Vegan Dark-Chocolate Pudding

This pudding is rich, satisfying, and dairy-free. Experiment by adding a bit of grated orange zest, a little vanilla or almond extract, or a tablespoon of peanut butter or almond butter.


Makes four servings


  • 1 can (13.66 oz.) coconut milk
  • 1 1/2 tbs. potato starch
  • 1/4 cup sugar
  • Pinch of salt
  • 3.5 oz dark chocolate (70 to 80 percent cacao content), coarsely chopped
  • 1/2 cup chilled coconut milk, for garnish

Gently heat the coconut milk, potato starch, sugar, and salt in a heavy saucepan. When the milk is warmed and beginning to thicken, gently stir in the chocolate until melted. Divide into individual serving dishes and chill for about an hour. Meanwhile, whip the chilled coconut milk with an electric mixer, and spoon on top of the chilled puddings.

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