Rich, spoon-coating chocolate pudding starts with a simple whisk of sugar, cornstarch, cocoa powder, and a pinch of salt, then comes together with full-fat coconut milk and dairy free milk for a base that turns silky and thick on the stovetop. Chopped dairy free chocolate melts right into the hot custard along with a splash of vanilla, giving the finished pudding that deep, glossy chocolate flavor without any grainy texture. Straining it before it sets in individual ramekins is the trick to that ultra-smooth, spoon-back finish, and pressing plastic wrap directly onto the surface keeps it skin-free while it chills. A couple of hours in the fridge is all it takes to firm up into a cold, creamy dessert you can eat straight from the cup. Finish with a dollop of dairy free whipped topping if you want a little extra flourish. This one is an easy, make-ahead treat that fits comfortably into a low FODMAP dessert rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined with no lumps.
Gradually pour in the coconut milk and dairy free milk, whisking constantly until the dry ingredients are fully dissolved and the mixture is smooth.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
