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 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.
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
- 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
- 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.
- 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.
- 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.
- Let cool until room temperature and then refrigerate in an airtight container. Best enjoyed within 48 hours. Garnish immediately before serving.