Rich, glossy chocolate pudding starts with a simple stovetop base of sugar, cornstarch, and cocoa powder whisked smooth, then simmered with full-fat coconut milk and dairy free milk until it thickens into something silky enough to coat the back of a spoon. Chopped dairy free chocolate melts right into the hot mixture along with a splash of vanilla, deepening the flavor and giving the pudding that glossy, spoon-clinging finish. Straining it before it goes into ramekins guarantees a completely smooth, lump-free texture, 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 set into thick, creamy, chocolate-forward pudding that spoons up perfectly cold. Finish it with a dollop of dairy free whipped topping for extra indulgence, or enjoy it just as it is. This one’s an easy, crowd-pleasing dessert to keep on hand for a vegan table, no special equipment or fuss required.
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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.
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