Vegan Coconut Pudding

This vegan coconut pudding is ultra thick, creamy and rich and only takes about 15 minutes to make!

In my book, there’s a coconut banana tart with a coconut milk based pudding-like filling. There was already butter and an egg yolk in the crust so I figured it’d be completely pointless to attempt making the coconut pudding filling vegan or dairy-free. So now that I’ve found myself with a little more time, that’s what I’ve done here!

This vegan coconut pudding is ultra thick, creamy and rich and only takes 15 minutes to make!

This recipe doesn’t resemble the one in the book at all, but it’s just as delicious and even easier! There’s no need for any egg yolks in this version and best of all – it has a larger yield meaning more pudding. :D

Mr. Texanerin thought that this coconut pudding was really rich due to the coconut milk and could only eat a small amount at a time. I, however, can eat the full batch by myself within less than a day. I know this sadly from experience. I didn’t find it overly rich at all but sometimes I find my sense of sweetness, richness, etc. out of whack.

It’s pretty thick and stays that way for at least 24 hours. Just don’t be like me and eat from the pot with a previously used spoon or else the pudding may get a little runny.

This vegan coconut pudding is ultra thick, creamy and rich and only takes about 15 minutes to make!

Instead of egg yolks to thicken the pudding, I used quite a bit of cornstarch. If cornstarch freaks you out, Bob’s Red Mill’s cornstarch is GMO-free.

2/26/2016 update: I made this pudding with arrowroot starch several times for a grain-free and paleo version and it worked great! But I just tried it with another brand and the pudding is quite grainy. Until I test a few more brands, I’ll remove the arrowroot option!

So I kind of forgot that July 4th is coming up. Had I remembered, I would have garnished these with some strawberries and blueberries for something a little more patriotic-looking. Raspberries and roasted coconut chips was pretty awesome, though. :)

Vegan Coconut Pudding (dairy-free)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: about 2 cups

Ingredients

  • 2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
  • 7 tablespoons (88 grams) raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
  • pinch of salt
  • 7 tablespoons (55 grams) cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon coconut oil
  • roasted coconut chips and / or berries as garnish, optional

Directions

  1. In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved.
  2. Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.
  3. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly.Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!) This will take anywhere from 30-60 seconds. Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny.
  4. Remove from the heat and stir in the vanilla and coconut oil.
  5. Let cool until room temperature and then refrigerate in an airtight container. Best enjoyed within 48 hours. Garnish immediately before serving.

Recipe by  | www.texanerin.com

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26 comments on “Vegan Coconut Pudding” — Add one!

  • Cookin Canuck says
    June 28, 2015 @ 7:40 pm

    The garnish of raspberries and toasted coconut sounds like the perfect way to dress up this pretty pudding! I’m forwarding this to one of my vegan friends who is also a lover of all-things-coconut.

    Reply
    • Erin replies to Cookin Canuck
      June 29, 2015 @ 8:09 pm

      Thanks! :) And thanks so much for sending it to your vegan friend!

      Reply
  • Amanda @ The Kitcheneer says
    June 28, 2015 @ 1:19 am

    I am loving this creamy and decadent looking dessert! Since going paleo I have found my love for all things coconut! YUM!

    Reply
    • Erin replies to Amanda @ The Kitcheneer
      June 29, 2015 @ 9:00 pm

      Haha. Right? If you go paleo you better learn to like coconut if you don’t already. ;)

      Reply
  • Angie | Big Bear's Wife says
    June 25, 2015 @ 5:09 pm

    My husband and I are like that too! Sometimes I’ll think something is too rich and he’ll love it and then other times he’ll think it’s too rich and I’m all over it! I’m totally digging the roasted coconut chips ontop too!!

    Reply
  • Anna @ Crunchy Creamy Sweet says
    June 25, 2015 @ 5:04 pm

    It looks incredible! I am obsessed with coconut milk in dessert and I just need to try this pudding recipe. My oldest will love it as she is a coconut fan like me!

    Reply
  • Lana | Never Enough Thyme says
    June 25, 2015 @ 2:30 pm

    Anything coconut is for me! Love that you topped it with raspberries – a little tart along with the sweet.

    Reply
  • Carla says
    June 25, 2015 @ 11:48 am

    This looks perfect for a summer bbq! Loving the vegan stuff. ; p

    Reply
    • Erin replies to Carla
      June 25, 2015 @ 9:21 pm

      Thanks, Carla! I’m trying harder when it comes to vegan options. :)

      Reply
      • Carla replies to Erin
        June 28, 2015 @ 11:20 am

        For the record, I like all of your recipes! I appreciate the vegan recipes when you have them but can always try to veganize one myself if I want. Mostly I learn from your exhaustive testing and experimentation and that makes it easier for me to make the changes when I need to. [Next weekend Wiesloch is having it’s Stadtfest if you should find yourself in the area. ; p ]

        Reply
        • Erin replies to Carla
          June 29, 2015 @ 9:00 pm

          I love this comment. :) I’m sooo happy that someone learns something from the notes about the testing I do! Thanks so much for your comment and have fun at the Stadtfest (which I unfortunately won’t be in the area for! ;))

  • Ashley @ Wishes & Dishes says
    June 25, 2015 @ 5:47 am

    This looks so smooth and perfect!! Good tip on using the Bob’s Red Mill cornstarch. I love the idea of making these patriotic with some blueberries added on top :)

    Reply
  • Lauren Kelly Nutrition says
    June 25, 2015 @ 4:26 am

    This looks incredible! I love how thick and creamy it looks and love it even more that it’s vegan :)

    Reply
    • Erin replies to Lauren Kelly Nutrition
      June 25, 2015 @ 9:24 pm

      Thanks, Lauren! I’m so happy to see that people appreciate the vegan-ess of it (despite not being vegan! ;))

      Reply
  • Brenda@Sugar-Free Mom says
    June 24, 2015 @ 9:24 pm

    I love this! It looks so rich and delicious! The richer in texture the better I like it and this one looks perfect!

    Reply
  • Kelly @ Hidden Fruits and Veggies says
    June 24, 2015 @ 6:40 pm

    Coconut anything is always amazing. Josh is a little meh about the texture (weirdo) but loves the taste, so this will be perfect for him! The recipe I’ve used previously had toasted coconut in it and he basically cried ;-)

    Reply
  • The Food Hunter says
    June 24, 2015 @ 5:04 pm

    I could probably eat the whole batch too…could you really have too much coconut

    Reply
  • June @ How to Philosophize with Cake says
    June 24, 2015 @ 4:25 pm

    That looks delicious, so creamy and rich! Love that it is vegan too.

    Reply

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