Dairy-Free Chocolate Pudding

I was craving chocolate pudding last week and since we were out of milk, I used coconut milk, which turned out to be a brilliant substitution.  It’s usually something I crave and indulge in when pregnant, but I didn’t have the excuse this time:)  I need a good non-pregnancy excuse for eating indulgent treats- any suggestions?

The recipe I used is the basic one from The Joy of Cooking, the cornstarch version (no eggs in this one either).  I think everything else was the same, except for the switch to coconut milk, which may have actually been an improvement.  Oh, and I used a slightly healthier sweetener.  I never cover the pudding in the fridge either, I know they say to put plastic wrap over it to keep a skin from forming, but the skin is my favorite part!!  Weird, I know…

Print Recipe

Dairy-Free Chocolate Pudding

  • 1/2 cup evaporated cane juice
  • 1/3 cup plus 1 TBSP unsweetened cocoa powder
  • 1/8 tsp
  • 1/3 cup warm water
  • 1 ounce semisweet or bittersweet chocolate
  • 2 cups coconut milk reserve 1/4 cup to add later. Also, use the good, creamy milk.
  • 3 TBSP cornstarch
  • 1 1/2 tsp vanilla


  1. Mix together the first three ingredients in a saucepan, then gradually stir in the warm water to make a runny paste.
  2. Bring to a boil, remove from heat. Then stir in the chocolate and coconut milk.
  3. Mix the cornstarch and reserved coconut milk to make a paste, then stir into the chocolate mixture, bring to a simmer and cook for one minute while stirring the whole time.
  4. Remove from heat and stir in vanilla.

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