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This rich and velvety vegan chocolate pudding is sure to satisfy even the most serious chocolate craving.
It may look and taste fancy, but this dairy-free dessert contains just two simple ingredients and takes less that 20 minutes to prepare.
The texture of this pudding is dense and rich thanks to full-fat coconut milk and good-quality dark chocolate. Mixed together, these two ingredients set into a creamy, spoonable chocolate pudding.
When shopping for dark chocolate, double check the ingredients to make sure it doesn’t contain milk, whey, or casein. Some fairly common brands to look for are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman’s Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.)
You can vary the depth of the chocolate flavor by using lighter or darker chocolate. I like something in the 65% cocoa range.
This pudding is a fantastic dessert for dinner parties or any gathering. It is beautiful and simple to make, and you can prepare it a couple of days ahead to make your life easier. I love that it will please everyone at the party equally, from your vegan friends to the paleo folks to people who eat everything.
You could even serve it in shot glasses for an open house or cocktail party!
Vegan Chocolate Pudding Recipe
Try steeping whole spices in the hot coconut milk for about 10 minutes, then strain through a sieve before reheating to melt the chocolate. If you’re adding extracts, add them a drop at a time at the same time as the vanilla.
Around the holidays, I often make this pudding with a dash of gingerbread spice or a drop of mint extract.
When shopping for dark chocolate, double check the ingredients to make sure it doesn't contain milk, whey, or casein. Some fairly common brands are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman's Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.)
Ingredients
- 1 (15-ounce) can full-fat coconut milk
- 10 ounces dark chocolate (60-70%), finely chopped
- 1 tablespoon vanilla extract (optional)
- Optional garnishes: Whipped coconut cream, shaved chocolate, berries or other fresh fruit
Method
1 Warm the coconut milk: Shake the can of coconut milk vigorously before opening, then pour into a small saucepan. Heat the coconut milk to a simmer over medium heat. Stir often to avoid scorching. Warm for a couple of minutes, until the liquid almost comes to a boil. Immediately remove from heat.
2 Add the chocolate: Add a third of the chopped chocolate to the hot coconut milk. Stir gently until the chocolate has completely melted and the mixture is smooth. Repeat with the remaining chocolate in two separate additions. Stir in the vanilla extract, if using.
3 Pour the pudding into jars, glasses, or ramekins. Cover with cling film and refrigerate for at least 4 hours.
4 To serve: Remove from the refrigerator about 30 minutes before serving. Top with garnishes of your choice or just serve with a spoon.
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Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.
Vegan Chocolate Pudding
Have you used chocolate coconut milk to make pudding?
Hi Carolyn,
You could do that, but it would be a different pudding. This recipe calls for canned coconut milk, which is less sweet and much, much richer than a carton of milk intended for drinking. That is what you are referring to, isn’t it? Perhaps you can adapt this recipe instead. Good luck!
Do these freeze? Thanks
Hi Caroline,
I’ve not tried it, but it seems like they’d hold up to freezing. If you do freeze some, we’d love to hear how it goes! Thanks for cooking with us.
I’d been buying Pudology for a delicious vegan treat and decided I’d like to replicate it, this pudding came out perfect first time and the recipe should be pretty versatile. Loved it!
xxxxxyyyyy
Very nice and so easy! Would be interested in how to make these a little less firm. Ideas?
Hi Jill,
One way to make them less firm could be to use more liquid, but I’m not sure the ratio on that. They do also get a bit less firm if they’re not ice cold out of the fridge. I’m also thinking you could try folding in some whipped coconut creme before refrigerating, but again, not sure if that would work. If you do find a solution, I’d love love love to hear about it.
Thank you- Sabrina (recipe author)
I tried it again with about half the amount of chocolate and although the consistency is about right (and it has not affected the flavour); this time was a bit gritty, but this could be due to not adding the chocolate as gradually as I did first time around. I will keep persevering!
I’ve tried it again but made sure my chocolate drops were chopped (didn’t do this 2nd time) and also made sure the coconut milk was hot enough and just kept stirring until it was all dissolved. I’m not sure if it’s the type of chocolate that I use (55%) but 145g seems to be the right quantity with a can of coconut milk (425 ml) and this recipe makes 4-5 portions.
I made this delicious dessert and decided to melt the chocolate over a pan of hot water and added the warmed coconut milk and vanilla extract to it. Perfect.
xxxxxyyyyy