Last Updated on February 26, 2026 by Deliciously Organic Editor
Pudding cups are a fun dessert, but often loaded with processed ingredients, preservatives and additives. Homemade chocolate pudding can be made in about 15 minutes and is a much healthier option!
I recommend using coconut milk and not coconut beverage to get just the right consistency. Some of my favorite chocolate options are Enjoy Life, Theo, and Green and Black’s. All of these option are free of soy which is a common preservative added to chocolate.
You can serve the pudding warm or cold, by itself, or with whipped cream and berries. I hope you enjoy it!
PrintQuick Homemade Chocolate Pudding (Dairy-Free)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
Units
- 1 1/2 cups coconut milk
- 1/4 cup maple syrup
- 1 tablespoon arrowroot powder
- 1/3 cup cocoa powder
- 2 tablespoons boiling water
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 ounces dairy-free dark chocolate, broken into pieces (I used Enjoy Life Chocolate Chips)
Instructions
- Pour the coconut milk into a small saucepan and heat over medium-low until just steaming.
- While the milk is heating, whisk the maple syrup, arrowroot, cocoa powder, and boiling water together in a medium saucepan over medium heat. Whisk in the egg yolks, one at a time, followed by the heated milk mixture. Continue to whisk mixture until it turns very thick, about 5 minutes. Remove from the heat and add the vanilla and chocolate. Whisk until the chocolate is melted and thoroughly combined. Pour the pudding into 4 small bowls (or portable containers if you’d like to pack these for lunch). Cool for 10 minutes and serve. Or, refrigerate for up to 4 days and serve cold.
Do you know cup equivalent of 3 oz of choc chips ?
I wish chocolate recipes would give the chocolate in terms of cocoa powder. I do not use bars or chips.
It’s not a direct “swap” from cocoa powder to chips because the chips will (usually) have a sweetener of some sort. Also, Cocoa powder is primarily cocoa solids whereas chocolate has cocoa solids and cocoa fat. In creamy desserts, chocolate is preferred.
How do I avoid lumps in the pudding. Would that have anything to do with the eggs?
Thank you
Lots of whisking and not overcooking. 🙂
For those having issues with diabetes, Yacon Syrup subs nicely for the maple syrup. (glycemic index of 1) You can also find sugar free (be careful of the sugar subs in these, though) options for the chocolate chips. (Hu, Choc Zero, Lilly’s are a couple of options. Do check their ingredients, first though)
I could have these subbing those two ingredients.
Hi! If I can’t do eggs is there a substitute maybe with a small bit of gelatin? Or will it set up without the yolks?
I haven’t tested this recipe with substitutions, so I don’t know what would lend the exact same flavor and texture.