Vegan Chocolate Pudding with Whipped Coconut Cream

Vegan Chocolate Pudding with Whipped Coconut CreamHave you ever made your own pudding? It is so easy to make and my daughter absolutely thinks that it is the best thing ever. She is not easy to please, so it is a huge win when she actually asks me to make her something over and over again.

It takes about 10 minutes from start to finish, so I am happy to make her pudding whenever she likes. This version is dairy free, but every bit as rich and creamy as the pudding you remember from your childhood.

I am late to the party on the coconut “whipped cream” and let me say, that is probably a good thing. I would like to put it on everything that I eat, it is so incredibly delicious.

Even my oldest son, who considers himself be a whipped cream connoisseur of sorts is in love. He was hesitant to even taste it, but now he asks for this whipped cream instead of the heavy cream kind. The key to making this is very cold coconut milk.

You need the solids to actually be solid, so a good day or two in the fridge. I now keep a few cans in there so I can have this whenever I want. Flip the can upside down and it is easier to get the solids out. Whip and flavor just as you would regular whipped cream.

I made these cute little jars for Ava to grab from the fridge as a snack. The other bonus of the whipped coconut cream is that is lasts a lot longer than dairy whipped cream. If you have a child with a dairy allergy or are just looking to reduce the amount of dairy you eat, this is a fun treat that feels indulgent and like you are not missing any creamy deliciousness in your life.

Vegan Chocolate Pudding with Whipped Coconut Cream1/3 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
1/4 teaspoon salt
3 cups Almond Breeze Almond Coconut Blend
1 teaspoon vanilla
3 Tablespoons vegan butter (optional)

Whipped Coconut Cream:
1 can full fat coconut milk (that has been chilled for two days)
2 Tablespoons sugar
1 teaspoon vanilla

Vegan Chocolate Pudding with Whipped Coconut CreamWhisk together sugar, cocoa, cornstarch, and salt.

Slowly whisk in almond milk. Slowly whisk in almond milk.

Vegan Chocolate Pudding with Whipped Coconut CreamHeat over medium heat, stirring constantly.

Vegan Chocolate Pudding with Whipped Coconut CreamCook until the pudding begins to thicken and comes to a bubble. Whisk in butter.
Vegan Chocolate Pudding with Whipped Coconut CreamRemove from heat and add vanilla.

Vegan Chocolate Pudding with Whipped Coconut CreamCover with plastic wrap or put in jars. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.

Vegan Chocolate Pudding with Whipped Coconut CreamTo 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.

vegan whipped cream recipeScoop the cream out and add to the chilled bowl.

Vegan Chocolate Pudding with Whipped Coconut CreamWhip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.

vegan whipped cream recipeServe the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.

Vegan Chocolate Pudding with Whipped Coconut Cream

Vegan Chocolate Pudding with Whipped Coconut Cream

Vegan Chocolate Pudding with Whipped Coconut Cream

Yield: makes 4 to 6

Vegan Chocolate Pudding with Whipped Coconut Cream - You won't miss the dairy in this decadent vegan dessert. Whipped coconut cream is so delicious.

Ingredients

Vegan Chocolate Pudding

  • 1/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups Almond Breeze Almondmilk Coconutmilk Blend
  • 1 teaspoon vanilla
  • 3 Tablespoons vegan butter (optional)

Whipped Coconut Cream:

  • 1 can full fat coconut milk (that has been chilled for two days)
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla

Instructions

  1. Whisk together sugar, cocoa, cornstarch, and salt. Slowly whisk in almond milk. 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.
  2. 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.
  3. Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

almondbreezelogoDisclosure: I am being paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however all opinions expressed are my own.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 63 Comments

  1. Shaina

    This looks so thick and creamy. I can’t wait to give it a try!

    1. bakedbree

      I hope you do!

  2. Natalie @ Tastes Lovely

    This looks so good Bree! I can’t wait to make this for my vegan mom : )

    1. bakedbree

      She will love it!

  3. Theresa

    Hi Bree – oh, this looks good! I’ve done a similar one with coconut milk and 72% chocolate bars. It is a much ‘darker’ version, not any added sugar other than the sugar in the bars and the natural sweetness of the coconut milk. The recipe is on Nom Nom Paleo’s site. She also does the whipped coconut cream. Quite an intensely delicious dessert!

    1. bakedbree

      That sounds amazing!

  4. Stephanie Hanson

    This looks so yummy, but what if you have a nut allergy in addition to a lactose allergy? I have a friend whose daughter can’t have anything with nuts or lactose – can you swap out for just coconut milk?

    1. bakedbree

      I assume so, I have never made it with that. Rice milk should work fine.

    2. Bambi

      I made this with coconut milk (that you would drink, not from the can) and it worked beautifully. Even my “non-cow milk is so nasty” son loved it!

      1. bakedbree

        I’m so glad.

  5. Katrina @ Warm Vanilla Sugar

    Mmm that coconut cream especially looks lovely! Yum!

    1. bakedbree

      My new favorite thing, I love it!

  6. Jolie Klassen

    This looks so yummy!!! Can you use just plain almond milk, or does it need to be the almond coconut? Just wondering, because there is always almond milk in our fridge 🙂

    1. bakedbree

      Regular almond milk will be just fine. That just happened to be what was in MY fridge. 🙂

  7. Rochelle @ Oh So Sweet Baker

    Mmmmm. This looks so delicious and decadent. Love the fact it’s dairy free too.

    1. bakedbree

      You would never know it is dairy free. So creamy!

  8. Niki

    This looks absolutely delicious! Can’t wait to give it a try 🙂 I’ve made whipped coconut cream before to top a vegan chocolate mousse slice and it’s the perfect complement to the rich chocolate taste.

    1. bakedbree

      Thank you Niki!

  9. Tieghan Gerard

    I LOVE chocolate pudding and coconut cream! This look so increidble!

    1. Tieghan Gerard

      *Opps! Incredible!

    2. bakedbree

      Coconut cream is my new favorite thing.

  10. Katie @ Produce on Parade

    Wow, this looks amazing. Being vegan, I still haven’t made the whipped coconut cream! I better get on it, because I think I need this pudding!

    1. bakedbree

      This whipped cream changed my life. It is amazing and you can make a million different flavors.

  11. Kristen

    Found this while trying to find substitutes
    for my son’s thanksgiving menu at school so he isn’t left out. The pudding is delicious but before I run to the store to try the coconut milk whipped cream, is there a trick to this that I’m missing? I have tried it three times previously on other recipes and I can never get it to fluff up or really change consistencies at all. I’ve tried it with separating the cream myself as you described and also buying a can of just coconut cream:( it looks delicious and I would love to get this to work!

    Either way the pudding is amazing! No more buying the tiny premade cup at whole foods;)

    1. bakedbree

      Huh, I am sort of stumped. Mine whipped up right away. Is your bowl really cold?

      1. Denise

        I have not tried this yet, but what I have read is that you have use a coconut cream without guar gum. Guar gum is an emulsifier and will not allow you coconut milk to be whipped. The brand Chaokoh does not have guargum, which is what I have currently on hand. Will give it a try and let you know.

        1. bakedbree

          Never had an issue whipping any kind of coconut cream.

  12. tracy

    I’m going to make this for Thanksgiving – my niece is allergic to eggs and dairy, but I think everyone will love it! Just wondering how early I can make it. How long would it keep in fridge? Thanks!

    1. bakedbree

      A few days, probably 3ish?

      1. Tracy

        Thank you!

      2. Juliette

        Hi @Bakedbree and @Tracy ! I’d like to know how long you could keep it in the fridge ? Specially the coconut whipped cream, im afraid that if I leave it in the fridge for 2 days it will become milk again…

        1. bakedbree

          I think that maybe just a day. Mine started to get watery.

  13. Jennifer

    I made the pudding and will eat it for breakfast tomorrow. I used what I had in the house: 1 cup of light coconut milk and 2 cups of unsweetened soy milk. I tasted the leftover pudding on the spoon and it tasted great. Next time will use date sugar instead of regular sugar.

  14. Stephanie

    Thanks for sharing such a delicious recipe 🙂

    1. bakedbree

      My pleasure!

  15. Jeannie

    love Coconut Milk Whipped Cream!!!

    1. bakedbree

      Me too, I could eat it all day!

  16. Kristi Burch

    This looks so good. Do you have a suggested substitute for Corn Starch? thanks,

    1. bakedbree

      No, I don’t. It is what thickens the pudding. Agar agar might work, but I have never tried it before.

    2. Megan

      Potato starch, (Bob’s Red Mill unmodified)works equal to cornstarch and is sulfite free. I used it to make the pudding… delicious! Ditched cocoa is great for a darker chocolate version.

      1. Megan

        Dutched cocoa…not ditched 😉

  17. Renelle

    Looks amazing! What is nutrition info / calories??

    1. bakedbree

      I’m sorry, I don’t calculate nutrition info.

    2. Amanda

      Sparkpeople.com will calculate if you add all the ingredients. 🙂

  18. Melinda

    Mines turning out delicious.

    I would like a note of caution to others who like me might be working with coconut milk for the first time. Partially freezing the coconut milk will achieve the desired separation, however it leaves you with hard unworkable chunks. Lesson learned, for whipped topping plan two days ahead.

    1. bakedbree

      I am glad that you like it, but I believe that it is clearly stated in the directions. It says that the coconut milk needs to be in the firdge for a day or two to separate.

  19. Amelia

    I’m making this right now. I happen to have a box of the Almond Breeze almond coconut milk and a can Trader Joe’s Coconut Cream. TJ’s is a full can of the solids!!! No milky part to find another use for. Straight up coconut solid perfection!

    1. bakedbree

      The coconut cream never has milky part in it, it is just solids. I always have a can or two in my fridge for this reason.

  20. Geena

    do you have a substitute for the corn starch?

    1. bakedbree

      I don’t. You might be able to use agar agar, but I’ve never used it and can’t say how it would turn out.

  21. Laura hodgson

    Sounds delicious! How many does this recipe serve please?
    Thanks,
    Laura

    1. bakedbree

      6-8

  22. Lori-pop@live.ca

    Just made this and…. can I get a hallelujah!
    So good, thanks!
    ~Lori

    1. bakedbree

      Yeah!

  23. TARA

    Absolutely delicious

    1. bakedbree

      Thank you Tara! The coconut whipped cream is incredibly delicious.

  24. carla

    Hi! Do you think it would taste any good if i swapped the cocoa with carob powder?

    1. bakedbree

      I don’t really know, I’ve never used carob powder before.

  25. Monica

    Looks easy, thanks for step by step photos!

    1. bakedbree

      It is, and you’re welcome.

  26. Mishelle

    What if you’re cutting out sugar? Can Stevia be substituted? (If someone already asked that and I missed it…sorry)

    1. bakedbree

      You can always give it a try, I’ve never used stevia to make this.

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