If you're looking for the perfect vegan dessert idea—void of eggs, cow's milk, and dairy—try old-fashioned-style vegan coconut pudding. It's a quick dessert that can be whipped up with relatively little pantry items, as it comes together nicely with just four simple ingredients. Impress your friends with dietary restrictions by serving a spectacular dessert presented in a way that mimics that of a pastry chef. Add garnish and a pop of color to your servings with fresh mint leaves, sliced, fresh strawberries, or both. A sprinkle of cinnamon or cardamom tops it off nicely, and chopped chocolate-covered espresso beans add an after-dinner coffee zing. Since this vegan pudding recipe tends to be very rich, make sure to serve small portion sizes. Too much of a good thing can send your guests home feeling stuffed rather than satiated.
As an added bonus, this vegan dessert recipe is also gluten-free, making it appropriate for those with wheat sensitivities.
Ingredients
- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- Fresh mint leaves and sliced strawberries for garnish (optional)
- Cinnamon and chocolate-covered espresso beans for garnish (optional)
Steps to Make It
This quick and easy pudding will soon become a favorite in your house, even if you don't have a vegan in the family.
Making the Pudding
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Heat the coconut milk, powdered sugar, cornstarch, and vanilla in a small saucepan on the stove over medium-high heat. Bring to a simmer, and then turn down the heat.
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Using a whisk, stir the mixture consistently as it heats, dissolving all of the lumps. Use a fork to break up remaining lumps, until the mixture is smooth.
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Continue to cook on medium-low heat for approximately six to eight minutes, until the coconut pudding starts to thicken.
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When it reaches your desired consistency, pour the coconut pudding into small ramekins or cups (at approximately 1/2 cup per serving).
Chilling and Garnishing the Pudding
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Chill the pudding cups in the refrigerator for at least one hour, or longer, until it fully sets.
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Garnish each cup with whole mint leaves or strawberries with mint leaves. You can also garnish with mint leaves and a sprinkle of cinnamon, or mint leaves and chocolate-covered espresso beans.
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Serve chilled, but not cold.
Tips
- If you like extra coconut taste, add one teaspoon of organic coconut extract, along with a pinch of salt.
- You can also chill the pudding in one big batch, and then zap it in your food processor before serving. Since this pudding has a tendency to solidify in the fridge, processing it ensures a creamy outcome.
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