Vegan Chocolate Pudding

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.)

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Chilling time: 4 hours
  • Yield: 4 to 8 servings


  • 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


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.

Paleo Chocolate Mousse

3 Pour the pudding into jars, glasses, or ramekins. Cover with cling film and refrigerate for at least 4 hours.

Paleo Chocolate Mousse

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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  • James

    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!


  • JillB

    Very nice and so easy! Would be interested in how to make these a little less firm. Ideas?

    • Sabrina Modelle

      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)

      • JillB

        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!

      • JillB

        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.

  • Maria Lane

    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.


  • Diana

    This seems more like a ganache than a pudding, does it have the jiggly-ness like regular pudding?

    • Emma Christensen

      No, it’s more like a very thick pudding. Not quite jiggly. Not quite ganache either. Definitely soft and spoonable.

  • Cathy Redondo

    Everyone loved the rich flavor….I found the texture to be a bit gritty – perhaps because I rushed adding the chocolate? I did it in one big batch instead of adding it gradually. I’ll definitely try another batch.

    • Sabrina Modelle

      Hi Cathy,
      Thanks for letting us know. There are a couple of things that could have happened.
      1. The coconut milk was not completely emulsified (the fat and milk separate)
      2.The chocolate was not completely melted
      3. The liquid was too hot and the chocolate seized upon contact.
      If you want to ensure that it’s completely smooth, you can pass it through a sieve before chilling.
      Hope you try it again.

  • Joan Mettcalf

    Isn’t 10 oz. Of chocolate a lot???

    • Emma Christensen

      Not really! At least not for this recipe. It’s roughly two normal-sized bars of chocolate (for reference, a Hershey’s bar is 4.4 oz, I believe)

  • Christine Serrentino

    Looks great but the only organic full fat coconut milk I’ve used is unsweetened. It has only a very mild coconut flavor. So, if we use the unsweetened dark chocolate, too, won’t the pudding be a bit bitter?

    • Elise Bauer

      Hi Christine, dark chocolate isn’t unsweetened, unless you buy unsweetened chocolate. The chocolate that is being recommended is sweetened.

    • Emma Christensen

      Also, the coconut milk you are using is correct. You don’t want a sweetened coconut milk or coconut cream — just plain coconut milk.

  • JessB

    Awesome-looking pudding. Can’t wait to try it.

  • Alida @My Little Italian Kitchen

    Lovely! Very nice recipe, simple and delicious. Love the presentation too.

  • Kerby Rogers

    What kind of jars are those?!? Love them! Definitely going to be trying out this recipe!

    • JessB

      They are Weck jars.