Vegan Chocolate Pudding with Whipped Coconut Cream is the absolute best vegan and dairy-free dessert. Homemade chocolate pudding is topped with a dollop of fluffy coconut whipped cream. This simple sweet treat will surely be the most decadent dairy-free dessert you’ve ever had!
Have you ever made your own vegan chocolate pudding? If not, let me be the first to tell you how EASY it is. It takes about 10 minutes from start to finish and the results are every bit as rich and creamy as puddings made with real cream.
My daughter isn’t exactly easy to please, but she absolutely thinks this pudding is the best thing ever. It’s a huge win when she asks me to make her something repeatedly, so I’m happy to whip up this quick chocolate pudding whenever she likes.
I’m a bit late to the coconut “whipped cream” party, but that’s probably a good thing. Otherwise, I would be adding a dollop to EVERYTHING. It’s that delicious. Even my oldest son, the whipped cream connoisseur, loves it. He was skeptical at first, but now he prefers coconut whipped cream over it’s dairy-laden counterpart.
Dairy intolerance/allergy or just looking to cut back on dairy? You won’t be missing out on creamy deliciousness with this sweet treat.
What is Coconut Whipped Cream?
Good question. It’s an amazing dairy-free and vegan alternative to classic whipped cream, and it’s just as good as the real deal (if not better). It’s made by whipping coconut cream with sugar and vanilla until a light and fluffy whipped topping forms. The texture is creamy and smooth and the flavor is sweet and sugary. The coconut flavor isn’t over-empowering at all, so honestly, it tastes very similar to the canned stuff.
For the pudding:
- Sugar – The large size crystals make granulated sugar the best for making pudding.
- Unsweetened Cocoa – adds bold chocolate flavor.
- Cornstarch – serves as the binding agent and thickens the pudding.
- Salt – highlights the sweetness.
- Almond Breeze Almond Coconut Blend – Regular almond milk works too.
- Vegan Butter (optional)
For the whipped cream:
- Full Fat Coconut Milk – The can should be chilled in the refrigerator for 2 days.
- Sugar – adds sweetness to the coconut cream.
- Vanilla – adds flavor.
How to Make // The Steps
- Heat over medium heat, stirring constantly.
- Cook until the pudding begins to thicken and comes to a bubble. Whisk in butter.
- Remove from heat and add vanilla.
- Cover with plastic wrap or put in jars. To avoid getting a “skin†, touch the plastic wrap to the surface. Refrigerate until cold.
- To make whipped coconut cream: Chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom. Pour out the liquid and save for another use.
- Scoop the cream out and add to the chilled bowl.
- Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.
- Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.
Tips & Tricks
- Don’t skip chilling the coconut milk for a couple of days. The cream needs to have enough time to solidify. I always store a few cans in my fridge.
- If you open the can of coconut milk upside down, the liquid will be on the top, leaving the coconut cream at the bottom. Pour the liquid into another container and use it for something else.
- Use a small silicone whisk to get everything from the edges of the saucepan and to avoid scratching it.
- To keep the pudding from hardening at the top while it’s chilling, make sure the plastic wrap is touching the top of the pudding and keeping the air out.
- Store in single-serving containers. I made these cute little jars for Ava to grab from the fridge as a snack.
Why is Vegan Chocolate Pudding with Whipped Coconut Cream So Good?
- Great as a healthy snack, in a packed lunch, or as an after-dinner treat
- Easy, no-bake vegan dessert
- Make an impressive gluten-free, soy-free, and dairy-free dessert in under 15 minutes!
- Velvety chocolate and cool whipped topping in a bowl -it’s an absolute dream.
- Bonus! Dairy-free whipped cream lasts longer than dairy whipped cream.
- Dark chocolate lover? Use unsweetened dark chocolate cocoa.
- For a little added nutrition -add 1/2 of a mashed avocado or 1/2 of a banana into the pudding mixture before heating.
- Add your favorite nut butter to the pudding (like peanut, almond, cashew etc.).
- Make it fancy. Serve in single-serving jars and garnish with sliced strawberries, chocolate shavings, etc..
How to Store //
Vegan chocolate pudding should be served in an airtight container in the fridge for up to 3 days. The coconut whipped cream will last 1 to 2 weeks in the fridge.
Make-Ahead and Freezer Options
It can be frozen for up to 3 months but the texture will change a bit.
If you’re okay with dairy, yes.
Rice milk should work fine. A reader mentioned unsweetened soy milk also worked well.
It most likely just needed to be whisked more so the fat content breaks down. Once it’s done heating, pour it through a strainer to catch the lumps.
Potato starch or arrowroot powder should do the trick.