Vegan Chocolate Pudding with Whipped Coconut Cream


Have we got a treat for you! This vegan treat is made with coconut milk and rich cocoa powder and topped with whipped cream made from coconut cream! We know, it's almost too delicious. Also, the beautiful jars featured in the photo, from Le Parfait, are now available in our Mercantile Department and are only 3.99. They'd be great for gifting homemade food items too!


  • 1/3 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup arrowroot powder (or cornstarch)
  • 1/4 teaspoon salt
  • 3 cups coconut milk
  • 1 teaspoon vanilla

Whipped Cream

  • 1 can full fat coconut milk (that has been chilled for two days)
  • 2 Tablespoons coconut sugar
  • 1 teaspoon vanilla

In a saucepan, whisk together sugar, cocoa, arrowroot, and salt. Slowly whisk in coconut milk. Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken and begins to bubble. Remove from heat and add vanilla. Cover with plastic. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.

To make whipped coconut cream, chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom. Pour out the liquid and save for another use. Scoop the cream out and add to the chilled bowl. Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.

Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.