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. Since this pudding recipe tends to be very rich, make sure to serve small portion sizes.
- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- Toasted coconut, mint leaves, berries, or mango slices for garnish (optional)
Gather the ingredients.
Heat the coconut milk, powdered sugar, cornstarch, and vanilla in a small saucepan over medium-high heat. Whisk consistently as it heats, dissolving all of the lumps. Bring to a simmer, and then turn down the heat to medium-low.
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). Chill the pudding cups in the refrigerator for at least one hour, or longer, until it fully sets.
- 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.