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Vegan-Coconut-Milk-Pudding

Vegan Coconut Milk Pudding

A silky, creamy coconut milk pudding that’s naturally dairy-free, vegan, and easy to make.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 🥥 1 can 13.5 oz full-fat coconut milk
  • 🍯 1/4 cup maple syrup or agave nectar
  • 🥄 1 teaspoon vanilla extract
  • 🥄 1 tablespoon cornstarch or arrowroot powder for grain-free
  • 🥥 1/2 teaspoon shredded coconut optional, for extra texture
  • 🧂 Pinch of sea salt

Equipment

  • Small saucepan
  • Whisk
  • Mixing bowl
  • Ramekins or dessert cups

Method
 

Heat the Coconut Milk:
  1. In a small saucepan, whisk together coconut milk, maple syrup, vanilla extract, and a pinch of sea salt over medium heat.
Thicken the Pudding:
  1. In a separate bowl, mix cornstarch with 2 tablespoons of water, stirring to dissolve.
  2. Slowly pour the mixture into the saucepan, whisking continuously.
Simmer Until Creamy:
  1. Keep whisking for 3-5 minutes until the mixture thickens to a pudding-like consistency.
Chill the Pudding:
  1. Remove from heat and pour into ramekins or dessert cups.
  2. Let cool for 10 minutes, then refrigerate for at least 2 hours.
Serve and Garnish:
  1. Garnish with toasted coconut flakes, dark chocolate shavings, or fresh berries before serving.

Notes

  • 🥥 Extra Creamy: Use full-fat coconut milk for the best texture.
  • 🍌 Flavor Variations: Stir in mashed banana or cocoa powder for a flavor twist.
  • 🍫 Toppings: Add chocolate drizzle, nuts, or mango chunks for extra indulgence.
  • ❄️ Storage: Keep in the fridge for up to 3 days in an airtight container.