Rich and creamy vegan chocolate pudding that is dairy free, egg free, and totally delicious! This pudding is a sweet treat that's so easy to make and has a deep chocolate flavor that everyone will love.
Homemade pudding is an underrated and yet totally unbelievable dessert, if you ask me. This recipe uses two types of chocolate for the most unreal flavor that both kids and adults will love.
This quick and delicious recipe is made on the stovetop with simple ingredients. And there are no weird hidden ingredients in this recipe either. In fact, there is no tofu at all! Plus, it tastes way better than any instant pudding you’ve had.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more
This easy chocolate pudding is a great base that you can make variations on for so many different holidays. Add some espresso, peppermint, or even marshmallows for s'mores pudding! I also use this as the base for my vegan chocolate pie. And if you want to get fancy, make layered pudding with the vegan vanilla pudding recipe. So fancy!
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Why You’ll Love this Chocolate Pudding
- Rich, double chocolate flavor
- Thicker pudding that Is a super easy dessert
- Perfect dessert for any occasion
- Easy to make recipe on the stove
- Gluten free, dairy free, egg free recipe
Ingredients
Way better than any instant pudding mix, this easy recipe uses basic ingredients to make a rich and creamy pudding.
- Sweet condensed coconut milk: This is the star of this pudding recipe. Now, my local grocery store has started to carry this and I’ve been purchasing it every week! If you can’t find this in store, you can purchase it online, I have a link in my shop page.
- Milk of choice: Use your favorite plant-based milk. I find that thicker dairy free milks like coconut milk and soy milk work best. Rice milk and oat milk can also work.
- Cocoa powder + Chocolate bar: The combo of cocoa and chocolate makes this a double chocolate delicious dessert! Use dutch processed cocoa powder if you have it for the less acidic taste than natural. If you don't have a chocolate bar, you can also use chocolate chips. My favorite brands of chocolate bar is Baker's chocolate and I love Enjoy Life chocolate chips. Rodelle cocoa powder is my personal favorite for this recipe.
- Corn starch: Cornstarch helps to thicken the pudding and transform from milk to pudding. If you need to make this corn free, see the allergy substitutions below.
- Powdered sugar: This brings just a touch more sweetness to the pudding plus it has a little more cornstarch to help thicken.
- Vanilla: I love adding vanilla to chocolate desserts. It brings a depth of flavor to chocolate dishes.
- Salt: Just a pinch to balance out all the sweet.
Allergy Substitutions
If you are avoiding corn, you can make this recipe with an equal amount of tapioca flour or arrowroot powder. Make sure that your powdered sugar and your vanilla extract are both corn free. My favorite products for corn free baking can be found on my shop page.
Instructions
For the full instructions, complete with recipe measurements, please see the recipe card below. You can also use the “jump to recipe” button on the top of the page.
First, sift together the cocoa powder, cornstarch, and powdered sugar into a small bowl. Sifting ahead of time helps to keep the pudding lump free, plus it mixes the dry ingredients together nicely.
Grab a medium saucepan and measure out the ingredients before you begin to cook the pudding.
Now add the dairy free milk and sweet condensed coconut milk to that saucepan. Using a whisk, mix it together until totally smooth. This step is vital to making sure the pudding will remain lump free.
Now add the pot to the stove and begin to heat it over a medium-low heat. Add the roughly chopped chocolate bar and continue to stir this together. At this point you can switch to a wooden spoon, but I tend to stick with a whisk.
Slowly, the pudding will thicken. For me, it takes about 7 minutes for the pudding to thicken and come to a simmer. Make sure that you are always stirring and whisking the sides and bottom of the pan so you get a good consistency.
Be careful! As the pudding thickens it will start to bubble and "bloop". It is done when you get a first bubble. Just watch and make sure you don't burn yourself or the pudding.
Tip! Make sure that you don’t let your pudding boil. A boil is too hot for making pudding and will burn the bottom of the pudding without thickening it.
Finally, remove the pudding from the heat and add the vanilla extract and pinch of salt. Mix this together one more time.
Now you can carefully transfer the pudding to any size cups or bowls that you like. Let it cool for 5 to 10 minutes before placing it in the fridge to cool completely, about 4 hours.
Tip! If you want to avoid the pudding having a pudding skin, take a piece of plastic wrap and press it into the top of the pudding.
Variations
There are so many different ways to make this special! Here are a few of my favorite ideas.
- S’mores pudding: Add crushed graham crackers to the bottom of your bowl. Scoop the chocolate pudding on top and cover with mini vegan marshmallows.
- Coffee: Add 1 teaspoon of espresso powder when adding the vanilla for an amazing coffee flavor.
- Spiced: Add ½ teaspoon cinnamon and an ⅛ teaspoon cayenne pepper for a spicy chocolate pudding.
- Peppermint: Add a splash of peppermint extract when adding the vanilla extract. Crush some candy canes on top and you have a festive treat!
- Peanut Butter: Add 2 tablespoons of creamy peanut butter when adding the vanilla extract. You can also use any other butter like sunflower seed butter or cashew butter.
Best Tips
- Measure out all the ingredients ahead of making it. This makes the recipe come together so much easier when you have everything ready to go.
- Stir almost constantly! Pudding can burn quickly on the bottom of the pot, so by whisking it almost constantly, you can prevent this from happening.
- Low and slow heat is the best way to mix up pudding. You don’t want the pudding to boil, just have it come to a slow simmer. Boiling it means the heat is too high and will burn the pudding before it thickens up.
FAQs
Serve this pudding in any size or shape of cups or bowls that you like. Top it with whipped coconut cream, fresh fruits or berries, more shaved chocolate, or even a drizzle of vegan caramel sauce!
Most of the time, no pudding cups are not vegan. While the pudding mix itself may not contain eggs or dairy, they don’t typically set up well with plant based milks. That’s why this recipe is here!
My personal favorite chocolate to use is Rodelle cocoa powder and Baker's German Chocolate bars. You can also use Enjoy Life chocolate chips which is a company that is totally top 9 allergy free!
How to store
This vegan pudding recipe makes for an amazing make-ahead dessert option. You can make this pudding a day or two in advance and keep them in the fridge until ready to serve.
While you can enjoy pudding warm, you will want to keep this in the fridge until you are ready to serve. This will keep covered in an airtight container in the fridge for up to 5 days.
More vegan desserts to love
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Recipe
Equipment
- Sauce pot
- measuring cups
- measuring spoons
- whisk
- Sifter (optional)
Ingredients
- 3 tablespoons cornstarch
- 1 tablespoon powdered sugar
- ¼ cup cocoa powder
- 2 cups dairy free milk coconut recommended (not from a can)
- 11 oz can sweetened condensed coconut milk
- 4 oz chocolate bar chopped
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Sift. In a small bowl, sift or whisk together cornstarch, powdered sugar, and cocoa powder. Set aside.
- Whisk. In a medium sauce pot, stir together sweetened condensed coconut milk with the milk. Add the dry ingredients and whisk together until all ingredients are well incorporated. This is what prevents lumps from forming. Add the chopped chocolate bar.
- Cook. Place the pot over a low-medium heat. Stir constantly while the pudding thickens and cooks. This will take about 7 to 10 minutes of constant stirring. You’ll know the pudding is ready when it is thick and small bubbles have begun to pop in the pudding. Be careful not to burn the pudding (or yourself!)
- Add remaining ingredients. Remove the pudding from the heat. Finally, add the vanilla extract and salt. Give it one more good stir.
- Transfer and cool. Carefully transfer the pudding to the cups or bowls you wish to serve in. Let it cool for 10 minutes before serving. If you wish to chill, you can place the pudding in the fridge after 10 minutes. To prevent a pudding skin from forming, place a piece of plastic wrap directly on top of the pudding before placing it in the fridge. Chill for 4 hours to fully set. Enjoy!
Notes
- Allergy Substitutions
- If you are avoiding corn, you can make this recipe with an equal amount of tapioca flour or arrowroot powder. Make sure that your powdered sugar and your vanilla extract are both corn free.
- Variations
- S’mores pudding: Add crushed graham crackers to the bottom of your bowl. Scoop the chocolate pudding on top and cover with mini vegan marshmallows.
- Coffee: Add 1 teaspoon of espresso powder when adding the vanilla for an amazing coffee flavor.
- Spiced: Add ½ teaspoon cinnamon and an ⅛ teaspoon cayenne pepper for a spicy chocolate pudding.
- Peppermint: Add a splash of peppermint extract when adding the vanilla extract. Crush some candy canes on top and you have a festive treat!
- Peanut Butter: Add 2 tablespoons of creamy peanut butter when adding the vanilla extract. You can also use any other butter like sunflower seed butter or cashew butter.
- How to store
- This vegan pudding recipe makes for an amazing make-ahead dessert option. You can make this pudding a day or two in advance and keep them in the fridge until ready to serve. To avoid a pudding skin, place plastic wrap directly on top of the pudding before chilling.
- While you can enjoy pudding warm, you will want to keep this in the fridge until you are ready to serve. This will keep covered in an airtight container in the fridge for up to 5 days.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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