Dairy free Chocolate Pudding
This dairy-free chocolate pudding is as rich and creamy as the classic version—without the dairy. Made with high-quality ingredients like full-fat coconut milk and chocolate sunflower butter, it delivers deep chocolate flavor with a silky-smooth texture. Whether you’re avoiding dairy or just looking for a simple, better-for-you indulgence, this foolproof recipe will satisfy any chocolate craving.
This Dairy free Chocolate Pudding recipe is sponsored by SunButter. All thoughts are my own. Thank you so uch for supporting brands that make The Fit Peach possible!
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Pudding isn’t just for kids—it’s a timeless dessert that deserves a spot in any chocolate lover’s repertoire. This dairy-free chocolate pudding is luxuriously smooth, deeply chocolatey, and sophisticated enough to serve at a dinner party yet easy enough to whip up on a weeknight. Whether you’re indulging in a cozy treat after a long day or impressing guests with an elegant, made-from-scratch dessert, this pudding proves that chocolate cravings know no age.
Chocolate Pudding Ingredients
- Chocolate SunButter - Not only does this add an extra layer of chocolatey goodness, but it also brings in a luscious, nutty flavor—without the nuts.
- Coconut Milk - Use full fat to ultimate creaminess. Don’t worry, it won’t taste like coconut! It’s just there to create that rich, creamy pudding consistency without the dairy.
- Cocoa powder - Provides that luscious chocolate flavor.
- Sugar - I prefer cane sugar but granulated white sugar works too.
- Arrowroot Starch - A little is used as a thickening agent to the pudding.
How to Make Dairy Free Pudding Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1 : Whisk the powders. Stir together the cocoa, sugar, arrowroot starch, and salt in the bottom of a pot until well blended.
Step 2 : Add the wet ingredients. Heat the pot over medium heat and add the coconut milk and Chocolate SunButter. Stir continuously until the milk is blended and the SunButter is melted.
Step 3 : Add the vanilla. Remove the pot from the heat and stir in the vanilla extract.
Step 4 : Chill. Transfer the pudding to a glass container and place a sheet of plastic wrap over the pudding to prevent a film from developing. Store in the fridge for at least 3 hours to chill.
Step 5 : Serve! Portion out the pudding and serve with optional whipped coconut cream and fresh strawberries!
How to Store Chocolate Pudding
Store the pudding in glass containers with a layer of plastic wrap over the top of the pudding in the fridge where it will keep for up to a week.
Tips
- Make sure to whisk the arrowroot starch into the cocoa powder and sugar well. This prevents lumps from forming once the liquid is added.
- Keep the heat on medium low while stirring continuously to prevent burning.
- Use a glass container to store the pudding and not a plastic one. When the pudding is transferred to the container it is hot.
- The sheet of plastic wrap should be touching the top of the pudding. This prevents a layer of "skin" or "film" from developing when it chills.
Frequently Asked Questions
I recommend whole milk or 2% in place of the coconut milk.
No, the coconut milk is used to provide a creamy thick consistency and will not give the pudding a coconut flavor.
Check out these recipes for more sweet treats
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Recipe
Chocolate Pudding Recipe
Ingredients
- ¼ cup cocoa powder
- ¼ cup cane sugar - or granulated white sugar
- 1 tablespoon arrowroot starch
- ¼ teaspoon sea salt
- 13.5 oz coconut milk - full fat
- ⅔ cup Chocolate SunButter
- 1 teaspoon vanilla extract
Toppings (optional)
- Whipped coconut cream
- Strawberries
Instructions
- Stir the cocoa powder, cane sugar, arrowroot starch, and sea salt in a sauce pot until well blended.¼ cup cocoa powder, ¼ cup cane sugar, 1 tablespoon arrowroot starch, ¼ teaspoon sea salt
- Heat the pot over medium-low heat and pour in the coconut milk and Chocolate SunButter. Stir continuously until the milk is blended and the SunButter is melted. The mixture should be fairly thick.13.5 oz coconut milk, ⅔ cup Chocolate SunButter
- Remove the pot from the heat and stir in the vanilla until well mixed.1 teaspoon vanilla extract
- Transfer the pudding to a glass container and place a sheet of plastic wrap over the top of the pudding to prevent a film from forming. Chill the pudding in the fridge for at least 3 hours until chilled. Serve with optional whipped coconut cream and strawberries and enjoy!
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