This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won’t believe it’s dairy free, healthy, and refined sugar free! Top with coconut whipped cream for a perfectly dreamy chocolate dessert.
Do you happen to remember my rant/warning about making coconut whipped cream with the right kind of canned coconut cream/milk? About the sad, sad times I spent trying to save whipped cream that didn’t whip at all, but rather turned into something that resembled cottage cheese?
I’ll say it has happened enough times to me over the course of the past two months for me to finally just stick to using canned coconut cream rather than the separated milk at all.
However, my whipped cream tragedy did have a light at the end of the tunnel, a bright side, a victory! You know how they say when life hands you lemons, make lemonade? I say when life hands you un-whippable coconut cream, make chocolate pudding!
I’m talking ridiculously easy, so easy that it’s even possible to make it when the last thing you want to do in the world is cook ANYTHING.
The truth is, I “discovered” this recipe long ago in a desperate attempt to not waste a $2.50 can of coconut milk after it failed at whipping properly. After making it about 3 times after the same problem occurred, I realized it was becoming one of my favorite desserts, and it was time to make things official 🙂
I like the irony of my photos (not 100% sure this is actually irony) with the perfectly whipped coconut cream sitting on top of pudding that was born from coconut cream that wouldn’t whip.
If you haven’t read the other post and want to make deliciously creamy coconut whipped cream to top your pudding, I recommend you use this brand of canned cream (they’re small cans of cream only) which hasn’t failed me yet.
Since this recipe is pleasantly easy, I barely have any real tips before sending you along on your way to chocolate bliss! I would say first, make sure you sift your cacao (or cocoa) to make it easy to achieve a nice smooth and creamy pudding when you whisk everything.
I also found it effective to use a small whisk to get around the edges of the saucepan as well. But remember, if all else fails, just break out your immersion blender at the end, which has saved me during those times I forgot was too lazy to sift the cacao.
I hope you’re ready for rich creamy chocolate heaven in a bowl! Let’s make this pudding!
Easy Paleo & Vegan Chocolate Pudding {Dairy-Free}
Easy Paleo & Vegan Chocolate Pudding {Dairy-Free}
Ingredients
- 1 1/2 cups organic coconut cream from a can*
- 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted
- 6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it
- 2 tsp pure vanilla extract
- generous pinch fine grain sea salt
Instructions
-
In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
-
The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
-
Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
-
Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!
Recipe Notes
*You can use this canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk. For this particular recipe, I used the Thai Kitchen full fat canned coconut milk, just the cream part.
Nutrition
What I Used To Make My Paleo & Vegan Chocolate Pudding:
Want more paleo and vegan chocolate desserts? Try one of these!
Soft Chocolate Chip Cookies {Paleo & Vegan}
Almond Butter Fudge Chunk “Nice Cream”
Chocolate Chip Cookie Vanilla Cheesecake
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Viktor says
My little angels will love this, you are awesome, this is super simple!
Michele says
Great! Hope you like it 🙂
Diane Cooney says
It did not thicken up
Erin @ Texanerin Baking says
I made a half batch tonight and didn’t realize until this very moment that I forgot to halve the cocoa. The whole time, I was thinking, “Wow! I must have a HUGE sweet tooth!” because I had to double (or something like that – I just kept adding more and more 😀 ) the maple and coconut cream. Haha. But once I did that, it was delicious! Even my husband who doesn’t like healthy cocoa based puddings loved it!
Thanks for the awesome recipe! I’ll try to make it correctly next time. 🙂
Michele says
Lol, I’ve done things like that 🙂 So glad it worked out anyway this time, luckily it’s pretty resilient!
Leah fink says
Wait – so Texanerin goes to Paleo Running Momma for recipes? Mind blown! Thank you both for all of your amazing recipes that I have been able to make! (Ambitious kitchen or Cookie and Kate in here also?)
Natasha says
Is the syrup for sweetening and texture? Do you think using a sweetener such as Swerve or Sukrin Gold would work with this in place of the syrup, for those of us who are wanting a lower carb option?
Michele says
You can use any other liquid sweetener and it wouldn’t affect the texture. I wouldn’t go with granulated though since it won’t dissolve well enough.
Valerie Roman says
Fantastic your amazing!
Julie says
I bought the can of coconut cream you recommended, but there is still some coconut water in the bottom of the jar. Do you use this or save for another purpose?
Lyssa says
My kids loved this. I loved that I could give them a treat that’s good for them. Thanks!
Cici says
Trader Joe’s carries coconut cream in the can (its in a red can). Works really well for whipped toppings without the fuss of skimming the cream from the milk. Another tip is to keep everything cold- freeze or refrigerate your mixing bowl and whisk prior to making your whipped topping.
Ellen Street says
Can you make vanilla pudding using the same recipe minus the cocoa powder? I would love to make a Banana pudding but can’t find a recipe for vanilla pudding for vegan/gluten free/ paleo! Any suggestions
Michele says
I’m not sure how that would turn out, but I do think it would be delicious even if it didn’t taste exactly like vanilla pudding 🙂
muslim forum says
yes its right
Michelle says
I accidentally discovered that this makes an excellent fruit dip as well. 😍😍
I was cutting strawberries and they just fell right into the chocolate pudding. 🤪
Judy says
Can you make this a couple of days ahead of time?
Michele says
Yes definitely!
Becca says
This looks delicious! I have been looking for a recipe that doesn’t have avacado in it! Haha
Donna Goldin says
I made this and the next day it was more like frosting or fudge than pudding. any suggestions?
Michele says
The coconut cream makes it firm up when chilled, at room temp it’s more pudding like, if that makes sense 🙂 You can also just use full fat coconut milk so it doesn’t firm up as much.
Jacinda says
I followed the recipe and it only firmed up on top, the rest was still super liquidy after chilling almost 24 hours. What did I do wrong? I used a can of coconut cream and followed the recipe exactly! (It tastes delicious, but it’s soup)
Michele says
Strange, I have no idea what happened! If anything it’s usually very thick after being chilled, I’m guessing the coconut cream separated somehow, perhaps the brand had something added to it that caused this? Wish I knew so I could help!
Jacinda says
Maybe it’s because I used the liquidy part of the coconut cream as well as the thick part! That’s all I can think of! Well, it’s so tasty so I’ll definitely try it again! Thanks!!
Maroula says
Does this taste like coconut at all?
I made a chocolate ice cream with coconut cream/milk and it tasted coconuty. I don’t have a problem with coconut I just wondered
Nancy Coulehan says
Love this recipe! Are you saying to use full fat coconut milk from a carton to make it less thick ?
Ashley Woodward says
Your presentation is amazing! I just had to make these and I have to say that this became my kid’s favorite. Thank you Michele for sharing this tasty and easy recipe.
Michele says
Happy you liked it 🙂
Brittnye says
It’s been 48 hours in the fridge and it’s still liquidy like water 🙁
Was I supposed to use a mixer or anything to “fluff” it up?
Michele says
No…did you use coconut cream from a can? It’s so thick that if anything, the pudding is thicker than a regular pudding. If you used a thin dairy free milk that’s mostly water, that would explain the liquid factor, otherwise I can’t think of anything. Sorry it didn’t work out!
Donna says
Mine was very liquidy as well. Like a hot fudge. Can’t really eat it that way. Wish it was fluffy like it shows in the picture. seems like I need to add some whipped coconut cream or something
Michele says
Did you use coconut cream (not a thinner milk) and cooled the mixture before serving? I don’t see how it could turn out liquidy if you use thick canned coconut cream, which is very firm when chilled.
Mary says
Hello 🙂
This looks delicious !
Can I use raw stevia powder instead of the maple syrup ? And if so how much ?
Michele says
I haven’t ever used that so I’m not sure how it would work.
Kim says
Can I substitute something in place of thecoconut cream? My fiancé just found out he needs to be on a dairy free diet but hates anything that tastes like coconut :/
Michele says
I’m not sure what you could sub in there to mimic the texture and keep it paleo/vegan. Sorry!
Jill says
So, Good!!! I did have to add a lot more maple syrup. My kiddos are going to love this treat.
Michele says
Glad you enjoyed!
Melina says
HI!
Do you think I could freeze this into pops, or would it be too icy?
thanks!
Michele says
I haven’t tried it but I do have a no churn chocolate ice cream recipe that’s similar but may work better:
Emilie says
Do you think this would work with soya cream?
Thank you for the recipe!
Emilie
Michele says
I’m sorry but not sure, I’ve only tested it with thick coconut cream.
Bex says
I added 2 Tblsp of organic pumpkin puree while i heated the coconut cream. Amazing rich flavor!
Michele says
Sounds great – glad you liked it!
Melissa says
What is a serving size? As I am trying to figure out calories per serving.
Hannah Ward says
hey so this recipe says it only take 7 minutes total? would be good to have the time to set included as this was a bit misleading. thanks.
Gerry says
These turned out beautifully! SOOO DELICIOUS! And so easy to make.
Thanks!
Michele says
So glad you enjoyed!
Salina says
Made this for my kids and I couldn’t stop eating it myself! Very simple yet delicious.
Annette says
I’ve made this recipe twice, and expect to make it many more times. The second time I made it I put all the ingredients in my Vitamix, wet ingredients first. It turned out lighter and fluffier than the stovetop method and it set in the refrigerator faster, which was good because I didn’t want to wait to eat it!
Michele says
That sounds great, I’ll have to try it!
kari says
what setting did you use on your Vitamix and for how long did you blend it?
Theresa Buhl says
Love it!
D says
Be sure the coconut cream you use doesn’t contain guar gum
Samantha says
Thank you for sharing. Was looking online to see if canned coconut milk can be used for pudding and found your site. Your recipes all look delicious and I will be back. For the chocolate pudding, I have coconut milk, not cream, so I was thinking of thickening with cornstarch as I normally would for pudding recipes. What did you do with the liquid from the can you didn’t use for pudding? Also, half cup cocoa seems like so much, but your results look great! I want to try thisrecipe. Then I will come back! Thanks again!
DarYa says
Hi there! I made this with a can of coconut cream but used the entire can including the thick liquid. It tastes amazing but didn’t set properly. Any suggestions on what I can use this chocolate liquid for?
Byenia says
Just made this recipe for the first time tonight (as directed aside from adding 2 squares of Ghirardelli 92% cacao chocolate to richen it up further), and the pudding is chilling in the fridge currently. However, with 1/4th of the mixture I decided (instead of putting it in a ramekin like the rest) that I’d pour it into a mug and top it off with almond milk (vanilla unsweetened). Basically a dairy-free hot chocolate drink. So delicious! Looking forward to having the pudding for dessert with my guy tomorrow. Thanks for the recipe! 🙂
Byenia says
Following up the next day, my pudding wasn’t setting last night so I added a little bit of chia seeds and xanthum gum to see if that would do the trick. Worked like a charm. 🙂 Enjoying creamy, thick pudding as I type this.
tajuddin shaik says
This looks so rich and chocolatey! I need this in my life right now! Yum!!
Krisha says
This pudding is amazing. I admit, I was skeptical at first, but I saw all the other rave reviews and thought I had to try it; especially since it was so simple to make. My mind has been blown since making this. My toddler loves it too! He kept calling it chocolate ice cream bc that’s his favorite and I was so happy I was able to let him indulge in something that was free from all that junk in normal treats. Thank you, thank you, thank you for this recipe!! It’s a winner. Note: I only got one can of coconut cream (5.4 oz) and realized upon opening that was not going to equal to 1.5 cups. So I basically halved the recipe and it turned out with the perfect consistency…maybe a little more chocolately than i expected, so next time I will get more cans so that I can make the full amount. It might be okay to note that in the recipe as well for others.
Jessica Smith says
This looks so rich and chocolatey! I need this in my life right now! Yum!!
tajuddin shaik says
try it you want moreee
Deborah Dunham says
For the chocolate pudding recipe can you use raw honey instead of maple syrup?
Ilene says
Hi Michele! Love your recipes!! When I’m looking for something specific, you are one of the bloggers I start with! I just want to say though that Thai Kitchen coconut milk has guar gum, which should be avoided. AroyD makes one without it. It came in second place on America’s Test Kitchen so I think it’s superior without the additives. Just thought your readers should know that. Thanks for all you do!!!
Leanne says
Have you ever tried Trader Joe’s Coconut Cream? I just used it for the first time in a Curry Chicken soup and a portion of the Can was solid and the rest liquid.
For this recipe should I put the coconut cream in the fridge? I’m curious if the one you recommended is always solid? I’ve never tried it before either.
Krysta says
Delicious
Nicole says
Everytime i try to make a pudding like this it is still liquid form after being in the fridge for a long tine. I used the same exact ingredients and measurements. I’m not sure what I did wrong.
tajuddin shaik says
Thanks for sharing this recipe, i will try to make this cake.
Plakat Akrilik says
To buy, put coconut cream in a box (in a red box). It helps to shake off the filling without affecting the cream cream. Another recommendation is to place everything in a cool place or wash the dishes and heat before shaking.
shaik ghouse says
Paleo and Vegan Chocolate Pudding {Nut Free}
shaik ghouse says
i love this article!!
Shaik Ghouse says
chocolate pudding
Nicole G Comando says
Can you use the pudding and add to a nut crust for chocolate pudding pie? My family does this with regular pudding and looking for a paleo friendly option!
Thanks
Gloria Dean says
I use this to make a pie for thanks giving. It was heavenly. My husband loved it.
tajuddin shaik says
its so good i love it thanks for sharing
hindi messages says
i will give it 5 star , coz its really faboulous
Marlene Cochran says
So easy & it came out great! Thank you <3
Brooke says
I’ve tried making this recipe a few times, and it has not worked out. It always ends up remaining liquidy. I’m new to this paleo world, and I feel like it’s me making the mistake. What is the difference between milk and cream? Am I supposed to scoop out the white stuff in the can, and not just dump the whole thing into a pan with the water? Should I drain the white stuff first? Am I not cooling it down long enough?
Jun says
Yes that’s right, scoop out the hardened cream at the top of the can. I haven’t tried using the whole can (cream and milk) but I think it would turn out runny, like you’re describing. Also make sure to use full fat coconut milk. Otherwise, I don’t think you’ll get that cream at the top. Good luck!
Henya Drescher says
I have been following you for years. Your recipes are amazing. Have used most of them. Keep up the good job.
Angela M says
Amazing!!!!
Couldn’t get the coconut whip cream to work but absolutely delicious by itself.
?????
Thank you for the recipe!
Jun says
This recipe turned out PERFECTLY!! I used 4 Tbsp of maple syrup and it was the perfect amount of sweet for me. I’ve had so much trouble trying to make that coconut milk whipped cream too! But now I’m not worried about trying it again because I have this amazing pudding to fall back on lol. Thank you!
Nabava says
The first time I made it, I used 6 Tbsp of maple syrup and it was still too sweet for my taste. So for people who rarely consume suger, I’d suggest 4 Tbsp.
S says
Decadent! Has a mousse-like texture when coming out of the fridge, which is exactly what I was looking for (: and super simple to make!
I used coconut cream from a chilled can of coconut milk and ended up with less than a cup’s worth of cream, so I had to reduce the other ingredients accordingly. It was a too sweet for my liking so I will further reduce the sugar content next time (I used the 6 TBS equivalent) like some of the previous commenters said.
Gibby says
Mine turned out SUPER runny. I don’t know what happened. I even let it sit for 4+ hours in the fridge.
Murry says
I followed the recipe, poured the pudding in individual containers then drilled past the ad where I saw ‘recipe notes’ and read that just the cream part of the coconut milk was used. My pudding, after 8 hours in the frig is runny . I would have benefited from this note being in the body of the recipe. I’ll use just the dense cream next time.
Sarah Beth says
Looks good! Do you think if I froze this, it would turn out like froyo?
Erin says
I froze mine to get it to set quickly and after an hour had part pudding, part ice cream. Incredibly delicious!
Maria Abarca says
Hello!
I followed the recipe and it has been refrigerated for about 4 hours. But it looks like it’s separated… coconut is sitting on top. Did I do something wrong?
Theresa says
This pudding tastes so much like your typical box mix, but without as much guilt. It’s delicious! Definitely go all out and do the whip cream too. My kids, 5 & 2 were so excited to have this for dessert. My 5 year old keeps taking about Paleo Running Momma too. We also liked the banana almond butter bars.
Ashley says
This looks delicious! I am staying away from pretty much all sugar so could I sub Stevia for the maple syrup? If so, how much do you think? I can’t wait to try this!
Hydhosting says
A nice recipe like to try it thanks for sharing
Elizabeth says
After reading the reviews I decided to add 1 tsp of corn starch while stirring over the stove to make sure it was reasonably thickened. I also added perhaps a just little extra cocoa. I poured the mixture into a cooked pie shell and chilled in the fridge. The result was a truly decadent bittersweet chocolate pudding pie that sliced smoothly like chilled butter. I used the Trader Joe’s coconut cream from a can (the entire can), and I am guessing the tsp of corn starch was likely entirely unnecessary, but it was delicious regardless.
Chandra Klaiber says
Your put on the very bottom to use only the solid part in the canned coconut, it would have been nice to see that above, I made it already, with the whole can as it did not specify in the directions but in a fine line,way at the bottom i discovered after the fact,,, ,, so disappointed
Erin says
I rarely leave reviews, but this was INCREDIBLE. I’m at the tail end of an elimination diet, and I’ve got a dairy sensitivity. A lot of recipes I’ve tried during this time to make accommodations for the diet have just been “eh”. But I just got such an intense craving for chocolate pudding tonight that I had to do something, and this was the first search result!!
I used Arroy-D coconut cream in a carton – I don’t have much experience with coconut cream, so I was nervous about not using a can, but it worked perfectly. There was so much cream in the carton that I didn’t really have to worry about refrigerating it for separation.
I also used dark cocoa powder, and needed 7 tablespoons of maple syrup for it to get sweet enough.
Lastly, I put it in the freezer to set quickly, and in an hour part of it froze into a delicious ice cream consistency. I’m also pretty sure I’ll be able to modify this recipe to make chocolate mousse, my all time favorite, without the dairy kicking my butt.
All that to say, this will be a recipe I make again and again – thank you so so much!
LaurieThurston says
Outstanding!
Clinical SAS programming says
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LaurieThurston says
Easy and fantastic!
Kristine Pruett says
So this was really good. Rich, creamy and oh so chocolately! My husband loved it. I made parfaits and layered it with crushed gluten free graham crackers and whipped cream (holiday splurge) in small jelly jars. I was worried about it setting up because it seemed so thin but after about 4-5 hours in the fridge it got thick enough to call pudding. I used only the thick solid cream part of my cold can of coconut milk – I actually had to strain it because it didn’t chill into one solid mass. I only used 5 Tbsp of maple syrup, not quite all of the cocoa powder either (about 1 Tbsp or so less) and the flavor was perfect – very chocolately and just barely sweet enough. Will definitely make this again. thank you!
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i too love it
Lynn G says
I’ve been missing chocolate since starting paleo. This recipe blew me away with how delicious and decadent it tastes. There is a rich chocolate flavor and I only added 4 TBSP of maple syrup and found it to be plenty sweet. The only problem with this recipe is I want to eat the whole bowl and it’s high in calories so make sure you portion it out 🙂 DEFINTELY TRY THIS!!
Rumaithah says
This recipe did not disappoint at all. It looks divine and so silky. I’m just waiting for it to cool. Cannot wait to eat it.
Kerri says
Love this!! So good!!
I did try to make it vanilla pudding by leaving the cocoa powder out and it did not thicken, was runny. Taste was fantastic!
Any ideas on how to thicken it? Tapioca starch? Or…?
Claveto says
Please give more detail.
Tiffany Bishop says
Super easy! I love the flavor, but mine didn’t set. It’s very runny even after 24 hours of chilling. I used full fat coconut cream from a can. Any ideas why it didn’t set? Still giving it a five because it’s so good and I even froze some for my toddler and he loved it.
Nancy Christian says
This was so delicious, so chocolaty and just plain yum. Thank you- I never would have thought to use coconut cream.
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Emmy says
I make this frequently! It reminds me of my quick hot chocolate recipe( hot almond milk+cocoa+maple syrup). The flavor of this pudding is delectable and the pudding consistency makes me happy. Its perfect for a cool sweet treat and I will keep this recipe in my top 10!
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Roxcy says
I made a double batch of this. I followed the recipe using unsweetened baking cocoa. I put it into individual cups. I made it Monday evening and it’s now Wednesday afternoon.
I sampled one Tuesday morning and it was amazing. Today at lunch still amazing!
My kids were SO SO excited. The comments made were along the lines of, it taste like ice cream! It’s so creamy. This is so good!! Thank you Mommy!
Seriously if you are deciding if this will be a good recipe just make it. AMAZING!
I took pictures, but can’t find a way to upload them. So sorry. Just make yourself some pudding!
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nice recipe. Maybe there are ingredients that are hard to find at my place, can you replace them with other ingredients or not?
Kim Munday says
Love this recipe and make it often! I sweeten it with monk fruit sweetener and it is GREAT.
Abby says
This never set for me. Sad!
Pacman 30th Anniversary says
Sounds lovely – look forward to trying this out!
marda vebi says
its nice to try it
bhasker says
Hi,
Thank You For Sharing
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pacman 30th anniversary says
Sounds lovely – look forward to trying this out!
savannah says
Can you freeze this paleo pudding and if so for how long for?
Techclicky says
Thanks for this article. I really like this.
gb whatsapp apk says
Thanks for the recipe. My mom is a vegan and I will cook it for her.
Jenn says
TASTES AMAZING!!! I made this for Mother’s Day Brunch and fooled everyone, mother-in-law included. Instead of whipped coconut cream, I served it with some fresh raspberries on top. And since it doesn’t have avocado it’s migraine friendly. I’m going to try freezing it and making fudge pops this summer, I’ll definitely report back. Thank you for your creativity!!!
Regal Snacks says
Thanks for this article. I really like this.
bestbioinsta says
truly yummy recipe mate. you did a faboulous job
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The food is delicious eat it while you’re playing flaglegame.net
mubin says
its good vegetables, taste so nice manfaat arugula
Kopimin says
Thanks, I’ve just been looking for information on this topic for a while and yours is the best I’ve found so far. I’m happy to find a lot of useful information here in the publication. Thanks for sharing.
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MyGachaLife says
Yes. this paleo vegan chocolate pudding is one of my most favorite puddings out there. Learned the tips from your blog.
Keep sharing.
flexi88 says
I’m happy to find a lot of useful information here in the publication. Thanks for sharing.
Kveez says
Tasty and easy to prepare, thanks
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Mary says
Made this, tastes good but never got thick. I did follow the directions and it did boil, but never set 🙁
GB says
Made these once and they turned out perfect. I made them a second time and they didn’t set – stayed runny. Any ideas about why that might be?