Have you tried non-dairy yogurt? I spent about 2 weeks trying to make almond milk yogurt with store-bought almond milk (in my instant pot), and it was an EPIC fail. So I resorted to trying store-bought, but the bonus of this is that there are so many different kinds. We’ve tried soy, coconut, cashew, and oat. So far I’m a huge fan of the coconut, but none were a disappointment. There are so many non-dairy options for things you’d never expect now. One we’ve discovered recently is coconut pudding. San Diego has quite the restaurant scene, and the vegan-friendly or even just lactose intolerant options are incredible!
We found a place called Kokonuts Dessert Bar, which was in a cute little Asian dessert and tea shop. I can’t wait to go back and try it again, but we live a good distance away so I knew I had to recreate it at home ASAP! Luckily making pudding is quite easy. This non-dairy vegan coconut pudding is just 4 ingredients (really 3, but vanilla is essential in my opinion!). I made almost exactly the same bowl as I got from the little shop and I have to say I”m pleasantly surprised with how delicious it is!
What you’ll love about vegan coconut yogurt?
- It’s vegan. This is a delicious dessert that might seem like it requires some effort, but don’t let that fool you! It’s so easy!
- Healthier than store-bought. This has half the sugar you’d expect from store-bought pudding, but you don’t sacrifice on the flavor. 🙂 And if you don’t think it’s sweet enough, its simple enough to add more sugar while it’s thickening on the stove.
- Versatile. You can make a bowl with this pudding and top it with so many different things. Personally, I love fresh fruit (mango or raspberries), but you could do granola, chopped nuts, chocolate, seeds, fruit compote, or whatever else you could think of!
- It stores in the fridge. We have kept this for 5 days and it still is good. I don’t think I’d push it further than that, but it keeps and tastes just as good on day 5.
- Easy and quick. Not only is it simple to mix together a few things in a pan and cook them, but it cooks up quick, and sets fast! If you portion it prior to placing in the fridge, you will have pudding set in about 30 minutes.
How to make vegan coconut pudding?
- Start by mixing together the coconut milk, powdered sugar, and corn starch in a saucepan.
- Heat to medium heat once it’s well mixed. Be sure to mix prior to heating or you’ll end up with clumps of corn starch.
- Whisk as it heats to prevent it from burning, and cook for about 5 minutes until it thickens in the pan. Give it a taste to make sure it’s sweetened to your liking. We use just 1/3 cup, but some of you may prefer it a bit sweeter. If you do, add additional sugar now!
- Portion into glasses or place in one large bowl. Then cover and place in the fridge for it to set. This takes about 30 minutes for the single-serving sizes, and 1-2 hours for a large bowl. It’s easier to do single servings being it gets really thick, but you can take an immersion blender or food processor to it prior to serving if you do a large bowl. I like to use these ramekins for a single serving.
- Before serving, top with your favorite toppings (fresh fruit or other delicious things).
Super Simple Coconut Pudding
- 1 can coconut milk
- ⅓ cup corn starch
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh fruit
- In a saucepan, mix together the corn starch, coconut milk, and powdered sugar. Be sure to whisk well to ensure that there are no lumps or clumps.
- Heat the pan to medium heat and continue to whisk until it starts to thicken. This should take about 5 minutes. Be sure to prevent it from burning. Stir in the vanilla as it starts to thicken. Taste it as it starts to thicken to ensure it's sweetened to your liking. If you want to add more sugar, do it now!
- Once it's thickened, remove from heat and pour into serving dishes or one large bowl. You want one to cover the tops or place the lids on snd place in the fridge to allow it to set. This should take about 30 minutes if in small containers, or a bit longer if it's in a single dish. I like to use these. Ramekins are perfect for this!
- Store leftovers for up to 5 days in the fridge in an air tight container.
Did you try this recipe? I’d love to know what you thought of it in the comments below! If you enjoyed, be sure to leave a star rating above as well. Thanks for reading!