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!

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🍫 Why you'll love this recipe
🧾 Ingredients in this recipe

See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe






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
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.
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!
Yes, this pudding recipe is kosher.
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.

🍨 More Dairy-Free Recipes
All your dessert needs will be met with these fantastic dairy-free dessert options!
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Dairy-Free Chocolate Pudding
Ingredients
- 1 quart coconut milk whisked together to remove clumps
- ⅔ cup sugar
- ⅔ cup unsweetened cocoa powder
- 3 tablespoon arrowroot powder
- 6 large egg yolks
- 4 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Whisk 3 cups of the coconut milk, cocoa powder, & sugar in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to very low simmer, whisking to remove any clumps. Remove from heat.
- In the meantime, add 1 cup milk, the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.
- Temper the egg mixture by whisking while slowly adding the coconut milk mixture. Then, pour entire mixture back into the saucepan and whisk constantly over medium-high heat.
- When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick (~3 minutes).
- Split between 8 cups/bowls/ramekins.
- Enjoy warm, or refrigerate for at least 6 hours to fully set.
Aroon
Loved the texture of this, it reminds me of those pudding cups I had as a kid... but way better. Will definitely be making this again!
Candice
So glad you liked it, Aroon... thank you for taking the time to share!