Bring out the kid in you with our Vegan Chocolate Pudding With Coconut Whipped Cream, a velvety dessert the whole family will love.
One of my fondest memories of my elementary school years is the cafeteria lunches. Oh, the thrill of standing in line with my lunch ticket in hand, eager to see when the friendly lunch ladies opened the trays to reveal what was on the menu! It was the highlight of my day, especially if I had grilled cheese or those square slices of greasy pizza to look forward to. Of course, the best part was dessert, unless I spotted that dreaded crate of oranges that were impossible to peel. But if it happened to be chocolate pudding that day, well then, life couldn’t have possibly been better!
To this day, chocolate pudding remains one of my favorite desserts. Cool, creamy, and delectably rich, it’s a nostalgic treat that always brings out the kid in me. But what if you’ve sworn off animal products or are lactose intolerant? Luckily, we’re coming to your rescue with this vegan version, which is just as delightful as its dairy- and egg-based counterpart and child’s play to make. For extra indulgence, we’ve topped it with a dollop of fluffy coconut cream.
The great thing about this recipe is that it’s loved by both kids and adults. It not only makes a great after-school snack, but it’s also perfect for entertaining, since you can easily make it ahead of time.
Tasty variations
To give this easy chocolate pudding a special touch, consider adding mint extract instead of vanilla extract and garnishing each serving with either crushed peppermint candies or a few fresh mint leaves. You can also use orange extract and garnish the puddings with a curl of candied orange peel. For added chocolaty goodness, scatter shavings of dark chocolate over the coconut cream topping before serving. If you’d rather leave out the cream, top each portion with fresh raspberries or strawberries for some added color.
How do I store leftovers?
Vegan chocolate pudding (preferably without the coconut cream topping) can be stored in an airtight container in the fridge for up to 3 days. The coconut whipped cream will also last up to 3 days in the fridge. Freezing is not recommended, as the dessert may become grainy or separate upon thawing.
Serving suggestions
Serve these tasty treats after a simple meal of spaghetti with our succulent Vegan Meatballs, or make this hearty Vegan Shepherd’s Pie and serve it with a simple bowl of fresh greens drizzled with our zingy French Dressing.
Looking for more delicious vegan desserts? Try our Vegan Chocolate-Cherry Cupcakes (they’re perfect for school bake sales) or indulge in a decadent slice of rich Vegan Chocolate Cake.
Vegan Chocolate Pudding With Coconut Whipped Cream
Ingredients Â
For The Vegan Chocolate Pudding:
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa powder plus extra, for serving
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups almond milk
- 3 tablespoons vegan butter
- 1 teaspoon vanilla extract
For The Coconut Whipped Cream:
- 1 can chilled full-fat coconut milk (13 1/2 ounces)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
InstructionsÂ
To Make The Vegan Chocolate Pudding:
- In a medium saucepan, whisk the sugar, cocoa, cornstarch, and salt.
- Slowly whisk in almond milk.
- Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken, about 7 minutes.
- Whisk in the vegan butter.
- Remove from heat and stir in the vanilla.
- Divide the mixture over 6 jars. To avoid getting a "skin" on the surface, place a piece of plastic wrap directly on the pudding. Refrigerate until cold, approximately 2 hours.
To Make The Coconut Whipped Cream:
- Chill a metal bowl and beaters. Open the coconut milk upside down. Pour out the liquid and save it for another use. Scoop out the cream and place it in the chilled bowl.
- Whip the cream briefly and then add sugar and vanilla extract.
- Continue to whip until light and fluffy.
To Serve:
- Top the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.
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