Vegan Chocolate Pudding
Rich, deeply chocolatey, and impossibly silky, this stovetop pudding is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. Full-fat coconut milk is the secret weapon here — it delivers the lush, creamy body that classic pudding gets from dairy, so there's no compromise on texture. Cornstarch does the thickening work, while finely chopped vegan chocolate and a tablespoon of vegan butter get stirred in off the heat for an extra layer of glossy, melt-in-your-mouth richness. A splash of vanilla rounds everything out and makes the chocolate flavor bloom. The whole thing comes together in one saucepan in under 15 minutes of active cooking, then chills into perfectly set, spoonable portions for four. Pressing plastic wrap directly onto the surface before refrigerating keeps the top smooth and skin-free, so every serving looks as good as it tastes. It's the kind of effortless, crowd-pleasing dessert you'll want to keep in your back pocket year-round.
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Learn more →Ingredients
4 servings
- ⅓ cup unsweetened cocoa powder
- ⅓ cup organic cane sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 2 oz vegan chocolate, finely chopped
- 1 tsp vanilla extract
- 1 tbsp vegan butter
Instructions
- 1
Whisk together the cocoa powder, sugar, cornstarch, and salt in a medium saucepan until evenly combined with no lumps.
- 2
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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