Dairy Free Vanilla Pudding
Creamy, silky vanilla pudding is one of those classic comfort desserts that feels like it should be off-limits without dairy — but this version proves otherwise. Full-fat coconut milk is the secret weapon here, lending a rich, luscious body that rivals any traditional custard, while a splash of your favorite plant-based milk keeps the flavor balanced and not overly coconut-forward. Cornstarch does the thickening work, so there's no fussing with eggs or tempering — just steady whisking over medium heat until the mixture coats the back of a spoon. A finishing stir of dairy-free butter and vanilla extract gives the pudding that glossy, smooth finish you'd expect from a classic diner cup. Straining the pudding before pouring it into ramekins is a small step that makes a big difference, guaranteeing zero lumps and a perfectly silky texture in every spoonful. The recipe makes four servings, so it's ideal for a weeknight treat or a simple dinner party dessert that chills quietly in the fridge until you're ready. Press that plastic wrap right onto the surface, let it set for a couple of hours, and you've got a nostalgic, crowd-pleasing pudding that no one will believe skips the dairy entirely.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup dairy free milk
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 tsp vanilla extract
- 1 tbsp dairy free butter
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined. Pour in the coconut milk and dairy free milk, whisking until the cornstarch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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