This luscious vegan chocolate pudding might be naturally gluten-free AND dairy-free, but it still has all the creamy, chocolatey flavor you crave. Best of all–it’s made with simple ingredients! No tofu, avocado or other weird ingredients here!
We’ve been making this easy chocolate pudding for over NINE YEARS. Isn’t that crazy!? I first developed the recipe for my daughter’s preschool snack time, and we’ve loved it ever since. Over the years, I’ve lost count of how many messages, comments, and reviews I’ve gotten about it. It’s a major fan-favorite and for good reason:
This vegan chocolate pudding is the real deal–it’s smooth, thick, and not too heavy, with delicious chocolate flavor in every spoonful.
A lot of dairy-free chocolate pudding recipes use avocado, banana, or tofu to help the texture, but we find we can make the BEST vegan chocolate pudding from just a few simple ingredients…
Simple Ingredients To Start
Our easy vegan chocolate pudding recipe is made WITHOUT tofu, avocado, or bananas. Instead, we rely on simple pantry ingredients it’s easy to keep on hand any time. Let’s take a peek at the ingredients list:
- Coconut Sugar (Or Granulated Sugar). For a more natural sweetener, we usually make this dairy-free chocolate pudding with coconut sugar. If you’re not a fan or simply don’t have it on hand, you can absolutely use vegan white sugar instead. Just keep in mind that it’ll be a little sweeter this way.
- Cornstarch. We use cornstarch to thicken the pudding, since it gives the most consistent results, but if you prefer to use arrowroot, check out the FAQ below for some tips!
- Unsweetened Cocoa Powder. I prefer the flavor of natural cocoa powder (regular cocoa powder) instead of dutch-processed cocoa powder for homemade pudding.
- A Pinch of Salt. The perfect tiny pinch to balance the flavors.
- Full-Fat Coconut Milk. This is where we get our richness. Since most chocolate pudding recipes use whole milk, we need something thicker than just almond milk (which is mostly water). I find the full-fat canned coconut milk is the best option here.
- Almond Milk. Then, you’ll round out the liquid with your favorite dairy-free milk. We usually use unsweetened almond milk, but you can also use cashew milk, soy milk, or whatever plant-based milk you typically drink/use at home.
- Dairy-Free Chocolate or Chocolate Chips. Good-quality dark chocolate melts even better, so feel free to use that instead of chocolate chips! If chocolate chips are easier, we usually buy Enjoy Life or Guittard Extra Dark chocolate chips for this homemade chocolate pudding.
- Vanilla. Chocolate + vanilla extract forever!
Ingredient Check: Is It Vegan?
It’s important to note that dairy-free is NOT the same as vegan. To keep this dairy-free chocolate pudding vegan, make sure you check:
- Sugar. Use coconut sugar (which doesn’t use bone char for processing!), or use organic cane sugar/vegan granulated sugar.
- Chocolate. Not all dairy-free chocolate is vegan, but we love Enjoy Life chocolate when we need a vegan option. It’s certified gluten-free AND vegan, plus free of 14 allergens! Equal Exchange, Endangered Species, Pascha, and Hu Kitchen are other great brands. Even brands like Simple Truth, Toll House, and Ghirardelli offer plant-based chocolate chips these days! Good-quality dark chocolate melts even better, so feel free to use that instead of chocolate chips!
How To Make Vegan Chocolate Pudding, Step By Step
As always, you can find the full recipe with ingredient amounts, step-by-step instructions, and tips in the recipe card below.
- Whisk Dry Ingredients. In a medium saucepan, combine coconut sugar, cornstarch, cocoa powder, and salt. whisk to combine until well blended.
- Add Milk & Cook. Next, pour in coconut milk and almond milk, then whisk and cook over medium heat 8-10 minutes, or until the mixture has come to a low simmer and the pudding has thickened. (You should be able to see the path of the whisk in the pudding and if you let pudding drip off the whisk back into the saucepan, it should rest on the surface of the pudding briefly before absorbing. You can also check by dipping a spoon or spatula into the pudding and running your finger down the middle. It should leave a clear line.)
- Add Chocolate & Vanilla. When the pudding has thickened, turn off the heat and mix in chocolate chips and vanilla extract. Whisk until the chocolate has full melted and the pudding is smooth. (You will likely see some bubbles, but there shouldn’t be any lumps. If, by chance you do have lumps, you can strain the pudding through a fine mesh sieve before refrigerating.)
- Cover & Chill. Pour the chocolate pudding into a heat-proof bowl and press plastic wrap onto the surface to prevent the pudding from developing a “skin” on top of the pudding. Transfer to the refrigerator and chill at least 3-4 hours to thicken completely. If you check it after 1-2 hours, it’ll still be on the thin side.
- Serve & Store. Spoon the pudding into individual dishes and top with whipped coconut cream, fresh berries, chocolate, etc. as desired. Leftover pudding will keep in an airtight container the refrigerator 3-4 days.
Pro Tips: How To Avoid Lumps In Your Pudding
While you may see some air bubbles from whisking, this creamy pudding shouldn’t have any lumps. My best tricks for lump-free chocolate pudding are:
- Whisk The Dry Ingredients Well At the Beginning. This will help break down any lumps in the cocoa or sugar.
- Whisk Constantly As It Cooks. Next, don’t walk away from the pan while you’re cooking the pudding. You want to whisk the whole time. Cocoa is hydrophobic, which means it’s “afraid” of water/liquid at first. As the milk heats, the cocoa powder will blend in better. Just keep whisking!
- Use Good-Quality Chocolate When You Can. Lastly, use the best quality chocolate that easily fits your budget. Some chocolate chips have added stabilizers to prevent them from melting in cookies, so using a higher quality option (like Enjoy Life, Guittard, or Ghirardelli) can help your chocolate melt better at the end.
- Strain It If You Need To. Making this with kids? Get distracted? Found some lumps anyway? No worries. Just strain the pudding through a fine-mesh sieve before transferring it to the fridge. This will help press out any lumps.
Yummy Toppings To Try
Now that you know how to make dairy-free chocolate pudding, we can talk about TOPPINGS! You know I love a garnish–it doesn’t need to be fancy, but that little extra “something” can easily elevate this from fun kids treat, to luscious dessert.
- Fresh Berries. I love berries and chocolate, so this is always my first pick! Strawberries and raspberries are my favorite, but all berries work.
- Whipped Cream. Try some whipped coconut cream on top. Coco Whip is a great store-bought option (like vegan Cool Whip!)
- Sliced Bananas. I love bananas and chocolate together.
- Chocolate Covered Strawberries. If you want to really go for it (say, for Valentine’s Day or another special occasion), try serving each bowl of chocolate pudding with one of our vegan chocolate covered strawberries on top!
- Cacao Nibs. I love the crunch these add! They’re not sweetened, so use a light hand when you add them.
- Mini Chocolate Chip. If you want your crunch a little sweeter, go for mini chocolate chips.
- Toasted Almonds. Add a nutty crunch with some toasted almonds (or hazelnuts!)
- Fresh Mint Leaves. A pretty pop of green adds such a lovely look!
- More Chocolate. Some chocolate curls, chocolate shavings, or even a light dusting of cocoa powder can add even more rich chocolate flavor!
FAQ + Tips And Tricks For The Best Vegan Chocolate Pudding
Can You Freeze Vegan Chocolate Pudding? I don’t recommend it, unless you’re pouring it into popsicle molds to make frozen pudding pops. Let the popsicles freeze 3-4 hours or until solid, then enjoy!
What Milk Can You Use For Dairy-Free Chocolate Pudding? I like using a combination of almond and coconut milk in this vegan pudding recipe, since it prevents either flavor from overpowering the chocolate and the coconut milk lends a nice richness. You can substitute other dairy-free milk (like soy milk, cashew milk, or oat milk), but know that if you’re skipping the coconut milk, your end result will be a bit thinner.
Arrowroot VS Cornstarch. I usually use cornstarch to thicken this creamy vegan chocolate pudding because it gives such consistent results. If you can’t have corn, you can try arrowroot instead. Arrowroot powder (sometimes labeled arrowroot starch) is a grain-free starch that’s common in allergy-free and paleo cooking. (Note: for paleo chocolate pudding, be sure to use the arrowroot option!)
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Vegan Chocolate Pudding recipe. I can’t wait to hear how it goes!
The Best Vegan Chocolate Pudding
Ingredients
For The Vegan Chocolate Pudding:
- 1/3 cup coconut sugar or vegan granulated sugar
- 3 Tablespoons unsweetened cocoa powder or cacao powder (I prefer regular cocoa powder, NOT Dutch-processed cocoa for this pudding)
- 4 Tablespoons cornstarch (or arrowroot powder, for paleo)
- pinch salt
- 1 13 oz. can full fat coconut milk
- 1 1/4 cups unsweetened almond milk or your favorite non-dairy milk
- 2/3 cup dairy-free chocolate chips or 4 ounces chocolate chopped
- 1 teaspoon vanilla extract
Optional Toppings:
- Fresh raspberries chopped chocolate, fresh strawberries, sliced bananas, a drizzle of peanut butter, etc.
Instructions
- Whisk Dry Ingredients.In a medium saucepan, combine coconut sugar, cornstarch, cocoa powder, and salt. whisk to combine until well blended.
- Add Milk & Cook. Next, pour in coconut milk and almond milk, then whisk and cook over medium heat 8-10 minutes, or until the mixture comes to a low simmer and pudding has thickened. (You should be able to see the path of the whisk in the pudding and if you let pudding drip off the whisk back into the saucepan, it should rest on the surface of the pudding briefly before absorbing.
- Add Chocolate & Vanilla. When the pudding has thickened, turn off the heat and mix in chocolate chips and vanilla extract. Whisk until the chocolate has full melted and the pudding is smooth. (You will likely see some bubbles, but there shouldn’t be any lumps. If, by chance you do have lumps, you can strain the pudding through a fine mesh sieve before refrigerating.)
- Cover & Chill. Pour the chocolate pudding into a heat-proof bowl and press plastic wrap onto the surface to prevent the pudding from developing a “skin” on top of the pudding. Transfer to the refrigerator and chill at least 3-4 hours to thicken completely. If you check it after 1-2 hours, it’ll still be on the thin side.
- Serve & Store. Spoon the pudding into individual dishes and top with whipped coconut cream, fresh berries, chocolate, etc. as desired. Leftover pudding will keep in an airtight container the refrigerator 3-4 days.
Notes
- Thicker, thinner. This pudding does continue to thicken as it cools. If you want to loosen it up a bit, just add a splash of milk and whisk it in.
- Can I Use Another Milk? We recommend a mix of coconut milk & almond milk since the coconut milk adds thickness/richness, while the almond milk keeps the flavor more neutral. If you use all almond milk, your pudding will turn out much thinner. If you need to substitute another plant based milk for the almond milk portion (oat milk, soy milk, rice milk, etc.) you can follow the same instructions.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/the-best-vegan-chocolate-pudding/Originally shared October 2015. Updated January 2017, then fully updated again July 2024.
My friend made this and brought it over. OMG I loved it! And while dense and rich it still felt ‘clean’ to my body vs the dairy-based puddings I’ve made. I’m totally converted.
BTW, we had a cayenne spiced nut mix that used as a topping. I couldn’t stop eating it. So yum! Thanks for sharing … you brought a smile to my face.
That topping sounds DELICIOUS! I’m so glad you loved it!
Vegan sugar? Really?
So funny you’d leave a comment with this tone.
You would be AMAZED at how many vegans have left angry comments on my blog for not specifically labeling the sugar as vegan. There *is* actually sugar that isn’t vegan (it’s processed with bone char), so I do include this guidance for anyone who would either A) be new and need the clarity or B) would leave angry comments because I DIDN’T include it.
If you don’t need the guidance, no problem, but there’s no need to be rude to the people who might.
You would never know this was vegan. It is so creamy and chocolatey. It’s perfect
Love this recipe, thanks! I did several substitutes to my preferences. I used a 13.5 oz coconut cream can for milk and oat milk for almond. (Both from Trader Joe’s). I used 2 Hu chocolate vanilla bars for the chocolate chips because of the coconut sugar, vanilla and overall quality ingredients. (I avoid cane sugar) I also went a little under in the added cane sugar because I knew the subs would add sweetness. Very pleased with the recipe, it’s sweet enough and great texture. Very delicious!
Yay! So glad you loved it. The swaps sound like they worked out beautifully!
Just put this in the fridge and snuck a taste. Delicious!! Can’t wait to eat it (topped with whipped cream “ghosts” for Halloween!) later tonight 😀
Yay! One of my favorites for Halloween!
Hi Emily,
I don’t like coconut anything so do I add 1 1/4 cup plus another 13 oz of regular milk to make up for the coconut milk I’m not using? I’m not sure and want to ask before making it. It’s my first time trying it. I will be using regular sugar and dark cacao powder. It sounds delicious!
Hi, CJ! If you want to make all those swaps, I actually recommend you use our Gluten-Free Chocolate Pudding recipe instead, which uses regular milk and sugar. (It’s on our sister site, Sweets & Thank You)
Love this so much! I recently went dairy free and this satisfies my sweet tooth perfectly. I even shared some with friends and they loved it also.
Can you freeze this?
I’m so glad you loved it!!! I haven’t frozen it myself, but I know sometimes the texture can get weird after thawing, so I probably wouldn’t recommend it. (Other than if you did it for pudding popsicles!)
I just made this, using Thai kitchen canned coconut milk and almond breeze unsweetened vanilla almond milk (There’s probably not much almonds in there, but I didn’t have time to soak almonds for fresh almond milk.) I also used Trader Joe’s cocoa powder. I didn’t have dairy free chocolate chips, but I used Guittard bittersweet (60%) chocolate chips. I used coconut sugar (maple sugar is too expensive!), and added the optional almond extract. I also added one tablespoon of maple syrup, since it was a little too bitter. It came out perfect and delicious!! Thank you for a yummy recipe!! My craving for a healthier chocolate pudding has now been satisfied. 🍫😋🤤😁
Ooh! So glad it came out for you! It’s my FAVORITE!
Can I use regular milk instead of almond milk?
Yes! It should work great with regular milk if you’re not dairy-free/vegan!
Can you use regular chocolate chips?
Yep! If you’re not vegan, regular chocolate chips work great.
Best chocolate pudding recipe out there. I’ve made this so many times already and I love it!! I’ve made it for friends and family both vegan and non-vegan and everyone loves it every single time.
Veronica – THANK YOU! What a huge compliment! I’m so glad you loved it. Thank you for sharing and taking the time to leave a comment. It means so much and it’s so helpful for my site! 🙂
Has this been tried in a vitamix? 🙂
Samantha – A vitamix won’t be able to heat this to boiling to allow it to thicken and cook down. It really needs those minutes on the heat to get to the right texture. Once it’s been cooked and thickened, you could certainly blend it to smooth things out if that helps you texturally!
But, if you’re looking for something you can make in a blender, you might like our Chocolate Avocado Mousse 🙂
I just have to say that this recipe is amazing! The store bought almond milk puddings have nothing on this one! I can’t wait for my husband to try it because I know he is going to love it! Thank you for posting 🙂
Bry – That’s SO NICE of you to say! We absolutely love this recipe. I’m so glad you do, too!
I’ve made this so many times I feel like I need to comment. 😂 This pudding is one of our favorite recipes, hands down. I make it probably 6 times a year. My husband loves it so much I make it for his birthday. I’ve been vegan for 9 years and didn’t realize I could eat (let alone make) pudding this good. Thank you so much for this recipe!
Audrey – You totally made my day! Thank you so much for this review! We LOVE this pudding. I’m so glad you two do, too!
How long do you leave in fridge to chill? Mines still a bit runny 🙁
Brien – Mine is usually set in 2-3 hours. If yours isn’t as thick as you like there are a few things that could have caused this. Did you use another kind of milk? Did you use cornstarch or arrowroot? Also, was the pudding thickened when you pulled it off the stove and added the chocolate chips?
If you used a different milk or milk combination, your pudding can turn out thinner. Also, the pudding should have thickened at least somewhat before pulling it off the stove (the video gives a good idea of what it should look like).
After adding the chocolate chips, it gets even thicker and sets to a quite-thick pudding. I’m so sorry if yours didn’t turn out the way you were expecting!
Yeah I’m thinking I just didn’t let it cook long enough for it to get thick. About how long do you let it cook on the stove before adding the chocolate chips and vanilla? I used arrowroot and coconut milk and almond milk, so same ingredients 🙂
Oh, bummer. I’m so sorry!
It depends on the exact temperature of your stove for how long it takes to come to a boil, but once it comes to boil (you can see bubbles bursting on the surface), I usually cook it for about 2 minutes, whisking the whole time. You’ll be able to see the path of your whisk through the pudding and know that it’s thickened. You can also dip a spoon in the mixture and (carefully) run your finger down the spoon. If the line where your finger went holds its shape well, your mixture has probably thickened enough.
I hope that helps for next time! (SO sorry about the trouble!)
No need to apologize!! 🙂 I appreciate your help! I’m going to retry and hope I do it right this time haha
Okay I got it down this time!!! Put the heat on higher and let it cook for a smidge longer and it thickened! Soooo yummy!!!
YAY!!! I’m SO glad it worked out for you! (Thank you so much for sharing with me! I was thinking of you today, hoping it went well)
Excellent recipe! If I didn’t know that it was vegan, I would never have guessed. There’s barely a hint of coconut flavor and the balance of chocolate and sweetness is perfect. Thanks for a great recipe!
Richard – THANK YOU for taking the time to leave a review! I’m so glad you liked it as much as we do. It’s our favorite!
What is the shelf life of this pudding? Can I make it while meal prep? Thanks 😁😁
It should last at least 4-5 days in the fridge! 🙂
SO GOOD!!! We made this last night, and we can’t believe how good it is. The mouthfeel is so silky, and it’s deeply chocolaty. Thanks for the recipe.
I’m SO glad you enjoyed it! It’s my FAVORITE! 🙂
Hi, Emily! I am wondering if I could use agar-agar instead of the arrowroot starch. Do you think it would be a good substitute?
Thank you
Ina – I’ve never worked with agar-agar before, I’m sorry. I don’t feel like I could advise you! If you give it a try, I’d love to know how it goes!
Hello, I’m a little confused about the issue of using cornstarch instead of arrowroot. Up above, in the section labeled, “Notes about the recipe”, you wrote: “Arrowroot vs. Cornstarch. You can use cornstarch instead of arrowroot if you like here. Arrowroot is a grain free starch that’s common in allergy free and paleo cooking. I like it here because it gives such a gorgeous texture, but if you’re a cornstarch fan, go for it!”. To me, this implies that you should do a 1:1 substitution of cornstarch instead of arrowroot. But then down in the comments section, you wrote: “You can sub twice the amount of cornstarch in its [arrowroot’s] place.” Can you clarify? Thanks.
Alex – I’m sorry for the confusion. I use a 1:1 substitution of cornstarch for arrowroot. That particular response was when talking about tapioca starch and I’ve since updated my stance. (I’ve updated the comment to reflect that as well, so no one else gets confused).
I’m so excited about trying this recipe! Sounds delicious! I was reading over the comments and noticed that you’ve used this pudding as a filling in a chocolate pie. Would you mind sharing the recipe (or link) you use for the vegan pie (including the crust)? Thanks!
Bess – Yes! I usually make my old banana cream pie graham cracker crust (using dairy free butter) and GF grahams (like Kinnikinnik brand). If you can’t find GFDF graham crackers or crumbs, you can follow a recipe online for GF + Vegan graham crackers or buy a pre-made crust. This one uses honey flavor but no honey.
Or, if you prefer a traditional pie crust, this one is vegan + gluten free! You’ll want to blind bake it till it’s fully cooked through and cooled before adding your filling. (see this post) for a tutorial.
Awesome Recipe, excited to offer the kids at school a Vegan/GF option for my halloween dirt cups (using zombie sour patch kids) They feel left out most years. so excited to have an option for them and test it out on my 2 year old. 🙂
I made this recipe times 6 to take to church. It was delicious. I had trouble thickening with arrowroot, so I used cornstarch instead. I also used 2/3 of dark cocoa and 1/3 Hershey cocoa. It balanced the chocolate flavor. Thank you for this amazing recipe.
WOW!!! That’s fantastic! Love the idea of combining dark and regular cocoa. I’ll have to try that!
I made this with sugar, a mix of soy milk and reduced fat canned coconut milk (because I’m too short to eat that many calories), and an additional tablespoon of thickener to be sure it didn’t come out thin due to my coconut milk choice.
It was very chocolatey and yummy, especially poured into a peanut butter-graham cracker crust. 😋
PEANUT BUTTER GRAHAM CRACKER CRUST!!!!! That sounds amazing! (So glad you liked the pudding! It’s my favorite!)
This recipe is amazing! Thank you!! Have you used a variation of this recipe to make vanilla pudding? I can’t find a good vanilla pudding that’s soy, dairy and corn free. Thanks!
Melissa – I’m SO glad you liked it! I’ve been working on a vanilla version, but don’t have it *quite* ready yet. Stay tuned! I’m hoping to get it out in the next few months! 🙂
Do you use the meat in the coconut milk?
I use the entire can. (I usually give it a good shake before opening it) 🙂
Does this store for a couple days?
Yes! It’ll keep for at least 3-4 days in the fridge. I recommend pressing plastic wrap on the surface (or beeswax wrap if you prefer), so it doesn’t get the “skin” that homemade puddings tend to develop, but it’ll easily keep for a few days. (That said–some people LOVE that part!) 🙂
Hi. I love the recipe but I can’t have chocolate. Can I replace it with something?
Not for this recipe. The chocolate is essential for texture and flavor. I’m sorry!
I looooove chocolate pudding and this was one of the first desserts I made upon going vegan, so I’ve been a long time fan. This weekend I made it as a pie filling for my dad (with a graham cracker crust) for my dad for his birthday and he looooved it! He’s not vegan by any means, nor is anyone else in my family, and they all agreed it was the best pudding/pudding pie they’ve ever had! Thanks so much for this recipe <3
My next experiment will be using it as filling in a chocolate layer cake 😀
Ahhh! I love hearing this! It’s my FAVORITE and it’s often the first pie gone at Thanksgiving when I serve it with graham cracker crust. So good! Using it as cake filling sounds incredible–I’d love to know how it goes!
I just want to verify when you say 4 tbsp arrowroot starch/flour it means either starch or flour not both correct?
for the vegan pudding
thank you so much
Zeena – Sorry for the confusion! I mean 4 Tbsp arrowroot. It’s sometimes labeled as arrowroot starch or arrowroot flour (or even arrowroot powder). I would not recommend actual flour for this recipe. 🙂
love this recipe, followed mostly but I couldn’t bear to use full fat coconut milk so I used almond/coconut milk and 1 less tbsp of cornstarch and i used vermont maple syrup.
WOW it is wicked good, firmed up nice oh and i didn’t use the wrap to prevent the skin, who doesn’t like that? thanks for this 😺
I’m so glad you enjoyed it! Yum!
Awww man, mine didn’t thicken up even after several hours in the fridge. We heated it in the microwave and it sure made delicious hot chocolate haha! Could it be that I used homemade almond and coconut milks? It was still yummy!
Oh no! It *could* be the homemade milks, depending on how thick they were. Did it thicken in the pan as you were cooking it?
Have you ever made dairy-free banana pudding? I have yet to find a good recipe 😕
I haven’t yet. I wonder if you’d like this? I’ve been meaning to try it!
How many days does this pudding last for in the fridge?
Covered well, it’ll last about 4-5 days. 🙂
I made this once, per the recipe, and found the texture after chilling to be a too firm and gel like. I made it again and reduced the amount of arrowroot down to 1-2 Tablespoons and the consistency and texture (and taste!) were perfect.
So glad you found a balance you liked!
So many comments! Just discovered that I only have 1 tbsp of cornstarch left and no arrowroot starch. The internet thinks flour might work instead but I’m hesitant. Should I just wait until I can get to the store? Thanks!
I wouldn’t use flour for this recipe myself. I’d wait till you have a chance to get to the store for best results. 😊
Followed the recipe almost exactly just switched out the arrowroot starch for corn starch and used almond milk instead of hazelnut milk because that’s what I had opened already. Turned out great. I had to scrape the bottom of the pan or it got sticky on the pan and whisk throughout, but that was the hardest part (and it wasn’t even hard). Very good and very easy
Oh, I’m SO GLAD you liked it!!!
I just made this while procrastinating schoolwork, and it was completely worth it. This is honestly the best homemade pudding I have ever had! I can’t wait to make it again for a pie or cake filling! Thanks for creating and sharing this with us, keep all the deliciousness coming 🙂
Danielle – YAY! You totally made my day. Thank you so much for taking the time to review the recipe!
Wonderful recipe. Thank you! I have to be gluten and dairy free for health reasons and with this recipe I can have pudding again. Insert happy dance here!
I adjusted the ingredients slightly by using Ripple pea protein alternative milk along with Ripple’s version of 1/2 and 1/2 for thickness as coconut milk doesn’t agree with me. I also decreased the cocoa powder to 1 tablespoon, and used a mix of Enjoy Life semi and bitter sweet chips.
Many thanks again!
Oh, I’m SO happy to hear this! Thank you so much for sharing. You’re the BEST!
Holy moly. Best pudding EVER. To the person who had trouble getting it to set up…. I had no trouble but I also whisked the bejeebers out of it the entire time. The texture on this is amazingly smooth and creamy. I’m going to use this as food samples in a class I’m teaching on how to replace dairy in your life. Thank you for this secret weapon in exposing people to the fabulousness of plant-based cooking. Great job.
Oh my GOODNESS! This review totally made my weekend. Thank you so much for sharing this with me!
DELICIOUS! Very easy to make, a bit too much sugar for my taste (no, it’s not, I’m just supposed to be on a sugar-free diet), the consistency is just perfect and I will definitely make it again.
Lele – This comment made my day! Thank you so much for making me smile!
It’s been a couple of years since I went vegan, and had chocolate pudding. I had a craving and found your recipe and I’m so glad I did! I thought I had coconut milk in the pantry, but unfortunately I was out so I used all almond milk. It turned out a bit thin, but thick enough and deliciously creamy! Thanks for the awesome recipe (:
Oh, I’m so glad! Hope you love it even more next time when you try it with half coconut milk!
I only have coconut cream in my pantry. Can I sub that for the full fat coconut milk?
Wanting to test this recipe today for a wiggly worm / muddy puddles dessert for my daughter’s first birthday!
Thanks!
Jamie – Yes–BUT! If you use a full can of coconut cream, it will be VERY thick, so I recommend doing HALF the amount of coconut cream and adding more water or almond milk for the rest. (So I’d add half the can of coconut cream, put the rest in your fridge and then add half a can worth of extra almond milk (or water)).
Thank you so much for this recipe! It’s absolutely delicious and you wouldn’t know that it’s a vegan recipe. The texture and flavor of this pudding are outstanding!
You MADE my day! What a sweet review. Thank you! I’m so glad you loved it as much as we do!!!
Hi there! This looks delicious!! I’m planning to make today but have a quick question- for the can of coconut milk, do you use the full can (including coconut water) or just the cream at the top?
Thank you!!
The full can 🙂 Hope you love it!
Thank you!!!
I’m making a chocolate pudding pie with this recipe. Can I pour the warm pudding into a chocolate crumb pie crust right away? The pudding is delicious and I used the reduced fat coconut milk!! I cannot, in good conscience use the full fat coconut milk.
Paula – You should be able to pour the pudding right into the prepared/baked crust and refrigerate it that way. (Also – The pudding may be a bit thinner with the reduced fat milk!)
Hi Emily,
Just following up- Thank you very much for the tips.
I made the pudding again (with Arrow Root) and kept it over the heat a little longer. It firmed up better.
And a few hours in the fridge made it perfect!
I am a gluten-free vegan and it is very hard to find pudding that I can eat, this is great!
Oh, I’m SO GLAD! It really is so hard to find a good GFDF pudding out there, and this is our favorite!
Hi I use to buy ZenSoy chocolate pudding but they seem to be out of business. I can’t find Vegan and Gluten free pudding anywhere. So I made yours. Wow it is amazing!
I have a question about the heating. What purpose does it serve? ( sorry for the dumb question)
Also I made it once with corn starch, it came out very think, maybe too think after 24 hours in the fridge.
I made it once with arrowroot, it did not firm up much.
Not sure if I am under heating it, but I don’t want to burn it.
Any tips?
Thanks.
Brandon – Thanks so much for your comment! That’s not a dumb question at all. The heat activates the thickening properties of the cornstarch or arrowroot. If you don’t heat it, it cannot thicken.
This homemade pudding is thicker than some store-bought varieties (many homemade puddings are), but it does sound liker perhaps it was over-cooked with the corn starch and not quite long enough with the arrowroot.
If you keep your heat on medium-low, whisking pretty constantly, then pull it off the heat when it’s visibly thicker, I think that should help. (Did you by chance watch the recipe video? I think it gives a good visual of the state you’re looking for.) One trick is that it should be thick enough to coat the back of a spoon well (if you run your finger along the back of the spoon, the line where you moved your finger should stay visible). Another trick is that if you *do* accidentally get it too thick, you can loosen it back up with some additional milk and some whisking after it’s refrigerated.
I hope some combination of those tips helps for next time! Thanks again for leaving your comment!!!
what is the nutritional value of this pudding. I do not like tofu pudding so I want to try something else. I am on a daily 1200 calorie meal plan. but i need this pudding to be 110 calories for 1/2 cup and only 7 net carbs. please post nutritional value… i can not find it on this page. thanks
Tammy – I don’t have nutrition facts available on my site for this one yet. You’re welcome to plug it into any free online calculator! My Fitness Pal is my favorite (the app or the site).
Can you freeze the pudding?
Jennifer – I have never had good luck freezing pudding before. I haven’t tried it on this recipe, but it hasn’t worked well for me in the past. The binders don’t always hold and the texture can get gloppy and separated upon thawing. I’m sorry!
Wow! So good. Sprinkled sea salt on the top.
Hooray! So glad you enjoyed it! I love it with sea salt!
Do you think I could use flax or soy milk instead of the almond milk? My little one has dairy and nut allergies.
Yes! You can sub basically any milk for the almond milk. The coconut milk is a little harder (but still possible) to substitute, since using a thinner milk will result in a thinner consistency for the pudding. I hope you love it!
Made it! Mother and Son approved! I used to try to get him to eat my avocado chocolate pudding but he kept saying something was off and he didn’t like it…BUT this one hits the spot for him! He’s so happy he can eat pudding without worrying about triggering his allergies or eating “something off.” Thank you!
Hooray! That’s so wonderful to hear! My kids both just LOVE this one, and I love that they don’t have to miss out!
Bless, I love pudding but dairy hates me.
Gotta try this chocolatey bidness out! <3
Ha! I hope you love this as much as we do!
Just made this and it is soooo delicious!
I had sweetened almond milk, cornstarch, and a 14 oz. can of coconut milk on hand and added a bit more sugar and some maple syrup.
To intensify the chocolate flavor I also added about 1/2 tbsp of espresso powder.
To make the pudding extra smooth I sifted all the dry ingredients into the pan before stirring together then slowly drizzled in the almond and coconut milk while whisking altogether.
Thanks for sharing this recipe; I’ll be making more for sure!
It sounds like you did an AMAZING job making it taste incredible! Thanks for your tips and suggestions!
I’ve been using this recipe for a while now and I love it! Thank you so much for sharing! I often wonder though what is the purpose of adding the vanilla after removing from heat instead of before? Does it affect the flavor or the texture?
I’m so glad you enjoy it! The reason you add the vanilla after is to preserve its flavor. Because most vanilla extract is alcohol based, it can cook off during the cooking process, which weakens the flavor. You can always add extra at the beginning, knowing that some of it will cook off during the cooking process, or you can add a little extra at the end, if needed. It’s totally up to you!
Hello, thank you for the recipe, can you substitute the chocolate chips for a vegan chocolate bar? Maybe I could grate it or break into pieces? Thanks!
Yes! I’m sure that would work great! I’d just chop it or grate it so it can melt easily!
I’m making this for a pie filling for my daughter’s birthday. I was going to make it, chill it, then rewhip it to pile high in my pie crust. Do you think it will maintain the thickness if I whip it after chilling?
Jennifer – I think it will be GREAT whipped after chilling. My kids just LOVE this in pudding pie. I hope your daughter does, too! (and happy birthday to her!)
I haven’t had chocolate pudding in years but as soon as I saw this recipe I got an intense craving. This hit the spot! I used coconut cream and it turned out super thick and creamy. I also used cornstarch as that’s what I had. The texture wasn’t as smooth as I hoped but the flavor was so good. Does arrowroot make the texture smoother or is there something else I can do to make the cornstarch texture smoother?
I’m really glad it hit the spot. My biggest tip for smooth pudding is sifting the cocoa powder. It can sometimes create lumps that just never quite seem to go away. Did you sift? I’ll keep thinking…
Emily thanks for sharing that seriously amazing chocolate pudding recipe !!! I have made it twice within the past week. I love it 🤗
Julia – I’m SO HAPPY to hear that! We made it last week for Halloween “dirt pudding” cups and loved it all over again!
I am making the gradual shift to a more dairy free existence and this recipe caught my eye. I made it last night and it is absolutely wonderful. I didn’t add the almond extract but will try when I make this again. The texture reminds me more of a chocolate mousse which thrilled me for it met my individual preference. I did find that the shifting from cows milk to alternative milks (coconut and almond) may take some getting used to but even though the flavor difference is apparent I don’t think it takes away from the taste.
I’m so glad to hear that you enjoyed it. I love that it feels rich and luxurious! Switching to dairy free milks does take some adjustment time, but I’m wishing you all the luck in the world as you make the transition!
Did you use semi-sweet or dark chocolate chips?
My favorite are dark, but I usually make this with semi-sweet (my family’s favorite). Use what you like!
I have never used coconut milk from a can. Do you use everything in the can?
Elizabeth – What do you mean? I primarily use fresh ingredients, with a few pantry staples (like diced tomatoes, tamari, coconut milk, etc.) Canned coconut milk is really common where I live, and is much more thick than anything I can find in cartons. It gives such a delicious rich texture to this pudding that I love using it here.
My almond milk is the kind from a carton (sold in the refrigerated section).
Can you tell me the carb count per serving? Thanks!
Judy – I don’t have nutrition facts available (the software isn’t in my budget right now), but you can import the recipe into any free online calculator. My favorite is MyFitnessPal (the app or the site) because you can import recipes straight from the web. Wishing you well!
I just made this, the liquid os uber delicious but it’s not solidifying at all. Any tips? Thank you!!
Oh, dear! I’d love to help. How long did you refrigerate it? Did you use arrowroot or cornstarch?
Made this tonight and it was fantastic! Probably the best, and easiest, vegan chocolate pudding I’ve found. It was a huge hit with my kids and my husband even enjoyed it. I usually modify recipes, but I didn’t need to change anything with this.
I’m SO glad to hear that! It truly is my all time favorite!
I had to come back and add… We had a little bit left over from last night and I added it to some CocoWhip vegan whipped topping. It made it like a mousse. Thank you again for a great recipe!
Ooh that sounds so great!
Do you have to make this with arrowroot because I couldn’t find any around my area.
Nope! In the “notes on the recipe” section, you’ll see that cornstarch will work too!
Unfortunately I did not like the texture of this amazing sounding recipe. I followed the recipe as written, but found it to be slimey or glue-like in consistency. Not creamy. Had to dump it, no one in my family would eat it. Is there something you can suggest that I may have done wrong?
Susan – I’m so sorry to hear that! Have you made a lot of homemade pudding in the past? I’ve found most homemade puddings are more thick and dense than anything store-bought. Stirring it back up before I serve it tends to help me get a little more air into it (which can lighten it back up a bit). Mine has never been slimy before, though–that sounds awful! Was it from condensation on the top, or all throughout? I’m so sorry!
Sorry, I totally appreciate your recipe, but I found the same issue with texture. I think the culprit was the arrowroot. My daughter is a vegan and I am always looking for dinner/food ideas, I found the pudding had a very rubbery and gluey, icky texture.. I would have used cornstarch, but somewhere in the write up it said the texture that arrowroot added was great. The flavor was good, but the texture was awful, and I couldn’t even eat it. I will try another time with cornstarch, ’cause the texture of arrow root is HORRIBLE! Sorry for any offense – I so appreciate the overall recipe and I will post again to say how it comes out with cornstarch.
Carrie – No offense taken! Everyone’s tastes and preferences are different, and it sounds like you have a great plan for next time!
My 21 year old son just had his wisdom teeth extracted, I bought DF ice cream, sorbet, yogurt, what did he want pudding? Found this recipe, whipped it up (had everything in the freezer or cupboard, and it is AMAZING! Thank you.
Oh, I’m so glad this hit the spot! Wisdom teeth recover can be so rough!
Made pudding! Excellent and so easy a retired Entomologist could make it!
Mark – I’m so glad to hear that! (Also: one of my son’s dream jobs right now is entomologist!)
Eager to give this a try. Thanks for having the “print” so easy to find and keep your recipe in my physical collection!
My pleasure! I hope you LOVE it, Becky!
This is delicious! I used maple syrup instead of sugar. I never have it it. It turned out a little soupy so I added a quarter cup chia seeds. Thanks for the recipe.
yumm..cant wait to try it..i might try it with carob chips even as cocoa causes me some issues.
Sue – I’d love to know how it turns out with the carob chips if you try it that way!
Made this a couple of weeks ago and it was heavenly! Ate it with strawberries and it was SO good. Just made it into mini pies tonight for PI day. Chocolate cookie in a muffin liner for the crust and made the pudding with peanut butter chips instead of chocolate chips and whipped cream on top. Haven’t tasted it yet but hoping it’s yummy and chocolaty PB goodness!
YUM! Peanut butter chips sound amazing!
Best chocolate pudding recipe ever.
I’m so glad you love it! It’s my all-time favorite!
This recipe is absolutely delicious! Thank you for sharing.
Can it also be made with reduced-fat coconut milk? I’m worried that the texture will be too thin if I don’t use the full fat version, but I’d like to omit a few calories if possible.
Abi – I’m so glad you enjoyed it! I’ve tried it with reduced fat coconut milk (still the canned kind) and it does turn out a bit thinner. If you’re want to offset this a bit, you can add an extra Tablespoon of thickener (arrowroot/cornstarch) to the mixture. It won’t be exactly the same, but it’s okay! I don’t recommend using the carton coconut milk since it’s VERY thin and your pudding won’t set up properly. Hope that helps! Thanks so much for your comment!
Made this for a Valentine treat and topped it with raspberries! I have really come to trust the recipes you post. I have made quite a few and they have all been wonderful! Thank you for helping our gluten-free, dairy-free household! My husband is also has to be salt-free if you can imagine.
I’m so glad you enjoyed it! (Salt free would be so tough!)
Could you use regular sugar in place of the coconut sugar?
Absolutely! You can use the same amount of white sugar. 🙂
I saw the picture pop up on Instagram today and thought I have strawberries, I have to make this! Just cooked it and can’t wait till dinner to eat it. And thanks for a healthier recipe, this is one I won’t feel guilty letting my 20 month old eat!
Oh, I hope you love it! It’s been one of our favorites for the last couple years and it makes me so happy every time!
I made this as is and it’s delicious. Celiac and dairy free here and very easy to make such a chocolate bomb. Is great with some fresh raspberries for relief from the richness or serve with whipped topping for more calories lol. I would say that I didn’t find it very sweet which was excellent for my adult palate but if you wanted something closer to a sweeter milk chocolate version add a bit more sugar. I used the coconut sugar so perhaps it’s less sweet on the palate than white sugar.
Did I mention how fast you can make this??? Thanks for the recipe.
I’m so glad you enjoyed it Christina! I love it, too!
This recipe looks amazing! But I was just wondering if any of the coconut flavor comes through? I have a brother that hates coconut so I can make this and not tell him what’s in it, as long as he cant tell.
I’ve found that by mixing the almond and coconut milks, the coconut flavor is very diluted. If he’s a die-hard hater, he might still be able to tell. I’ve tried making this with all almond milk, and it was just a little too thin for my taste.
I was thinking about a coconut free version, dairy free version..
whole fat coconut is very high in fat. hmmm
how about a cashew nut butter for fat?
omit coconut milk and add nut butter with maybe extra white chocolate
no test kitchen here
I would suspect the chia version might be a good combo
the cooking of the base (sugar/starch/fluids)
this also would make a really excellent non dairy iced numnum
caramel sauce… mini m&m’s
You could certainly try your suggestions, though I wouldn’t be able to guarantee results. Best of luck!
Coconut fat is healthy. This misnomer of fats being bad needs to be erased. Good fats are good for you. Nuts are just as high in fat as coconut. Feed your body healthy foods and it will respond nourishingly.
How long will this keep in the refrigerator?
At least 4-5 days, but probably up to a week (ours never lasts that long because we eat it!)
Ha! Mine didn’t last until midnight. It’s that good. Make it on a day when nobody else is in the house so you won’t have to share.
Anna – You TOTALLY made my day! This is TOTALLY how it goes at our house, too!
To make a vanilla version of this, would you simply omit the chocolate ingredients and add more vanilla extract? Wondering if anyone has ever tried this…
I haven’t made a vanilla version before… Because you’d be removing the cocoa AND chocolate chips (which also add to the texture), I couldn’t guess at the amounts without doing some more experimenting. Sounds like vanilla pudding is a good recipe for me to try to develop!
I was thinking that too…removing the cocoa and chocolate chips would strip it from its rich texture. I’m going to put on my thinking hat and looking forward to your development 🙂
I was thinking the same thing and maybe, white chocolate chips and extra vanilla extract
mmm
coconut and white chocolate.
drool
I’ve just made this and followed the recipe to the T , thinking I’ll try the original and probably end up tweaking it to my liking….well lady let me me say, this recipe needs NO tweaking!! It’s perfect!!! It’s delicious!! It’s beyond delicious!!!
I’ve always loved chocolate pudding and but hated the sadness that accompanied the scratching of the bottom of an empty cup of store-bought pudding. I always said “Man I could eat a whole pot of this” ….well….NOW I CAN! Thanks a million!
Oh, I’m SO SO SO glad to hear it! What a fantastic comment to get today. Thank you so very much!
I’m just leaving a comment as I noticed you didn’t have any reviewers to testify if this really is the best vegan chocolate pudding. ? I made this for the first time today and used maple syrup and didn’t have almond extract so left it out and it is really darn good! I haven’t made the weird tofu or avocado puddings just chia -which I do love. But this is a class of it’s own and is so thick and rich it truly is a chocolate pudding, not a vegan-so-it-will-have-to-do pudding either! Yum!
Akela – THANK YOU! You made my day with such a nice comment! I’m glad you liked it! It’s just one of my all-time favorites.
Approximately how many cups does this recipe yield?
Liz – This is between 3 1/2-4 cups of pudding. (Mine is usually closer to 3 1/2 cups) It’s plenty for a pie filling, or 4-5 servings.
This looks wonderful! Do the chocolate chips serve as a thickening/texture agent or just another layer of chocolate flavor? Wondering if I can forego them and make the pudding sans chocolate chips.
They do both, I’m afraid. They finish thickening the pudding and lend most of the chocolate flavor. The cocoa powder lends some, but the real chocolatey flavor comes from the chocolate chips.
What would be a good substitute for the almond milk, if trying to avoid all nuts for school? We have no intolerances to dairy, etc. and I’d love to be able to send it to school for a small lunchtime dessert. Thanks!
If you’re not dairy free, you can absolutely make this with dairy milk in place of the almond milk. It should work like a charm!
Maybe you can try oat or rice milk 🙂
Do you think tapioca starch would work in place of arrowroot here? Thanks! 🙂
HB – You can try it, but in my experience, the texture will be slightly more gloopy. You can sub the same amount of cornstarch in its place.
Hello – I made this last nite subbing an equal amount of cornstarch. It turned out divine: silky, smooth, and even delicate. (Glad I chose the cornstarch as I was on the fence about the tapioca starch since I don’t have any arrowroot.) Would make a great pie filling!!! Bookmarking this one for later – 5 stars!
Dawn – I’m so glad you enjoyed it! It makes a GREAT pie filling! We made it for Thanksgiving and it was awesome!
Yeah I used it .came out as some
😄
I don’t even follow a vegan diet, and I want this! It looks divine!
I literally can’t even. SIGN ME UP!!!!!
This looks so delicious! We’ve been on the hunt for healthier desserts, and I love pudding! We’ll have to try this soon!
Paige
http://thehappyflammily.com