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.
- 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)
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
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.
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.
Continue to cook on medium-low heat for approximately six to eight minutes, until the coconut pudding starts to thicken.
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
Chill the pudding cups in the refrigerator for at least one hour, or longer, until it fully sets.
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.
Serve chilled, but not cold.
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.