Rich Vegan Chocolate Pudding


Alisa Fleming ~ Though relatively low in fat, this vegan chocolate pudding from Gail Davis and So Delicious Dairy Free is quite decadent thanks to the triple dose of chocolate.

Vegan Chocolate Pudding Recipe

Since So Delicious® Dairy Free Chocolate Coconut Milk Beverage is soy-free and free from the top allergens, I recommend using Enjoy Life brand chocolate chips to keep this vegan chocolate pudding recipe “everyone-friendly,” if needed. And don’t forget to top each serving with an extra sprinkling of those mini chocolate chips!

I know a few of you will ask, so to clarify, yes, you can use arrowroot or tapioca starch in place of the cornstarch to make this vegan chocolate pudding corn-free. You can even use your favorite sweetener in place of the sugar. Each will add its own unique flavor, but the end result should still be delicious.

For convenience, you can also get chocolate coconut milk in single serve packages. I like to buy unsweetened apple juice and specialty milk alternatives like this one in single serving sizes for recipes. It helps to avoid waste if I won’t be using the rest right away. Of course, you could always make a double batch of this vegan chocolate pudding to help polish off a quart of chocolate coconut milk in no time flat. Whichever size you choose, be sure to print this So Delicious Coupon

Vegan Triple Chocolate Pudding
Prep time
Cook time
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This sweet recipe was created by Gail Davis, and shared with us by So Delicious Dairy Free. You can also visit So Delicious on Facebook (they often have coupon offers!).
Serves: 2 servings
  1. In a medium bowl, whisk together the sugar, cornstarch, and salt until well combined. Set aside.
  2. In a small saucepan over medium heat, combine the coconut milk beverage, cocoa powder and chocolate chips, and cook (while whisking) until the chips have melted into the milk beverage.
  3. Once the chips have melted, pour in the dry ingredients and continue whisking until the pudding begins to boil.
  4. Turn the heat down to low, and stir until the pudding thickens and coats the back of a spoon.
  5. Remove from the heat, stir in the vanilla, and pour the pudding into individual serving cups.
  6. Serve warm or chilled. The pudding will thicken as it cools.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi, this pudding looks like something I would like to make for my son (he has Eosinophilic Disease). I was wondering what I could substitute for the cornstarch and can I substitute Enjoy Life chocolate chips for the chocolate chips it calls for? Thank you!

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  4. This was delish!! Thank you for providing so many delicious recipes! I have discovered a whole new genre of cooking and I love it! (My daughter I’m nursing is dairy, soy, corn, egg, nut allergic.) I ate almost the entire pudding in one sitting. Sooooooooooooo thankful to find alternatives!

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  6. Would love to try this but all of the coconut milk I can find has Carrageenan added and I react bady to this additive, used as a thickener.

  7. This was YUM! If I may suggest though: Add your cornstarch separately and mix it with warm water and stir till all is dissolved BEFORE adding it to the pudding! I discovered this the hard way by having to eat lumpy pudding :/ (still was yum tho). I made mine with agave instead of sugar, too.

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