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vegan chocolate pudding in a mason jar with a spoon

Vegan Chocolate Pudding with Whipped Coconut Cream

bakedbree
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course desserts
Cuisine American
Calories 465 kcal

Ingredients
  

Vegan Chocolate Pudding

  • 1/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups almond milk
  • 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
 

For the pudding:

  • 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, about 7 minutes.
  • 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.

Nutrition

Serving: 1gCalories: 465kcalCarbohydrates: 43gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 10gTrans Fat: 2gSodium: 154mgFiber: 2gSugar: 28g
Keyword vegan chocolate pudding, vegan whipped cream, whipped coconut cream
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