Let me show you how to make the most delicious, smooth, and creamy chocolate pudding. And, it's made without eggs and 6 ingredients.
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It's the perfect thing to take on the go, too. Throw it in a jar and have it for a quick snack or include it in your children's lunch.
The recipe was inspired by my non-vegan banana chocolate pudding recipe.
Ingredients
- Full fat coconut milk
- Granulated sugar
- Vegan chocolate
- Corn starch
- Water
- Vanilla extract
See recipe card for quantities.
Instructions
Combine corn starch and water in a small bowl and mix to combine.
In a large saucepan, combine all ingredients and give it stir.
Stir continuously over medium heat until the mixture begins to bubble and thicken (about 10-15 minutes).
Take off the heat and enjoy hot or cooled.
Hint: Have some glass jars on hand so you can easily store the pudding in single-serving containers. Find some great ones HERE.
Equipment
- A large saucepan
- A small bowl
- A rubber spatula
Storage
Store the pudding in an airtight container in the refrigerator for up to seven days.
Top tip
Stir the pudding continuously to prevent lumps.
Vegan Chocolate Pudding (no eggs)
Equipment
- A large saucepan
- A small bowl
- A rubber spatula
Ingredients
- 2 cups vegan chocolate
- 1 can of full-fat coconut milk
- 3 tablespoons corn starch
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Combine corn starch and water in a small bowl and mix to combine.
- In a large saucepan, combine all ingredients and give it stir.
- Stir continuously over medium heat until the mixture begins to bubble and thicken (about 10-15 minutes).
- Take off the heat and enjoy hot or cooled.
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