Spiced Vegam Chocolate Pudding
Prep time
Cook time
Total time
This recipe was submitted by Becca Buckley, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 4 to 6 servings
  • 4 cups So Delicious Dairy Free Original Coconut Milk Creamer, divided
  • 6 tablespoons cornstarch
  • ½ cup cocoa powder
  • ⅓ cup granulated sugar
  • 1 teaspoon pink peppercorns, crushed
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon table salt
  • ½ teaspoon vanilla extract
  • 3 tablespoons non-hydrogenated dairy-free margarine
  1. In a small bowl, whisk ½ cup creamer with the cornstarch and set aside. In a medium saucepan, whisk together remaining creamer, cocoa powder, sugar, peppercorns, cayenne, and salt.
  2. Heat over medium-high heat until just boiling. Reduce heat to medium-low and slowly drizzle the cornstarch mixture into the saucepan while whisking continuously.
  3. Let cook until mixture becomes very thick, about 5 minutes. Strain through a mesh strainer to remove the peppercorns. Remove from heat and whisk in vanilla and margarine.
  4. Pour custard evenly into ramekins, serving dishes, or even coffee mugs. Serve warm if desired. If chilling it, place a piece of plastic wrap or greased parchment paper over each serving and press the wrap against pudding to avoid the pudding skin. Serve with dairy-free whipped topping (not “non-dairy”) and freshly ground pink peppercorns.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spiced-vegan-chocolate-pudding