Vegan Coconut Pudding
This vegan coconut pudding is ultra-thick, creamy, and rich, and only takes about 15 minutes to make!
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 in under 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.
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 were pretty awesome, though. :)
Vegan Coconut Pudding
Ingredients
- 2 1/2 cups (591 ml) full-fat coconut milk canned, (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 salt
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon vanilla extract
- 1/2 tablespoon coconut oil
- coconut chips roasted, and / or berries as garnish, optional
Instructions
- In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut (ignore the quantity below – it's a technical issue I can't fix) milk with the sugar and salt. Stir occasionally until the sugar is dissolved.2 1/2 cups (591 ml) full-fat coconut milk, 7 tablespoons (88 grams) raw sugar, pinch salt
- Meanwhile, mix the remaining 1 cup of coconut milk (ignore the quantity below – it's a technical issue I can't fix) with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.7 tablespoons (55 grams) cornstarch
- 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.
- Remove from the heat and stir in the vanilla and coconut oil.1 teaspoon vanilla extract, 1/2 tablespoon coconut oil
- Let cool until room temperature and then refrigerate in an airtight container. Best enjoyed within 48 hours. Garnish immediately before serving.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields about 2 cups.
What a yummy recipe! Instant hit with my family- served it layered in glasses with blueberries, strawberries and bananas- topped with cinnamon! Yum! Thank you for the recipe!
You’re welcome! I’m so glad that it was a hit with your family. Layered in glasses with berries sounds really nice! Thanks for your comment. :)
I just made this and it’s SO GOOD! Great instructions too. Will have to try with arrowroot next time ????
I’m so glad you liked it! Your comment reminds me that I finally have some arrowroot from the US (I live in Germany so we have different brands) and I can try it out again. Thanks a ton for your comment. :)
Super yummy! We used arrowroot as it is all we have, and it was not grainy. There is a slight lemony flavor, but we are diving in while it is still warm – we could not wait! Thank you!
That’s great! I need to retry this with arrowroot. Thanks a bunch for your comment! I’m so happy you liked it. :)
Awesome dessert..my little one loved it.
Great! I’m happy to hear that. Hope you liked it, too! Thanks for your comment. :)
I used coconut whipping cream for this but it ended up kind of grainy from the cornstarch. I’m thinking it’s because coconut cream is thicker and it needed less cornstarch to bind it. Do you think there’s a fix for this? Thank you!
Sorry for the slow reply! By coconut whipping cream, do you mean you took coconut cream and whipped it and used that? If so, I don’t think whipping would have had any effect on it but by just using all cream and not the watery part of the coconut milk, too, that’d probably explain the problem. All I can think of to do at this point is to add more liquid.
I know this post is from 2 years ago, but I didn’t see anyone comment that actually made. I made it with coconut sugar and it was so good! Thanks for the recipe!
Woohoo! So happy to hear that. I’m always glad to get feedback – no matter how old the recipe is! Thanks a ton. :)
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.
Thanks! :) And thanks so much for sending it to your vegan friend!
I am loving this creamy and decadent looking dessert! Since going paleo I have found my love for all things coconut! YUM!
Haha. Right? If you go paleo you better learn to like coconut if you don’t already. ;)
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!!
Yes! Sometimes I spit something out and he just loves it. Weirdo. ;)
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!
I hope you’ll both enjoy it if you try it! :)
Anything coconut is for me! Love that you topped it with raspberries – a little tart along with the sweet.
Exactly! Such a great combo.
This looks perfect for a summer bbq! Loving the vegan stuff. ; p
Thanks, Carla! I’m trying harder when it comes to vegan options. :)
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 ]
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! ;))
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 :)
Thanks, Ashley! :)
This looks incredible! I love how thick and creamy it looks and love it even more that it’s vegan :)
Thanks, Lauren! I’m so happy to see that people appreciate the vegan-ess of it (despite not being vegan! ;))
I love this! It looks so rich and delicious! The richer in texture the better I like it and this one looks perfect!
Right?! Runny puddings can just go home. ;)
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 ;-)
I’m the same way with the texture! Most of the time, anyway. But you’re right, this is a great solution! :)
I could probably eat the whole batch too…could you really have too much coconut
Nope! Never. :D
That looks delicious, so creamy and rich! Love that it is vegan too.
Thank you, June! :)