Rich cocoa powder and melted vegan chocolate come together in this silky, spoon-coating pudding, cooked low and slow until it's thick enough to hold a clean line when you run a finger through it. Full-fat coconut milk gives the base its deep, creamy body, while a touch of vegan butter and vanilla stirred in at the end pushes it into glossy, restaurant-worthy territory. The straining step is what makes this one special — it strips out any stray lumps so every bite is completely smooth, almost like a custard. Chilled for a couple of hours under plastic wrap, it sets up firm enough to hold its shape in a ramekin but still melts on the tongue. Simple pantry staples like cornstarch, sugar, and salt do the heavy lifting here, so there's nothing fussy about the technique. It's an easy make-ahead dessert that fits neatly into a low FODMAP kitchen, and it looks impressive enough for company.
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 cocoa powder, sugar, cornstarch, 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)
