight for extra thickness)
- Servings: Makes 4
Skill Level: Beginner-friendly. If you can whisk, you can make this!
Tools You’ll Need:
- Small saucepan
- Whisk (or a fork in a pinch)
- Measuring cups and spoons
- Serving bowls or jars
Ingredients
The Main Players:
- 1 ½ cups coconut cream (from a can)
- ½ cup raw cacao powder or unsweetened cocoa powder (sifted)
- 6 tablespoons maple syrup (or adjust for taste)
- 2 teaspoons vanilla extract
- 1 pinch sea salt
Substitution Ideas:
- No coconut cream? Use canned full-fat coconut milk. Just chill the can overnight and scoop out the solid part.
- Out of maple syrup? Try agave, date syrup, or even dissolved coconut sugar.
- Want an extra kick? Swap vanilla extract for vanilla bean paste—it’s fancy and flavorful.
Pro Tip: Go for high-quality cacao powder. It’s the secret to that rich chocolate flavor.
How to Make It
Step 1: Start Mixing
Pour the coconut cream into a small saucepan over low heat. Add the cacao powder and maple syrup. Whisk it all together until it’s smooth and lump-free.
No whisk? Use a fork—it works in a pinch.
Step 2: Heat Things Up
Turn the heat to low-medium and keep stirring. In a minute or two, the mixture will start to look glossy. Small bubbles will form at the edges. That’s your cue to take it off the heat.
Warning: Don’t let it boil. Boiling can mess up the texture.
Step 3: Add the Flavor Boost
Now, stir in the vanilla and sea salt. Give it a taste. Want it sweeter? Add a bit more maple syrup.
Pro Tip: Always add vanilla after cooking to keep that flavor fresh and vibrant.
Step 4: Chill Out
Pour the mixture into serving bowls (or one big bowl if sharing’s your thing). Press a piece of plastic wrap directly onto the surface to avoid that weird pudding skin. Pop it in the fridge for at least 2 hours—overnight is even better if you like it thicker.
Ways to Make It Your Own
Feel Fancy?
Layer the pudding with:
- Crushed cookies or granola for a parfait-style twist.
- Dollops of coconut whipped cream and fresh raspberries for a dinner-party-worthy dessert.
Want to Spice Things Up?
- Add a pinch of cinnamon or cayenne for a Mexican hot chocolate vibe.
Keeping It Simple?
Serve plain with banana slices or a sprinkle of shaved dark chocolate. Perfect for snacking.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not ideal, but you can freeze it in popsicle molds for a fun summer treat.
This vegan chocolate pudding proves you don’t need dairy to create something decadent. It’s quick, customizable, and works equally well for casual afternoons or special occasions. So grab a spoon and enjoy every creamy bite!
PrintVegan Chocolate Pudding Recipe
Indulge in this dreamy, dairy-free chocolate pudding. It’s made with coconut cream, raw cacao, and sweetened naturally with maple syrup. The result? A rich, silky dessert that’s perfect for any occasion. Whether it’s a cozy night in or a fancy dinner party, this pudding always impresses.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: ~2 hours 10 minutes (Chill Time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: Vegan, Dairy-Free
Ingredients
- 1 ½ cups coconut cream (from a can)
- ½ cup cacao powder or unsweetened cocoa powder (sifted)
- 6 tablespoons maple syrup (taste and adjust as you like)
- 2 teaspoons vanilla extract
- A pinch of sea salt
Instructions
Grab a small saucepan and set it over low heat. Add the coconut cream, cacao powder, and maple syrup. Whisk until smooth. If it’s not sweet enough for you, no worries—you can add a bit more syrup later.
Keep stirring until the mixture gets glossy and silky. It’ll only need about 2 minutes. Watch for tiny bubbles forming at the edges—that’s when you know it’s ready.
Heads up! Don’t let it boil or the texture might get grainy.
Take the saucepan off the heat. Stir in the vanilla and a pinch of sea salt. Give it a little taste test. Want it sweeter? Add another splash of maple syrup!
Pour the pudding into bowls, jars, or even one big dish. Smooth it out, then cover it with plastic wrap (press it directly onto the surface so no skin forms). Pop it in the fridge for at least 2 hours—or overnight if you can wait. The longer it chills, the thicker it gets.
Notes
Serving It Up
Simple Ideas:
- Enjoy it plain with a spoon!
- Top with fresh berries, banana slices, or coconut whipped cream.
Feeling Fancy?
- Layer it with granola or crushed cookies for a parfait-style dessert.
- Add a sprinkle of shaved dark chocolate for an elegant touch.
Extra Tips
Ingredient Swaps:
- No coconut cream? Use full-fat coconut milk. Just chill the can overnight and scoop out the solid part.
- No maple syrup? Agave or date syrup works great, too.
Storage:
- Keep it in the fridge for up to 4 days in an airtight container.
- It’s best served cold, but if you want to warm it, reheat gently on low heat and stir well.
