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
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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.
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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.
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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.
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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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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!
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.
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.
Mine turned out SUPER runny. I don’t know what happened. I even let it sit for 4+ hours in the fridge.
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.
Looks good! Do you think if I froze this, it would turn out like froyo?
I froze mine to get it to set quickly and after an hour had part pudding, part ice cream. Incredibly delicious!
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?
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.
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!
A nice recipe like to try it thanks for sharing