By Candice Walker on June 23, 2023 (Last updated June 23, 2023) This post may contain affiliate links. Read my disclosure policy.
5shares
Dairy-free chocolate pudding is a creamy, indulgent dessert that will satisfy your chocolate cravings! This velvety treat is a perfect dessert for anyone with lactose intolerance or dairy restrictions.
Plus, the prep time is only 30 minutes to make several servings to enjoy throughout the week!
🍫 Why you’ll love this recipe
100% dairy-free – No dairy products here! After years of making my classic chocolate pudding, I made a reliable non-dairy version that even more people could enjoy. Other dairy-free winners are these Coconut Banana Cream Pie Cups and this Matcha Pudding.
Minimal ingredients – The ingredients are simple and easy to find in grocery stores, and many of them are things you likely already have in your home!
Smooth, creamy consistency – This pudding is delightfully smooth and velvety in texture. Not having milk in it doesn’t hurt the texture or flavor, it’s just amazing!
Intense chocolatey flavor – The richness of the unsweetened cocoa powder creates an irresistible chocolate pudding, compliments by the sweet vanilla extract. I’d even consider this a dark chocolate pudding. If you love dark chocolate, you’ll also love this Dark Chocolate Mousse.
Makes multiple portions – This recipe yields 6-8 servings, so everyone can enjoy a taste! I like to split mine up between a few small jars and save them for easy weeknight treats.
Super easy to make – No mystery here, just stir and heat a few ingredients, then leave it to set into delicious pudding!
🧾 Ingredients in this recipe
Coconut milk – use canned coconut milk and make sure it’s full fat. Other dairy-free milks yield inconsistent results in this recipe. I whisk the coconut milk in a bowl before adding it to the saucepan. This helps remove any solid clumps.
Sugar – granulated, white, cane or even turbinado sugar will work in this recipe
Unsweetened cocoa powder – I like to buy unsweetened as I can control the sugar level in the pudding. The higher quality cocoa powder you can get, the better. My brand preference is Valrhona cocoa powder. Cocoa powder is dairy-free.
Arrowroot powder – This is the element that thickens your pudding. You can substitute at a 1:1 replacement with cornstarch.
Vanilla extract – Use a high-quality vanilla extract
Salt – A little bit of salt is always needed to balance out sweet dishes. You can use sea salt or iodized salt.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Whisk 3 cups of the coconut milk, cocoa powder, & sugar in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to a very low simmer, whisking to remove any clumps. Remove from heat.
Combine the remaining 1 cup of coconut milk with the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.
Temper the egg mixture by whisking it constantly and slowly adding in the heated coconut milk mixture.
Pour the entire pudding mixture back into the saucepan and whisk constantly over medium-high heat.
When it comes to a full boil you will notice the mixture starts to thicken. When you see this, reduce the heat to a simmer and continue whisking until the pudding is a thick consistency – this takes about 3 minutes.
Split the chocolate pudding mixture between 8 cups/bowls/ramekins. You can enjoy it warm, or refrigerate for at least 6 hours to fully set.
Enjoy this pudding alone or top it with dairy-free whipped cream for added indulgence!
🥄 Pro Tip
I love storing homemade pudding in little individually portioned jars. Then, I get to grab a jar on my way to work and enjoy it as a mid-morning or afternoon snack!
Whisk 3 cups of the coconut milk, cocoa powder, & sugar in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to very low simmer, whisking to remove any clumps. Remove from heat.
In the meantime, add 1 cup milk, the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.
Temper the egg mixture by whisking while slowly adding the coconut milk mixture. Then, pour entire mixture back into the saucepan and whisk constantly over medium-high heat.
When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick (~3 minutes).
Split between 8 cups/bowls/ramekins.
Enjoy warm, or refrigerate for at least 6 hours to fully set.
Notes
Use canned coconut milk and make sure it’s full fat. Other dairy-free milks yield inconsistent results in this recipe. I whisk the coconut milk in a bowl before adding it to the saucepan. This helps remove any solid clumps.I love storing homemade pudding in little individually portioned jars. Then, I get to grab a jar on my way to work and enjoy it as a mid-morning or afternoon snack!Enjoy this pudding alone or top it with dairy-free whipped cream for added indulgence!
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
