Chocolate Pudding with Whipped Vanilla Salted Coconut Cream

Indulge in this creamy, delicious and easy dessert of Whipped Vanilla Chocolate Pudding and Savory Coconut Cream after your healthy Sunday lunch or dinner.

We have added a delicious and healthy vegan chocolate pudding recipe for all you chocolate pudding recipe lovers who have chosen to live a healthy vegan lifestyle.

Chocolate Pudding with Whipped Vanilla Salted Coconut Cream

Chocolate Pudding
Chocolate pudding with whipped vanilla salted coconut cream. Image: Pinterest


  • 1 banana
  • 2 avocados
  • 1 tablespoon raw cacao powder
  • 4 tablespoons of coconut milk
  • 1 scoop vanilla protein powder

For the salted coconut cream with whipped vanilla

  • 440ml coconut cream
  • 1 pinch of sea salt
  • 1 tablespoon icing sugar
  • 1 tablespoon raw cacao nibs

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  1. To make the Chocolate Pudding: Blend the banana, avocados, cocoa, milk, and protein powder in a blender until light and fluffy.
  2. To make the coconut cream: Take the hard coconut cream out of the can and place it in a food processor. Add the stevia and salt and mix until whipped.
  3. To serve layer chocolate pudding and coconut cream with coconut cream on top decorate with cocoa nibs.

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vegan chocolate pudding

Chocolate Pudding
Homemade vegan chocolate pudding. Image: Pinterest


  • 1 tablespoon coconut oil or canned coconut cream, optional
  • 1 cup vegan chocolate chips
  • 2 tablespoons of water
  • 2 cups of unsweetened non-dairy milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¼ cup sugar of choice
  • ¼ cup cocoa powder
  • 1 tablespoon cornstarch


  1. In a blender, add non-dairy milk, cocoa powder, sugar, salt, vanilla extract, and cornstarch. Blend until smooth and everything dissolves.
  2. Next, add some coconut oil or cream (if using) to a medium nonstick pot and let it melt over medium heat. Once hot, add the chocolate chips and stir constantly until completely melted.
  3. Now add the contents of the blender to the pot and beat until everything is well incorporated. Keep beating frequently (but you don’t need to do it constantly once everything is fully combined) until the mixture has thickened, 4 to 7 minutes. Mine always thickens in 3-4 minutes, but that’s because I use the electric burner. Because the power burner gets very hot, I recommend constant whisking if you want to go that route. It is faster but requires a little more maintenance.
  4. If you find that it doesn’t thicken enough (remember it will thicken up a bit in the fridge), you can mix another tablespoon of cornstarch or arrowroot powder in a small bowl (whisk until dissolved) and pour that into the pot and mix to combine.
  5. Once the pudding has thickened, add it to the heatproof containers and let it cool for 15 minutes before putting a lid (or some kind of covering, like plastic wrap) on it.
  6. Refrigerate until cold (at least 3-4 hours). It will harden a bit more in the fridge.
  7. Serve, optionally with vegan whipped cream and chocolate shavings or chips. Enjoy!

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