Creamy, rich, and full of chocolatey goodness, this Easy Dairy Free Chocolate Pudding recipe will quickly become one of your favorite indulgent treats! In addition to being enjoyed as a healthier version of chocolate pudding, it can also be served as fruit dip, pie filling, or frosting for your favorite cake, tart, or cupcake recipe.  

I know what you’re thinking.  If this is a dairy free chocolate pudding recipe, it must be one of those fad “avocado” pudding recipes. Sorry to burst your bubble, but it is sooo not.  Tried that. Didn’t like it. Tweaked it.  Same result…  So I tried a different approach using coconut cream as the main ingredient, and let me tell you – it is so rich, velvety, creamy, and smooth –  like butta! You’ll just have to try it for yourself to “get it”. 

Pudding recipes require cooking a milk and sugar base, amongst other ingredients, to acquire the taste you are going for, but don’t let that intimidate you! This dairy free chocolate pudding recipe is so easy, and it only requires a few whole food ingredients to make it the delicious chocolate dessert that it is.

It can also be served as fruit dip, pie filling, or frosting for your favorite cake, tart, or cupcake recipe.  

What You’ll Need to Make Chocolate Pudding

• a small sauce pan
• a whisk
• an air tight container
• a spatula
• Ingredients – unsweetened cocoa powder or raw cacao, unsweetened coconut milk (the cream part only, skimmed off the top *see notes), pure maple syrup, organic vanilla extract, and fine grain sea salt

How to Make the Best Chocolate Pudding

1. Chill your cans of coconut milk the night before so that the creamy layer on the top separates nicely from the liquid. 
2. The next day, remove the cans from refrigerator. Open the cans and scoop out the creamy layer of coconut milk (cream) that formed at the top. You can save the rest of the coconut milk for smoothies or other recipes. 
3. In a small saucepan on low heat, whisk together the coconut cream, cocoa powder, and maple syrup until smooth. The coconut cream should melt and give it a nice, silky texture. Continue whisking on low to medium heat for about 3 minutes until it begins to boil.
4. Remove from heat, and stir in the salt and vanilla. Add more syrup to desired taste if needed. 
5. Let cool, and then transfer to separate serving cups or a bowl to chill and set in the refrigerator. Refrigerate overnight or until it sets (about 3 hours). 

Dairy Free Whipped Cream Topping

Guess what? The whipped cream topping is even easier than making the pudding! It only requires 3 ingredients:

• 1 can coconut milk (cream only from the top)
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract

1. Using a hand or stationary mixer, whip the cream first for about 3-5 minutes until peaks form.  
2. While mixing, add the maple syrup and vanilla, and continue mixing until combined (about 1 minute).
3. Refrigerate or serve immediately. 

*Makes about 1/2 cup of dairy free whipped cream.

If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelleor #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!

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Easy Dairy Free Chocolate Pudding

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By Michelle Jones | The Healthy Chelle – Serves: 4

Cooking Time: 5 minutes

Creamy, rich, and full of chocolatey goodness, this Easy Dairy Free Chocolate Pudding recipe will quickly become one of your favorites! In addition to being enjoyed as a healthier version of chocolate pudding, it can also be served as fruit dip, pie filling, or frosting for your favorite cake, tart, or cupcake recipe.  

Ingredients

• 1/4 cup unsweetened cocoa powder or raw cacao
• 1 1/2 cups unsweetened coconut milk - the cream part only, skimmed off the top *see notes (this is about 2 cans, using the cream only)
• 5 tablespoons pure maple syrup
• 1 1/2 teaspoons organic vanilla extract
• pinch of fine grain sea salt

Instructions

1

Chill your cans of coconut milk the night before so that the creamy layer on the top separates nicely from the liquid. 

2

The next day, remove the cans from refrigerator. Open the cans and scoop out the creamy layer of coconut milk (cream) that formed at the top. You can save the rest of the coconut milk for smoothies or other recipes. 

3

In a small saucepan on low heat, whisk together the coconut cream, cocoa powder, and maple syrup until smooth. The coconut cream should melt and give it a nice, silky texture. Continue whisking on low to medium heat for about 3 minutes until it begins to boil.

4

Remove from heat, and stir in the salt and vanilla. Add more syrup to desired taste if needed. 

5

Let cool, and then transfer to separate serving cups or a bowl to chill and set in the refrigerator. Refrigerate overnight or until it sets (about 3 hours). 

6

Store in refrigerator up to 1 week.

Nutrition

• 257 Calories
• 20g Carbohydrates
• 19g Fat
• 2g Fiber
• 1g Protein
• 17g Sugar

Notes

*Coconut cream is the thick layer that develops on the top layer of the canned coconut milk. This is achieved by refrigerating it overnight. **Nutrition information is for 1/2 cup of pudding. Recipe makes 2 full cups for 4 servings of 1/2 cup.

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