Coconut Chocolate Pudding


Every year I make chocolate-covered strawberries for my boys for Valentine’s Day.  This is a tradition that really shouldn’t be messed with.  Chocolate + Strawberries = Love.  But I thought it might be fun to add a little something this year, so I made this to-die-for chocolate pudding.  It’s super easy and vegan!

I got a little crazy with the whole coconut thing and used coconut palm sugar, coconut milk and coconut oil in this recipe.  The result is actually a subtle hint of coconut which is a perfect compliment to the chocolate.

First combine coconut sugar (or brown sugar) with cornstarch in a saucepan.  Then gradually add non-dairy milk, your choice, I used coconut milk.  Heat over medium heat and whisk constantly. This smells really good, kind of like caramel.


When the mixture starts to thicken and begins to boil, take it off the heat.  Add good quality vanilla, coconut oil and chopped chocolate.  The coconut oil gives the pudding a beautiful shine and texture.


Serve with a variety of toppings: diced strawberries, toasted unsweetened coconut, sliced almonds and/or sweet cacao nibs. This is the fun part!




Coconut Chocolate Pudding

Serves 4-6 Adapted from Vegetarian Times’ Velvet Smooth Dark Chocolate Pudding

3/4 cup coconut palm sugar or packed light or dark brown sugar

3 Tbsp cornstarch or arrowroot

2 1/4 cups unsweetened coconut or almond milk

1 tsp vanilla

1 Tbsp extra virgin coconut oil

8 oz non-dairy semisweet chocolate, chopped

Optional toppings: diced organic strawberries, toasted unsweetened coconut, sliced almonds and/or sweet cacao nibs.

Whisk together sugar and cornstarch in medium saucepan. Gradually stir in coconut milk, whisking constantly to combine over medium heat.  Bring mixture to boil. Cook 1 minute or until thickened. Remove from heat and stir in vanilla and coconut oil. Add chopped chocolate and let stand for 1 minute. Stir until smooth.  Let cool and serve with toppings.

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