Looking for the perfect vegan coconut dessert idea? You don't need any eggs (or milk, or any dairy ingredients, for that matter!) to make a thick creamy, old fashioned-style coconut pudding.
If you don't have too much in your pantry and you need to whip up a quick dessert, this simple vegan coconut pudding recipe comes together quickly with just four simple ingredients. It really does seem pretty impressive to be able to pull together such a spectacular dessert from just a few common ingredients that most bakers and vegans probably keep on hand most of the time. With such a simple dessert, presentation counts for a lot, so be sure to garnish your coconut pudding with something bright and colorful: try some fresh mint leaves, a slice of fresh fruit (strawberries are lovely), or both! A sprinkle of cinnamon will also work if you don't have anything else handy, or some chopped chocolate covered espresso beans if that's your thing.
This vegan coconut pudding recipe is super sweet, so serve up small portion sizes! With just four ingredients, including coconut milk, sugar and vanilla and a little corn starch to thicken it up, this is a simple and easy coconut pudding dessert to try.
As an added bonus, all of the ingredients in this vegan dessert recipe are also completely gluten-free, making this vegan coconut pudding recipe suitable for anyone with dairy, egg or wheat sensitivities. And, if you're looking for more vegan dessert recipes? Try these classic vegan cookie recipes or bake up a homemade vegan cake.
- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp. vanilla
- Optional: cinnamon for garnish
- Optional: fruit for garnish
- First, place the coconut milk, powdered sugar, corn starch and vanilla in a small sauce pan. Bring the heat to a medium-low, and stir to combine all of the ingredients together.
- Continue stirring constantly as the mixture heats. If you don't keep on stirring, the mixture will turn clumpy, but you want it to be smooth and creamy without any lumps at all. If any lumps form, use a fork to break them up as needed until the entire mixture is perfectly smooth and creamy with no lumps. So, stir, stir, stir to avoid those lumps from forming!
- After stirring over medium low heat for about 6 to 8 minutes, your coconut milk mixture should begin starting to get slightly thick. Once it is thick enough, and you have gotten rid of any clumps by stirring, pour your coconut pudding into serving bowls or cups.
- Chill your coconut pudding cups in the refrigerator for at least one hour. Pudding will fully set in fridge.
- Garnish with fruit or a sprinkle of cinnamon, a cinnamon stick, chocolate shavings, or some fresh mint leaves if desired, and enjoy!
For larger batches, double the recipe and stir in an extra can of coconut milk before chilling.
If you'd like extra coconut taste, feel free to add some coconut flavoring, along with a pinch of salt.
After chilling, you can zap it in your food processor before you serve, since it has a tendency to solidify in the fridge a bit.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||19 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|