Looking for the perfect vegan coconut dessert idea? You don't need eggs (or milk, or any dairy ingredients, for that matter!) to make a thick creamy, old fashioned-style coconut pudding. This vegan coconut pudding recipe is actually one of things that came around from looking at what I had on hand available in my pantry and needing to whip up a quick dessert. It really does seem pretty impressive to be able to pull together such a spectacular dessert from just a few simple ingredients that most bakers probably keep on hand most of the time. With such a simple dessert, presentation counts for a lot, so be sure to garnish your coconut pudding with something bright and colorful: I recommend fresh mint leaves, a slice of fresh fruit (strawberries are lovely), or both! A sprinkle of cinnamon will also work if you don't have anything else handy.
This vegan coconut pudding recipe is super sweet, so serve up small portion sizes! Made from just four simple ingredients, including coconut milk, sugar and vanilla and a little corn starch to thicken it up, this is a simple and easy coconut pudding dessert to try. As an added bonus, all of the ingredients in this recipe are also completely gluten-free, making this vegan coconut pudding recipe suitable for anyone with dairy, egg or wheat sensitivities.
See also: More vegan desserts
- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp vanilla
- cinnamon and fruit for garnish (optional)
First, place the coconut milk, powdered sugar, corn starch and vanilla in a small sauce pan. Bring the heat to a medium-low, and stir to combine all of the ingredients together.
Continue stirring constantly as the mixture heats. If you don't keep on stirring, the mixture will turn clumpy, but you want it to be smooth and creamy without any lumps at all. If any lumps form, use a fork to break them up as needed until the entire mixture is perfectly smooth and creamy with no lumps.
So, stir, stir, stir to avoid those lumps from forming!
After stirring over medium low heat for about 6-8 minutes, your coconut milk mixture should begin starting to get slightly thick. Once it is thick enough, and you have gotten rid of any clumps by stirring, pour your coconut pudding into serving bowls or cups.
Chill your coconut pudding cups in the refrigerator for at least one hour. Pudding will fully set in fridge.
Garnish with fruit or a sprinkle of cinnamon, a cinnamon stick, chocolate shavings, or some fresh mint leaves if desired, and enjoy!
Looking for more vegan dessert recipes? Try these classic vegan cookie recipes or bake up a vegan cake.