This easy, 4-ingredient chocolate pudding is silky, rich, and deeply chocolatey—all without dairy, refined sugar, or complicated steps. Ready in under 10 minutes, it’s a healthy yet indulgent treat perfect for both paleo and vegan diets.

Why You’ll Love This Recipe

Made with just 4 pantry-friendly ingredients.
Dairy-free, paleo, vegan, and refined sugar-free.
Quick—ready in under 10 minutes with minimal prep.
Creamy and luscious thanks to coconut cream.
Easily customizable for sweetness and flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups organic coconut cream (from a can, or the thick cream from chilled coconut milk)
½ cup raw cacao powder or unsweetened cocoa powder, sifted
6–8 tablespoons pure maple syrup (adjust to taste)
2 teaspoons pure vanilla extract
Generous pinch fine-grain sea salt

directions

In a small saucepan over low heat, whisk together coconut cream, cacao powder, and maple syrup until smooth. Start with 6 tablespoons of maple syrup and adjust later if needed.
Cook gently over low to medium heat for about 2 minutes, stirring continuously, until the mixture begins to bubble slightly.
Remove from heat. Stir in sea salt and vanilla extract. Taste and adjust sweetness if desired.
Pour pudding into individual bowls or one large dish. Cover and refrigerate until set (at least 2 hours or overnight).
Serve chilled with coconut whipped cream or fresh fruit on top.

Servings and timing

Servings: 6
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Variations

Extra chocolatey: Add 1–2 tablespoons melted dark chocolate for more richness.
Mocha twist: Stir in 1 teaspoon espresso powder.
Nut butter swirl: Add a spoonful of almond or peanut butter before chilling.
Fruit topping: Pair with raspberries, strawberries, or sliced bananas.
Spiced pudding: Mix in a pinch of cinnamon or cayenne pepper for a warm kick.

storage/reheating

Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Not recommended—this pudding is best served cold.

FAQs

Can I use light coconut milk instead of coconut cream?

No, light coconut milk won’t give the same creamy texture. Stick with full-fat cream.

Can I use honey instead of maple syrup?

Yes, honey works, but it will no longer be vegan. Adjust to taste since honey is sweeter.

Do I need to chill the pudding overnight?

It will set in a couple of hours, but overnight chilling gives the best creamy texture.

What if my pudding is too thick?

Whisk in a splash of almond milk, oat milk, or extra coconut milk to loosen it.

Can I make this ahead of time?

Yes, it’s perfect for meal prep. Chill and store in jars for grab-and-go desserts.

Is this pudding kid-friendly?

Absolutely—kids love it! Just adjust the maple syrup for their preferred sweetness.

Can I use regular cocoa powder instead of raw cacao?

Yes, either works—raw cacao is less processed and slightly more bitter.

What toppings go well with this pudding?

Coconut whipped cream, nuts, granola, shaved chocolate, or fresh fruit.

Can I serve this warm instead of chilled?

Yes, it can be enjoyed warm straight from the stove as a thick, hot chocolate pudding.

Is this recipe gluten-free?

Yes, it is naturally gluten-free.

Conclusion

This Easy Paleo & Vegan Chocolate Pudding is a quick, decadent, and healthier dessert that doesn’t compromise on flavor. With its creamy coconut base and rich chocolate taste, it’s a perfect treat for both special occasions and everyday indulgence. Add your favorite toppings and enjoy a guilt-free dessert that’s as wholesome as it is satisfying.