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A glass bowl filled with vegan chocolate pudding has a dollop of whipped coconut cream on top. A tiny gold spoon is next to the bowl. More bowls full of pudding are blurred in the background.

Dreamy Vegan Chocolate Pudding

Rich vegan chocolate pudding that is totally delicious! It's sweet, easy to make and has a deep chocolate flavor that everyone will love. 
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Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time (Optional): 4 hours
Total Time: 4 hours 15 minutes
Course: Dessert
Cuisine: Baked Goods
Keyword: quick meals
Servings: 8 servings
Calories: 324kcal

Equipment

  • Sauce pot
  • measuring cups
  • Measuring spoons
  • Whisk
  • Sifter (optional)

Ingredients

  • 3 tablespoons cornstarch
  • 1 tablespoon powdered sugar
  • ¼ cup cocoa powder
  • 2 cups coconut milk not from a can, or other plant based milk
  • 11 oz sweetened condensed coconut milk
  • 4 oz chocolate bar chopped
  • 1 teaspoon vanilla
  • Pinch salt

Instructions

  • Sift. In a small bowl, sift or whisk together cornstarch, powdered sugar, and cocoa powder. Set aside.
  • Whisk. In a medium sauce pot, stir together sweetened condensed coconut milk with the milk. Add the dry ingredients and whisk together until all ingredients are well incorporated. This is what prevents lumps from forming. Add the chopped chocolate bar.
  • Cook. Place the pot over a low-medium heat. Stir constantly while the pudding thickens and cooks. This will take about 7 to 10 minutes of constant stirring. You’ll know the pudding is ready when it is thick and small bubbles have begun to pop in the pudding. Be careful not to burn the pudding (or yourself!)
  • Add remaining ingredients. Remove the pudding from the heat. Finally, add the vanilla extract and salt. Give it one more good stir.
  • Transfer and cool. Carefully transfer the pudding to the cups or bowls you wish to serve in. Let it cool for 10 minutes before serving. If you wish to chill, you can place the pudding in the fridge after 10 minutes. To prevent a pudding skin from forming, place a piece of plastic wrap directly on top of the pudding before placing it in the fridge. Chill for 4 hours to fully set. Enjoy!

Notes

  • Variations
    • S’mores pudding: Add crushed graham crackers to the bottom of your bowl. Scoop the chocolate pudding on top and cover with mini vegan marshmallows. 
    • Coffee: Add 1 teaspoon of espresso powder when adding the vanilla for an amazing coffee flavor. 
    • Spiced: Add ½ teaspoon cinnamon and an ⅛ teaspoon cayenne pepper for a spicy chocolate pudding. 
    • Peppermint: Add a splash of peppermint extract when adding the vanilla extract. Crush some candy canes on top and you have a festive treat! 
    • Peanut Butter: Add 2 tablespoons of creamy peanut butter when adding the vanilla extract. You can also use any other butter like sunflower seed butter or cashew butter.
  • How to store
    • This vegan pudding recipe makes for an amazing make-ahead dessert option. You can make this pudding a day or two in advance and keep them in the fridge until ready to serve. To avoid a pudding skin, place plastic wrap directly on top of the pudding before chilling. 
    • While you can enjoy pudding warm, you will want to keep this in the fridge until you are ready to serve. This will keep covered in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 324kcal | Carbohydrates: 37g | Protein: 7g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 63mg | Potassium: 267mg | Fiber: 3g | Sugar: 28g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 4mg
Tried this recipe?Let us know how it was!