Creamy Coconut Milk Chocolate Pudding Cups
A simple dairy-free chocolate pudding made with coconut cream, cocoa, and maple syrup for a smooth, rich, no-cook dessert.
Ingredients
Ingredients
- 1½ cups full-fat coconut cream (from a can, chilled overnight)
- ½ cup cocoa or cacao powder (sifted)
- 6 Tbsp maple syrup (adjust to taste)
- 2 tsp vanilla extract
- salt a generous pinch
- almond or oat milk optional, splash for adjusting texture
Instructions
- Chill your can of coconut cream overnight so the cream separates and firms up. Scoop the thick cream into a mixing bowl (avoid the watery part at the bottom).
- Add cocoa powder, maple syrup, vanilla, and salt. Whisk until smooth and fluffy — if it’s too thick, add a splash of plant milk until it’s the texture you like.
- Spoon into jars or ramekins and chill for at least 1 hour to set. Top with berries, dairy-free whipped cream, or shavings of dark vegan chocolate.
Notes
Budget tip: Use full-fat coconut milk and refrigerate overnight to get the cream layer. Chocolate swap: Raw cacao gives a deeper flavor, but cocoa powder works fine. Make-ahead: This keeps in the fridge for 3–4 days.