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
Tell Me!
What was you most awesome cooking/recipe “save”?
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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.
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
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!
Outstanding!
I too love it
Easy and fantastic!
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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There’s definately a great deal to learn about this issue.
I really like all of the points you have made.
i too love it