Vegan Coconut Pudding

Vegan Coconut Pudding

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 10 mins
Chill : 60 mins
Total: 80 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
421 Calories
23g Fat
55g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 421
% Daily Value*
Total Fat 23g 29%
Saturated Fat 20g 102%
Cholesterol 0mg 0%
Sodium 60mg 3%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 11%
Total Sugars 38g
Protein 3g
Vitamin C 31mg 157%
Calcium 27mg 2%
Iron 3mg 18%
Potassium 388mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan confections are a wonderful way of using plant-based ingredients to create decadent desserts. There is no need for milk, butter, or eggs to make a delicious and luscious dish. Our easy-to-make coconut pudding is a great example of what can be achieved with a few simple ingredients. Most ingredients could already be in your pantry. Ideal for catering to people with dairy or egg allergies, this vegan dessert is also suitable for gluten-free diets.

The rich and creamy pudding is a beautiful way to end a family dinner, and it's easy enough to whip up during a weeknight. Mix before you start cooking your dinner, place in the refrigerator, and serve one hour later sprinkled with toasted coconut on top. Great as a make-ahead dessert, the longer it sits the better the texture, so you could make it the day before, cover it tightly with plastic wrap, and serve the day after.

Coconut milk is a great pantry staple and could be used for other dishes like curries, rice, or cakes. Having a can of two at all times can help you whip up some delicious recipes at the last minute. This easy pudding can be served with any fresh fruit of your liking and even some chocolate shavings or cacao nibs.

Ingredients

  • 1 1/2 cups coconut milk

  • 2/3 cup powdered sugar

  • 1/3 cup cornstarch

  • 1 teaspoon vanilla

  • 3/4 cup toasted coconut flakes

  • 1 medium mango ripe; peeled and sliced

  • 8 mint leaves

Steps to Make It

  1. Gather the ingredients.

    Vegan Coconut Pudding ingredients

    The Spruce / Diana Chistruga

  2. Heat the coconut milk, powdered sugar, cornstarch, and vanilla in a small saucepan over medium-high heat, constantly whisking. As it heats, continue dissolving all of the lumps. Bring to a simmer and turn down the heat to medium-low.

    coconut milk, powdered sugar, cornstarch, and vanilla in a small saucepan

    The Spruce / Diana Chistruga

  3. Continue cooking on medium-low heat for approximately six to eight minutes, until the coconut pudding starts to thicken.

    cook coconut milk, powdered sugar, cornstarch, and vanilla mixture in a small saucepan

    The Spruce / Diana Chistruga

  4. When it reaches your desired consistency, pour the coconut pudding into small ramekins or cups at approximately 1/2 cup per person. Chill for at least 1 hour in the fridge. Alternatively, chill the pudding in one big bowl and then blend right before serving to ensure a creamy outcome.

    Vegan Coconut Pudding

    The Spruce / Diana Chistruga

  5. Once ready to serve, decorate with the mango slices and mint leaves, topping each cup with toasted coconut.

    Vegan Coconut Pudding

    The Spruce / Diana Chistruga

  6. Enjoy!

How Can I Toast the Coconut Flakes?

To toast the coconut flakes simply follow one of these easy methods:

  • Oven: Preheat the oven to 340 F and place the flakes on a baking tray. Bake for 5 minutes and stir. Allow another 3 to 5 minutes until the flakes turn brown and are crispy in texture.
  • Stove: Place the flakes on a large non-stick pan over medium heat and stir until the flakes are crispy and golden brown.

Tasty Additions

This creamy pudding is the perfect canvas for experimenting and finding your favorite combination. Here are a few flavorful ideas:

  • Add one teaspoon of organic coconut extract along with a pinch of salt for additional coconut taste.
  • Decorate with fresh berries instead of mango slices and dust with a little powdered sugar.
  • Skip the fruit and top with dark chocolate shaves or cacao nibs.
  • Add chopped toasted nuts like cashews, pistachios, or walnuts. For tree-nut allergies, serve with roasted sunflower seeds or pepitas.
  • Layer the pudding with vegan vanilla cake and make a quick trifle. Top with any fresh fruit and decorate with mint leaves.