This is one seriously fudgy dairy-free chocolate pudding. It has a double dose of chocolate (dairy-free cocoa and chocolate chips), along with a delicious infusion of fresh raspberries for a special summery treat. I originally created it for So Delicious Dairy Free several years ago, in honor of National Chocolate Pudding Day, and thought it timely to update it today!
This Dairy-Free Raspberry Chocolate Pudding is Perfectly Rich & Creamy
This dairy-free chocolate pudding takes just 10 minutes to whip up on the stovetop and makes a perfect cool treat in summer. Though you do need to be patient while it chills! Then, simply top it with the fresh raspberries, layer it into a parfait, or even freeze it into pudding pops.
I prefer the taste, thickness, and performance (in cooking) of coconut milk beverage for this recipe, as it behaves quite lie 2% milk. But, as noted in the recipe, various other milk beverages, or lite canned coconut milk, will work. I do avoid milk beverages with added protein (not naturally occurring protein, but protein actually added in the ingredients) with stovetop recipes. Some work fine, but many oddly thicken. Stick with the more natural milk alternatives, if possible. I have used soy milk, rice milk, and almond milk successfully in homemade pudding.
Special Diet Notes: Raspberry Chocolate Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and all around allergy-friendly.
- 1½ cups unsweetened plain coconut milk beverage (see Milk Note below)
- ⅓ cup + ½ cup fresh raspberries, divided
- 2 tablespoons non-GMO cornstarch
- 1½ tablespoons cocoa powder
- ⅛ teaspoon salt
- ¼ cup honey or agave nectar (for strictly vegan)
- ½ cup dairy-free dark or semi-sweet chocolate chips
- ¾ teaspoon pure vanilla extract
- Place the coconut milk beverage, ⅓ cup raspberries, cornstarch, cocoa powder, and salt in a blender, and puree until smooth.
- Pour the mixture into a saucepan (optionally strain it through a fine mesh sieve). Whisk in the honey or agave, and bring it to a boil over medium heat. Bubble, while whisking, for 3 minutes. Remove from the heat and whisk in the chocolate chips and vanilla until smooth.
- Let the pudding cool completely to room temperature. Spoon into an airtight container, cover and refrigerate. It will firm up further as it cools.
- Spoon the chilled pudding into four servings dishes and top with the remaining ½ cup fresh raspberries.
Milk Options: I use unsweetened coconut milk beverage, but most milk beverages will work well. For a thicker pudding, you can decrease the milk beverage to 1⅓ cups or use lite canned coconut milk.
can I use creamed coconut block and if so, do I water it down ?
I’m not really sure what a creamed coconut block is.
If you’re talking about pure coconut cream, simply use 1/2 cup of the cream and 1 cup of water.
If it is cream of coconut (sweetened), it’s a bit more like sweetened condensed milk, so other modifications would need to be made.
Let me know if it is something else though!
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Can I use soy milk instead of coconut milk?
Yes, since this is coconut milk beverage, you can sub soymilk.
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I can not believe I missed National Pudding Day! I am just going to have to make up for it with this fabulous looking pudding 🙂
First of all, I love that there is a “pudding day”! Second of all, I love how easy this is! Yum! Raspberry season is around the corner for us and I CAN’T WAIT!
Looks great, except I’m allergic to coconut anything. 🙁
Diana, almond milk would work great, too! Just a milk alternative with a little body, not a watery one, would be best.
Chocolate pudding day? Oh, how woefully unprepared I am! At least pudding is easy enough to whip up, and your recipe looks fool-proof (not to mention luscious.) There’s gotta be enough time still…!
It’s never too late for chocolate pudding. Not to mention, I’d love to see what flavor you would dream up!
YUM! Pudding is the perfect summertime treat, and so much better with chocolate!! 🙂
I can’t use cornstarch, my husband is allergic, would tapioca starch or arrowroot work? if so, how much should I use?
this sounds and looks Yummy!
Hi Cindy, your question is answered right in the post – just above the recipe! Yes, but they will yield different consistencies.
This looks amazing! What brand of cocoa powder did you use? I can’t wait to make this!
I use Trader Joe’s brand most of the time. When I’m feeling fancy, I get Scharffenberger 🙂