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

Yield: makes 4 to 6

Vegan Chocolate Pudding with Whipped Coconut Cream

Vegan Chocolate Pudding with Whipped Coconut Cream
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: 0 Total 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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63 Comments

  • 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!

    Reply
  • 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?

    Reply
    • 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!

      Reply
  • 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 🙂

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

      Reply
  • 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.

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

      Reply
  • 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;)

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

      Reply
      • 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.

        Reply
  • 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!

    Reply
  • 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.

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

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

      Reply
    • 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.

      Reply
  • 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.

    Reply
    • 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.

      Reply
  • 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!

    Reply
    • 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.

      Reply
    • 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.

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

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

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

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

      Reply

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