Chocolate Coconut Milk Pudding: Dairy-Free & Decadent

If you’re looking for a dessert that’s creamy, deeply chocolatey, and completely dairy-free, look no further than this chocolate coconut milk pudding. This indulgent treat marries the rich intensity of cocoa with the smooth, tropical sweetness of coconut milk to deliver a pudding that’s not only satisfying but also surprisingly simple to prepare. Whether you follow a vegan diet, are lactose intolerant, or just enjoy exploring alternative ingredients, this pudding is bound to become a go-to in your dessert repertoire.

Coconut milk is a star in dairy-free cooking, and for good reason. With its creamy texture and subtle nutty flavor, it mimics the richness of cream or whole milk without any animal products. Full-fat canned coconut milk is ideal for this recipe as it lends the pudding a velvety consistency and structure, which is key to achieving that soft mouthfeel we all love in a chocolate pudding.

So here we’ll guide you through everything you need to know to perfect this dish, from ingredient selection to cooking tips, serving suggestions, and variations. 

Ingredients:

• Coconut milk (Full-fat) – Provides the creamy base. Avoid the boxed variety used for drinking, instead opting for canned.
• Cocoa powder or dark chocolate – Unsweetened cocoa powder offers a deep, robust flavor. For extra richness, you can also melt in some dairy-free dark chocolate.
• Sweetener – Maple syrup, agave nectar, or coconut sugar all work well.
• Cornstarch or arrowroot powder – Acts as a thickening agent. Cornstarch creates a silky texture, while arrowroot keeps it more delicate.
• Vanilla extract – Adds warmth and depth to the chocolate flavor.
• Salt – Just a pinch enhances and balances the sweetness.
• Optional add-ins include a splash of espresso (to intensify the chocolate), shredded coconut for texture, or a hint of cinnamon for spice.

Method:

• In a medium saucepan (preferably non-stick), whisk together your cocoa powder, cornstarch, and a pinch of salt. This dry mixture ensures even distribution and prevents lumps later on.
• Gradually add the coconut milk and sweetener of your choice, whisking continuously to create a smooth mixture. If you're adding melted chocolate, incorporate it now and allow it to blend fully with the coconut milk.
• Place the saucepan over medium heat, stirring frequently to avoid scorching. As the mixture heats, it will slowly thicken. Once it begins to bubble, reduce the heat and continue stirring for another 5 minutes until it reaches a thick, pudding-like consistency.
• Remove from heat and stir in the vanilla extract. 
• Pour the pudding into individual serving bowls or jars. 
• Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least two hours. Once set, the pudding will be thick, creamy, and ready to enjoy. 
• Garnish with coconut flakes, shaved chocolate, berries, or chopped nuts for added flavor.

Tips:

• Use full fat coconut milk because lighter versions won’t set as well and can be watery.
• If your cocoa clumps or you’re using melted chocolate, consider straining the mixture before chilling.
• Coconut milk has natural sweetness, so taste before adding too much sugar or syrup.
• If you prefer a pourable pudding (great for layering in trifles or parfaits), use less cornstarch.

Variations:

While the classic chocolate-coconut pairing is hard to beat, there’s plenty of room to experiment:

• Add instant espresso or brewed coffee to the mix for a mocha flavor.
• Infuse with cinnamon and a pinch of cayenne for a spicy kick.
• Add peppermint extract for a refreshing version.
• Stir in some fresh orange zest for a citrusy note that brightens the richness.

Serving suggestions:

This pudding stands well on its own but can be dressed up for various occasions:

• Spoon it into mason jars with a sprinkle of coconut flakes or granola on top for an easy evening snack.
• For a party, serve in elegant glassware layered with fruit compote and crushed nuts.
• Pack in small containers with spoons for a fuss-free outdoor dessert.
• Or simply top with dairy-free whipped cream and a cherry, to create a dish that is simple, fun, and universally loved.

Storage

• Store the pudding in an airtight container in the refrigerator. It stays fresh for up to 4 days, making it an ideal make-ahead dessert. Avoid freezing, as the texture may become grainy when thawed.