Vegan Vanilla Pudding
Creamy, fragrant, and impossibly silky, this vanilla pudding proves that skipping dairy doesn't mean skipping indulgence. Full-fat coconut milk is the secret weapon here — it delivers the rich, luscious body that makes each spoonful feel genuinely luxurious, while plant-based milk keeps the texture light enough to set beautifully. Organic cane sugar sweetens things just right, and a generous hit of vanilla extract gives the whole dessert that warm, classic flavor you'd expect from a childhood favorite. Cornstarch does the thickening work cleanly and reliably, and a tablespoon of vegan butter stirred in at the end adds a glossy, melt-in-your-mouth finish. The stovetop method is straightforward — constant whisking for about ten minutes is really all the effort required before you pour it into ramekins and let the fridge do the rest. Each batch makes four servings, so it's an easy make-ahead dessert for a dinner party or a quiet weeknight treat you can look forward to all day.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup plant-based milk
- ¼ cup organic cane sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 1 tbsp vegan butter
Instructions
- 1
Whisk together the coconut milk, plant-based milk, sugar, cornstarch, and salt in a medium saucepan 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 begins to bubble at the edges, about 8–10 minutes. Once the first large bubbles break the surface, continue whisking and cook for 1 minute more.
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