A vegan chocolate pudding made without any starch, flour, or eggs, this recipe uses an old-fashioned, tried and tested method to make a cooked pudding that has an excellent creamy texture and rich taste. You need six ingredients: coconut milk, cocoa, dark chocolate, maple syrup, vanilla, and a pinch of salt.
I rarely make pudding but this is a truly delicious dessert thatβs not too sweet. Try topping with coconut whipped cream or yogurt (to cut the richness a bit), and fresh fruit. Pictured are frozen mixed berries, which I like to add before storing the puddings in the refrigerator, so that they can thaw before serving.
For more no-bake vegan chocolate desserts, try vegan chocolate truffles with ginger and orange, chocolate coconut milk ice cream, or my favourite Swedish-style no-bake chocolate coconut balls.
Ingredients
Ingredient Notes and Substitutions
- Coconut milk: it is imperative to use a high-fat canned coconut milk for this recipe. Buy coconut cream if thatβs available to you (canned, not the creamed coconut that comes in a tetra-pack). It needs to be at least 60% coconut solids and preferably higher or the pudding wonβt set when chilled.
- Cocoa: the darker the cocoa powder, the darker the pudding will be. Use a cocoa powder you like the taste of and it doesnβt matter if itβs natural or Dutch process.
- Chocolate: choose dark chocolate thatβs a minimum of 60% cocoa solids. Any less and the pudding will be less likely to set. Choose a very dark chocolate if you prefer a less sweet dessert.
- Maple syrup: I have not tested this recipe with sugar or honey. I think honey could be subbed for the syrup but as itβs sweeter youβd want to use a little less.
- Add-ins: a tablespoon of espresso can be added for a deeper chocolate flavour. Try mixing in other spices like cinnamon and hot pepper (for a Mexican chocolate pudding), cardamom, a hint of black pepper, and so on.
Step by Step
Step 1: add all of the ingredients but the chocolate to a saucepan and heat to melt.
Step 2: bring the mixture to a boil, then reduce the heat and simmer.
Step 3: after about 10 minutes, whisk in the chocolate.
Step 4: cool the pudding to room temperature, then pour into dishes and set.
Recipe Notes
This recipe was specifically developed without starch to make a pudding that is more similar in texture to a traditional egg-yolk pudding while being vegan. I donβt like the gloopy texture of starch or cornflour-based puddings and this one uses an old method of cooking down and chilling instead.
The caveat is that the pudding needs to be cooked down properly, and chilled fully, in order to make a pudding and not a sauce. Itβs a simple recipe but the instructions need to be followed rather carefully.
It is only a small amount of chocolate added to the mix, but it does make a difference. Donβt omit the added chocolate. I havenβt tested with dark chocolate chips but they should be fine.
The cocoa wonβt mix into the coconut milk until the cream has melted down, and then it can be whisked in. Cocoa doesnβt like to mix into water but will blend with just a bit of heat.
How to Store
Storage: keep in sealed containers in the refrigerator for up to three days. If you plan on storing it, you can pour the pudding into lidded dishes to set directly (like little jam jars).
Freezing: I donβt recommend freezing this, as it tends to get a little watery when thawed.
Newsletter
Expert Tips
- Bring it to a boil: the pudding must come to a boil, not just a simmer, before reducing the heat. If it doesnβt boil, it wonβt thicken.
- Stir frequently: you donβt need to stir constantly like you would for an egg custard, but every couple of minutes is a good idea. The milk can stick and burn to the bottom of the pot.
- Chill completely: this recipe needs at minimum four hours to set fully. If you are certain it cooked for long enough, and itβs not setting, give it some more time to cool. If it still hasnβt set (after chilling overnight, for example) then something went wrong with ingredients or execution.
- Use the right ingredients: if you try to use light coconut milk, or a chocolate that isnβt dark enough, your pudding probably wonβt set.
If you make this Dairy-free Chocolate Pudding or any other dairy-free chocolate recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. Itβs such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Vegan Chocolate Pudding
Ingredients
- 400 ml full-fat canned coconut milk at least 60% coconut solids
- 30 grams cocoa powder
- 80 grams maple syrup
- 1 teaspoon pure vanilla extract
- ΒΌ teaspoon sea salt
- 30 grams dark chocolate at least 60% cocoa solids, finely chopped
Instructions
- Add the coconut milk, cocoa, maple syrup, vanilla, and salt to a small saucepan and whisk to combine. Don't worry if it doesn't mix together, it can be whisked once the coconut cream melts.400 ml full-fat canned coconut milk, 30 grams cocoa powder, 80 grams maple syrup, 1 teaspoon pure vanilla extract, ΒΌ teaspoon sea salt
- Bring to a boil over medium-high heat, stirring constantly to prevent boiling over. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring frequently, until reduced by about one-third.
- Add dark chocolate. Whisk until the chocolate has melted. Set aside to cool, uncovered or covered with a tea towel, to room temperature. If a skin appears to form on the top, simply whisk it back in β it's not a skin like on a normal pudding and can be reincorporated.30 grams dark chocolate
- Once cooled, pour into four small bowls and refrigerate for at least four hours, or until fully cooled and set. The pudding will be fairly soft but about the consistency of whipped cream (less fluffy) when fully set.
- Serve with whipped cream or yogurt, and berries or other fruit.
Video
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says βAmericanβ.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This recipe was originally published in May 2016. It has been updated with new pictures and slight clarifications to the recipe as of April 2024.
Lola Bennet says
Thank you for this recipe; my family enjoyed it, even the one who doesn’t normally like my homemade pudding.
However, the first time I made it I followed the directions as written, and the result was rather liquid, despite cooking it nearly 10 minutes longer because it didn’t seem to be thick enough after the first 10 minutes.
I would suggest that the direction be changed to bringing the pudding to a rolling boil (a boil that doesn’t stop when stirred) instead of a low boil; then specify reducing the heat to medium-low (rather than just say simmer) for 10-15 minutes.
Alexandra Daum says
Ha, yoga butts. Vegan ganache is so dreamy! I hope you like it, sweet lady!
traci | Vanilla And Bean says
LOL – butts in the air! I get it, Alexandra! This pudding is completely dreamy and rich. I absolutely love chocolate pudding. When I was making vegan ganache, it was the closest thing to an eggy mousse I could remember eating. It was amazing. I'll have to give this a go.. as it's a bit lighter on the chocolate, using mostly cocoa instead. Coconut milk is magic! Thank you for this Alexandra! xo