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This Dairy Free Homemade Chocolate Pudding is the rich, chocolatey dessert of my dreams. It’s basically chocolate heaven in a cup ♥
About Dairy Free Homemade Chocolate Pudding
This Dairy Free Homemade Chocolate Pudding is an ode to my favorite childhood treats, with a better-for-you upgrades. Dont worry, because it still has that thick, creamy texture and rich chocolate flavor that everyone knows and loves with Dairy Free Homemade Chocolate Pudding!
So what healthy swaps are we making? We’re going to use coconut milk instead of heavy cream, a mixture of maple syrup and coconut sugar instead of white refined sugar, and raw cacao powder instead of cocoa powder. It’s a decadent dessert that you can feel good about eating! Everyone whose tried this pudding has loved it, and I know you will too! This Dairy Free Homemade Chocolate Pudding has the best texture, too. It’s so thick, my husband originally referred to it brownie batter pudding–which I just loved I like to serve this pudding in individual serving cups or these mini mason jars.
Like most Homemade Chocolate Puddings, this recipe does require at least 4 hours of chill time in the fridge for the pudding to set, though if you can do overnight that is even better. This recipe can easily be doubled and will keep in the fridge covered for up to 5 days.
Ingredients in Dairy Free Homemade Chocolate Pudding
Have I convinced you that you NEED this Dairy Free Homemade Chocolate Pudding recipe in your life? Because you do. You absolutely do. And here is what you’ll need to make this recipe:
- Full-Fat Coconut Milk: Using full-fat coconut milk delivers a thick and creamy pudding texture.
- Cocoa Butter: Did you know cocoa butter is one of the main ingredients in chocolate? It is 100% necessary for a rich chocolate flavor. It’s high in antioxidants and has so many health benefits! I love cooking with cocoa butter because its so fragrant! It smells like you’re walking into a chocolate factory when you open the package. I like to use this organic cocoa butter.
- Coconut Sugar and Maple Syrup: I love using coconut sugar and maple syrup together because they have such a complex, caramel like flavor.
- Egg Yolk and Corn Starch: To thicken the pudding and give it a silky smooth texture.
- Raw Cacao Powder: The main ingredient in this recipe, raw cacao powder is chocolate in the purest form. It has a wonderful and rich chocolate flavor that is naturally bitter without any added sweeteners. Raw cacao is high in antioxidants and magnesium making it a superfood! I use this organic raw cacao powder.
- Vanilla Extract and Salt: Just a little of each to enhance the chocolatey flavor.
Tips and Tricks for Dairy Free Homemade Chocolate Pudding
This Homemade Chocolate Pudding is pretty easy to make, but here are a few tips to help:
- Remove the pudding from the heat before adding the raw cacao powder to get the most health benefits. I like to use raw cacao powder because of it’s amazing flavor and health benefits. To maximize the health benefits, it’s important to remove the coconut milk, sugar, and egg mixture from the heat before whisking in the raw cacao powder so it stays raw.
- Sift the raw cacao powder to avoid a clumpy pudding. Raw cacao powder easily clumps. Sifting the raw cacao powder before you add it to the coconut milk, sugar, and egg mixture creates the smoothest texture.
- Cover the pudding with plastic wrap so a pudding “skin” doesn’t develop. If you don’t want a thin pudding skin to develop on top of your pudding, press a piece of plastic wrap onto the pudding prior to chilling in the fridge. This is an optional step. I kinda like the pudding skin so I skip this.
- Chill for at least 4 hours before serving. This will allow the pudding enough time to set. If you can let it chill in the fridge overnight, that is even better!
Want more desserts?
You can find all my dessert recipes here!
Dairy Free Homemade Chocolate Pudding
This Dairy Free Homemade Chocolate Pudding is made with healthy ingredients and is so decadent and creamy!
- 1 can full fat coconut milk (I use Thai Kitchen brand coconut milk)
- 2 tablespoons cocoa butter finely chopped (about 14 grams)
- 1/2 cup coconut sugar
- 2 tablespoons pure maple syrup
- 1/8 tsp salt
- 3 egg yolks
- 2 teaspoons corn starch
- 1/2 tsp vanilla extract
- 1/3 cup raw cacao powder sifted (I use this cacao powder)
In a small sauce pan, combine coconut milk, cocoa butter, maple syrup, salt and coconut sugar. Bring to a boil and reduce to a simmer until cocoa butter is melted and coconut sugar has dissolved. Simmer for 10 minutes over low heat, lid slightly askew, stirring regularly being careful to not over boil the pan.
In a medium sized bowl, whisk together the egg yolks, cornstarch, and vanilla extract. Temper the egg yolks by whisking constantly and adding 4 tablespoons of the hot coconut milk mixture to the eggs and cornstarch, 1 tablespoon at a time. Add the tempered eggs to the sauce pan, whisking constantly. Simmer over low heat for about 5 minutes to cook the cornstarch, continually stirring to prevent burning.
Remove the saucepan from heat. Whisking very fast, add the raw cacao powder, taking care to remove all clumps. Divide into 4 cups and refrigerate until firm, at least 4 hours. If desired press plastic wrap onto the top of the pudding to prevent a pudding skin from developing.
Before serving, top with coconut flakes, cacao powder, or whipped coconut cream, if desired.
- This pudding will keep for 5 days in the refrigerator.
- Top with coconut flakes, raw cacao powder, or whipped coconut cream!
DID YOU MAKE THis dairy free homemade chocolate pudding?
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HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes.