Delicious Coconut Almond Chocolate Pudding for Creamy Satisfaction

I remember the moment I first made my Coconut Almond Chocolate Pudding like it was yesterday. I’d hit one of those “I want something chocolatey but also kind to my tummy” moments. Searching for a dessert that felt both indulgent and wholesome, this pudding popped up—and it instantly clicked. That rich coconut cream melded with the smooth almond milk and deep chocolate was everything I didn’t even realize I was craving. Since that day, Coconut Almond Chocolate Pudding has become a kitchen staple whenever I want something cozy, dairy-free, and downright satisfying.

This pudding fits into my foodie life like a little celebration in a bowl. It’s the kind of recipe you can whip up with simple ingredients, no fancy gadgets, and it delivers a huge flavor payoff. The joy it brings is easy—every spoonful is creamy, a little nutty, and just sweet enough. Sharing it with friends or family always feels special, and it’s the kind of vegan chocolate dessert that earns compliments without any stress.

If you’re after a go-to healthy chocolate pudding recipe that works anytime—whether for a weeknight treat or a dessert that feels a little special—this Coconut Almond Chocolate Pudding will totally steal your heart. Plus, it’s budget-friendly and kind to your pantry. I’m so excited for you to try making this yourself! Trust me when I say, once you do, your kitchen’s going to smell amazing, and your sweet tooth will be so happy. Let’s dive in and make this deliciousness happen together.

1 can (13.5 oz) full-fat coconut cream – The base for that creamy coconut cream chocolate dessert perk. You can find this in the Asian foods aisle or near canned coconut milk.

1 ½ cups unsweetened almond milk – Perfect for the almond milk pudding element. If you’re out, oat or cashew milk work great here.

½ cup cocoa powder, unsweetened – A must for the chocolate depth. Any regular grocery store should have your favorite brand.

¼ cup maple syrup or agave nectar – Adds just the right amount of natural sweetness.

3 tablespoons cornstarch – Helps thicken that pudding to the perfect silky texture.

1 teaspoon vanilla extract – A little flavor magic that always lifts this recipe.

Pinch of sea salt – It brightens the chocolate and balances the sweetness.

This Coconut Almond Chocolate Pudding keeps the ingredient list totally approachable because good food shouldn’t be complicated. Bonus: it’s a healthy chocolate pudding recipe that’s perfect for keeping things light but indulgent. If you want to mix it up, swap vanilla for almond extract for a nice twist. I always add a little extra vanilla ‘cause it makes the flavors pop.

Quick kitchen nugget: give the coconut cream a good shake or stir to make sure the cream and liquid are well blended before you start. Store any leftovers in an airtight container in the fridge for up to 3 days. It actually tastes even better after a day as the flavors continue to meld.

1. Start by whisking the dry ingredients. In a medium saucepan, mix your cocoa powder, cornstarch, and sea salt together. This is the base for your Coconut Almond Chocolate Pudding thickening magic.

2. Slowly add the almond milk. Pour in the almond milk bit by bit while whisking to avoid lumps. Your kitchen is about to smell incredible when this Coconut Almond Chocolate Pudding starts heating up.

3. Turn on the heat. Place the pan over medium heat and stir continuously. This step is where patience pays off. The mixture will thicken slowly, usually after about 5 minutes.

4. Add the coconut cream and maple syrup. When your pudding base looks smooth and starting to thicken, add the coconut cream and maple syrup. Whisk it all together and let it simmer for another couple of minutes.

5. Take off the heat and add vanilla. After removing the saucepan from the stove, whisk in the vanilla extract. Trust me, this final step brings the Coconut Almond Chocolate Pudding to life.

6. Cool down and set. Pour your pudding into little serving cups or one bowl, cover with plastic wrap right on the surface to avoid a skin forming, then chill in the fridge for at least 2 hours.

Start to finish, this Coconut Almond Chocolate Pudding comes together in about 20-25 minutes, plus chill time. While it’s setting, pour yourself something to drink and relax—maybe even browse some foodie inspiration like the Vegan Chocolate Vanilla Pudding Cups from Salted Plains.

If your Coconut Almond Chocolate Pudding looks a little thinner than expected right after cooking, don’t panic. It will thicken as it cools. Make sure you whisk really well during cooking to avoid lumps. Also, if you want a shortcut, using pre-sweetened cocoa powder (just a bit less syrup) can save a tiny step.

This is the step where I learned to be patient with my Coconut Almond Chocolate Pudding—it makes all the difference.

This Coconut Almond Chocolate Pudding truly shines when you serve it with a sprinkle of toasted almond slivers or a few fresh berries on top. I also love adding a dollop of coconut whipped cream for an extra creamy treat.

Pair it with something light and fresh, like a crisp fruit salad or a zesty homemade cranberry jalapeño dip for a fun contrast (found a similar vibe in my cranberry jalapeño dip recipe). It’s a hit as a weekend dessert or a sweet finish when you’re having friends over.

If you want to impress with presentation, serve this almond milk pudding in cute little jars or ramekins with a drizzle of dark chocolate or shavings on top. Easy leftovers? Stir it into oatmeal for a chocolate breakfast twist.

Seasonal twists are always fun too. For the fall, adding a pinch of cinnamon or pumpkin spice makes this Coconut Almond Chocolate Pudding feel like a cozy hug in a bowl.

This pudding has been a crowd-pleaser every time—it’s one of those healthy chocolate pudding recipes that satisfies without guilt, perfect anytime you need a little chocolate comfort.

Q: Can I prep parts of this Coconut Almond Chocolate Pudding ahead?
A: Absolutely! The best part is you can make the pudding base a day ahead and refrigerate it covered. Just give it a good stir before serving.

Q: What’s a good swap for coconut cream in this pudding?
A: I’ve tried using just extra almond milk, but it’s less creamy. For a similar richness, canned full-fat coconut milk works well, but coconut cream is my fave for that luscious texture.

Q: How do I make this Coconut Almond Chocolate Pudding for more people?
A: Just double or triple the recipe! The process stays the same, just use a larger saucepan and give it more stirring attention until thickened.

Q: Can I use sweetened almond milk?
A: You can, but I recommend cutting back on the maple syrup since that adds sweetness too—otherwise, it might get too sweet.

Q: Is this Coconut Almond Chocolate Pudding gluten-free?
A: Yes! All the ingredients are naturally gluten-free, making it a great dessert for many dietary needs.

Q: Any fun variations?
A: For a minty vibe, add a few drops of peppermint extract instead of vanilla. Or blend in some espresso powder for a mocha twist—I’ve loved both! A reader even suggested adding a splash of bourbon for an adult-only dessert that’s been requested repeatedly.

Q: Can I freeze this Coconut Almond Chocolate Pudding?
A: I wouldn’t recommend freezing because of the texture changes. It’s best enjoyed fresh or refrigerated.

By the way, if you want some inspiration on other treats to try after making this pudding, have a peek at my Juicy Pineapple Cake or my Apple Cider Donuts, both crowd-pleasers with heartwarming flavors.

This Coconut Almond Chocolate Pudding holds a special spot in my foodie heart because it checks all the boxes—simple, flavorful, comforting, and inclusive of different diets. I love how easy it is to make but still delivers that rich, indulgent feel without any dairy fuss.

My Top Coconut Almond Chocolate Pudding Tips:

• Don’t rush the thickening step. Stir patiently for that perfect texture.
• Use full-fat coconut cream. It’s the secret to creamy, dreamy pudding.
• Cover the pudding surface when chilling. It keeps the top silky smooth.

I’ve played with spicy chili chocolate versions, adding cardamom for a twist, or even blending in a bit of almond butter to deepen the nuttiness. The classic Coconut Almond Chocolate Pudding though, with just vanilla and maple syrup, remains the most requested version by everyone I’ve shared it with.

I hope you love making this recipe as much as I do. It’s simple, joyful, and seriously good comfort food that fits into any everyday meal.

Ready to make your kitchen smell amazing and treat yourself with a creamy, dreamy dairy-free chocolate pudding? Let’s get cooking and enjoy every spoonful of this Coconut Almond Chocolate Pudding! And if you’re curious to see a similar recipe with a vanilla twist, have a look at these Vegan Chocolate Pudding Cups for some extra inspiration.

Happy pudding making, friends!