Dairy Free Old Fashioned Chocolate Pudding

Chocolate pudding is one of those simple desserts that never really goes out of style. It’s creamy, rich, and easy to make at home.

This version is completely dairy free, which matters a lot if you can’t have milk or you’re just trying to cut back on it.

Instead of regular milk and cream, I use coconut milk and almond milk to get that same smooth and thick texture.

The result is an old fashioned pudding that tastes just as good as the one you probably remember.

It takes only a few minutes on the stove, and then the fridge does the rest of the work for you.

Why This Recipe Is a Keeper

Creamy Without Dairy – Full-fat coconut milk and almond milk create a smooth, creamy pudding without any dairy.

Deep Chocolate Flavor – Cocoa powder and melted dairy-free dark chocolate give every spoonful a rich, satisfying chocolate taste.

Silky Texture – Cornstarch thickens the pudding gently, creating a soft, silky texture that feels wonderfully smooth.

Glossy Finish – Stirring in chocolate and vanilla off the heat creates a glossy finish and rounded flavor.

Here’s What You’ll Need

• 1/2 cup Granulated Sugar
• 1/4 cup Unsweetened Cocoa Powder
• 3 tbsp Cornstarch
• 1/4 tsp Salt
• 1 can (13.5 oz) Full Fat Coconut Milk
• 1 1/4 cups Unsweetened Almond Milk
• 4 oz Dairy Free Dark Chocolate, chopped
• 1 tsp Vanilla Extract

How to Make It

Step 1

Whisk the sugar, cocoa powder, cornstarch, and salt together in a medium saucepan so there are no lumps.

Step 2

Gradually whisk in the coconut milk, then the almond milk, until the mixture is completely smooth.

Step 3

Cook over medium heat, whisking constantly, for 6 to 8 minutes until the pudding thickens and begins to bubble. Let it bubble gently for 1 full minute while whisking so the cornstarch fully activates.

Step 4

Remove from the heat and stir in the chopped dairy free chocolate and vanilla until melted and glossy.

Step 5

Divide the pudding into serving cups and press a small piece of parchment paper directly onto the surface of each to prevent a skin. Chill for at least 3 hours until silky and set.

Recipe Tips

Mix The Dry Ingredients Well

Whisk the sugar, cocoa powder, cornstarch, and salt together before adding any milk. Make sure the cocoa and cornstarch are evenly spread through the sugar so they do not form small lumps later.

If your cocoa powder is lumpy, sift it first. This gives the pudding a smoother texture with less whisking once the liquid is added.

Combine The Milks Smoothly

Shake the can of coconut milk well before opening, since the thick coconut solids can settle during storage. Whisk it into the dry mixture gradually, then add the almond milk in a slow stream.

Adding the milk a little at a time makes it easier to create a smooth paste before the mixture becomes thinner. This helps prevent cornstarch lumps from hiding in the pudding.

Whisk All The Way To The Edges

Keep your whisk moving across the bottom and into the corners of the saucepan while the pudding cooks. Cornstarch can settle quickly, and the mixture can thicken first around the edges.

Use medium heat rather than high heat so the pudding thickens evenly. Constant whisking keeps the texture creamy instead of leaving thick spots at the bottom.

What to Make Next

• Dairy Free Caramelized Banana Pudding
• Dairy Free Maple Pecan Bread Pudding
• Dairy Free Molten Chocolate Lava Cakes
• Dairy Free Orange Creamsicle Pudding Pops
• Dairy Free Vanilla Bean Panna Cotta

Popular Questions

Can I use another plant-based milk instead of almond milk?

Yes, you can use unsweetened oat milk, soy milk, or cashew milk in the same amount. Choose an unsweetened variety so the pudding does not become overly sweet.

Keep the full-fat coconut milk in the recipe because it adds richness and helps create a smooth, creamy texture.