Dairy-Free Chocolate Pudding

Name: Dairy-Free Chocolate Pudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 quart coconut milk (whisked together to remove clumps); 2/3 cup sugar; 2/3 cup unsweetened cocoa powder; 3 tbsp arrowroot powder; 6 large egg yolks; 4 tsp vanilla extract; 1/2 tsp salt

JUMP TO RECIPE SAVE

5 from 3 votes

Dairy-free chocolate pudding is a creamy, indulgent dessert that will satisfy your chocolate cravings! This velvety treat is a perfect dessert for anyone with lactose intolerance or dairy restrictions.

Plus, the prep time is only 30 minutes to make several servings to enjoy throughout the week!

Chocolate pudding in a small glass jar with a large spoonful of pudding held over the jar.

Jump to:

🍫 Why you'll love this recipe
🧾 Ingredients in this recipe
👩‍🍳How to Make This Recipe
📋Recipe FAQs
🍨 More Dairy-Free Recipes
Dairy-Free Chocolate Pudding

🍫 Why you'll love this recipe

100% dairy-free - No dairy products here! After years of making my classic chocolate pudding, I made a reliable non-dairy version that even more people could enjoy. Other dairy-free winners are these Coconut Banana Cream Pie Cups and this Matcha Pudding.
Minimal ingredients - The ingredients are simple and easy to find in grocery stores, and many of them are things you likely already have in your home!
Smooth, creamy consistency - This pudding is delightfully smooth and velvety in texture. Not having milk in it doesn't hurt the texture or flavor, it's just amazing!
Intense chocolatey flavor - The richness of the unsweetened cocoa powder creates an irresistible chocolate pudding, compliments by the sweet vanilla extract. I'd even consider this a dark chocolate pudding. If you love dark chocolate, you'll also love this Dark Chocolate Mousse.
Makes multiple portions - This recipe yields 6-8 servings, so everyone can enjoy a taste! I like to split mine up between a few small jars and save them for easy weeknight treats.
Super easy to make - No mystery here, just stir and heat a few ingredients, then leave it to set into delicious pudding!

🧾 Ingredients in this recipe

Coconut milk cans, cocoa powder, and other ingredients to make chocolate pudding on a countertop.

Coconut milk - use canned coconut milk and make sure it's full fat. Other dairy-free milks yield inconsistent results in this recipe. I whisk the coconut milk in a bowl before adding it to the saucepan. This helps remove any solid clumps.
Sugar - granulated, white, cane or even turbinado sugar will work in this recipe
Unsweetened cocoa powder - I like to buy unsweetened as I can control the sugar level in the pudding. The higher quality cocoa powder you can get, the better. My brand preference is Valrhona cocoa powder.
Arrowroot powder - This is the element that thickens your pudding. You can substitute at a 1:1 replacement with cornstarch.
Egg yolks - Separate from the egg whites. You can use the egg whites in another recipe like coconut macaroons, whipped chocolate milk, or whipped orange creamsicles!
Vanilla extract - Use a high-quality vanilla extract
Salt - A little bit of salt is always needed to balance out sweet dishes. You can use sea salt or iodized salt.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Chocolate liquid in a metal pot with a metal whisk.

Whisk 3 cups of the coconut milk, cocoa powder, & sugar in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to a very low simmer, whisking to remove any clumps. Remove from heat.

Pale yellow liquid in a glass measuring cup with a metal utensil in it.

Combine the remaining 1 cup of coconut milk with the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.

Black and metal ladle pouring chocolate liquid into a glass measuring cup creating a lighter brown liquid in the cup.

Temper the egg mixture by whisking it constantly and slowly adding in the heated coconut milk mixture.

Pouring light brown liquid from a liquid measuring cup into a metal pot with chocolate liquid and a hand whisking the pot contents.

Pour the entire pudding mixture back into the saucepan and whisk constantly over medium-high heat.

Pink rubber spatula stirring thickened chocolate pudding in a metal pot.

When it comes to a full boil you will notice the mixture starts to thicken. When you see this, reduce the heat to a simmer and continue whisking until the pudding is a thick consistency - this takes about 3 minutes.

One hand scooping pudding from a metal pot with a ladle and another hand holding a small jar filled with pudding.

Split the chocolate pudding mixture between 8 cups/bowls/ramekins. You can enjoy it warm, or refrigerate for at least 6 hours to fully set.

Enjoy this pudding alone or top it with dairy-free whipped cream for added indulgence!

🥄 Pro Tip

I love storing homemade pudding in little individually portioned jars. Then, I get to grab a jar on my way to work and enjoy it as a mid-morning or afternoon snack!

📋Recipe FAQs

Is chocolate dairy-free?

Cocoa powder is dairy-free. Pure chocolate made from cocoa beans is dairy-free, which isn't what you usually find in chocolate chips or bars. Many commercial chocolate products contain dairy, like milk, so always check the ingredients.

What are some dairy-free dessert ideas?

There are plenty of scrumptious dairy-free options - try a 2-ingredient Dole Whip, Banana Cream Pie Cups, or Matcha Pudding. I also love this Matcha Banana Nice Cream!

Is dairy-free chocolate pudding kosher?

Yes, this pudding recipe is kosher.

What are the best alternative milk options?

I often use coconut milk or homemade oat milk in my cooking, but other excellent options include almond milk, soy milk, rice milk, and hemp milk. Coconut milk is the most consistent for baking recipes.

Chocolate pudding in a small glass with a large spoonful taken out.

🍨 More Dairy-Free Recipes

All your dessert needs will be met with these fantastic dairy-free dessert options!

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Print Recipe Save

5 from 3 votes