Vegan Coconut Pudding

Vegan Coconut Pudding
The day I went to Puddin’ NYC Alex wasn’t feeling that great and decided to stay at home. My friend ordered their vegan pudding and let me have a taste. It was flavorful, creamy and not overly sweet. It made me immediately think of Alex because he loves dessert but not tooth achingly sweet desserts. It’s also not often that he can have anything when I drag him along to bakeries. When I called and asked him if he wanted me to bring him some home he said no. He must have really felt unwell to turn down dessert.

Vegan Coconut Pudding

Once he was feeling better I asked him if he wanted me to make him some from the Puddin’ cookbook. He said that he would try it but he sounded skeptical. He’s been guinea pig to some pretty out there experiments in his defense. The hardest part of making pudding is knowing when to take it off the stove. I can say that after making it once or twice you’ll know. Keep in mind that it will firm up a little as it chills but that it should not be completely liquid when you take it off the stove. Don’t worry if you don’t do it right the first time. I’ve put pudding back on the stove the next morning after taking a bowl out of the fridge and it was still liquid.

I love that this recipe is only four ingredients. Delicious and simple. You wouldn’t know it’s vegan at all. Alex agreed but thinks that it would taste better with a fifth ingredient in there…chocolate (insert rolling my eyes here). Maybe I will indulge him.


Vegan Coconut Pudding

Yield: 4 servings

Vegan Coconut Pudding


3 3/4 cups unsweetened full fat coconut milk (about 2 cans worth)

1/2 cup sugar

5 tbs cornstarch

1/4 tsp salt


  1. In a medium saucepan whisk together all of the ingredients.
  2. Place the pan over medium high heat and whisk continuously for 8-10 minutes until the pudding has thickened (you can tell it's done once you lift the whisk and it leaves an imprint in the pudding).
  3. Pour the pudding through a fine mesh strainer and into a medium sized bowl. Press plastic wrap directly over the surface of the pudding to prevent skin from forming.
  4. Leave for 10 minutes to cool and then refrigerate for 2 hours.


If you're pudding is too thick after chilling stir in a little coconut milk.

adapted from Puddin’

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