Smooth creamy coconut milk thickens to the perfect texture in this vegan vanilla pudding. It’s a simple satisfying plant-based dessert. Top with fresh strawberries and blueberries for the perfect 4th of July treat!
You can’t go wrong when you combine coconut milk, vanilla, and fresh berries to create a simple and sweet dessert. This vegan vanilla pudding is thick, creamy, and dairy free! The fresh blueberries and strawberries that are abundant and in season in the summer months make a delicious topping.
Fourth of July will be here before we know it. I’ve been playing around with some ideas of festive recipes to celebrate. The classic sheet cake decorated with fresh berries to look like the American flag is always a good one, but I wanted to create something easier and just as festive.
I love this recipe because I’m always stocked with all the ingredients. No need to run to the grocery store last minute to pick up an obscure ingredient.
If you don’t have fresh berries on hand, no problem! The berries make it a beautiful vegan fourth of July dessert, but you can enjoy this pudding anytime.
However you choose to serve, this one will become a classic anytime your sweet tooth comes calling!
Why You’ll Love this Vegan Vanilla Pudding…
- Dairy Free
- Vegan
- Gluten-Free
- Whole Food Plant-Based
- Simple Ingredients
- Creamy texture
- Rich flavor
- Perfect for anytime of year
Ingredients You Need…
- 15 oz can of full fat coconut milk
- ½ cup of unsweetened almond milk (or other dairy free milk)
- 3 tbsp corn starch
- ¼ cup maple syrup
- Dash of salt
- 1 tsp vanilla extract
- Fresh Strawberries and Bluberries
I use full fat coconut milk. You can sub lite coconut milk to reduce the calories and fat. You’ll need about 2 total cups of dairy free milk.
I found that when I used one can of coconut milk, I was shy about ¼ cup of milk. I added an additional ½ cup of unsweetened almond milk, using the almond milk to combine whisk together with the corn starch, so you’ll have a total of about 2 ¼ cups of dairy free milk.
I recommend using coconut milk over other dairy free milks, but it does give this pudding a coconut flavor. I like that in my vanilla pudding, but if you don’t use 2 cups of dairy free plant-based milk of your choice.
Tools and Equipment You’ll Need
This simple recipe require simple tools:
Using a whisk is important in this recipe to keep the pudding from becoming lumpy. It works much better than using a spoon or spatula.
How to Make Vegan Vanilla Pudding – Step by Step
Step 1: Add ½ cup of almond milk to a small bowl. Add 3 tablespoons of corn starch. Whisk together until combined. Set aside.
Step 2: Heat coconut milk over medium-low heat, melting and whisking to combine. Add maple syrup, and salt. Whisk together to combine.
Note: When you open a can of coconut milk the cream rises to the top, so it is important to warm and combine the coconut milk before adding other ingredients.
Step 3: When coconut milk begins to steam add the almond milk corn starch mixture to the pan, whisk constantly to avoid lumps. Cook over medium heat until it begins to bubble. Reduce heat to low and cook for an additional 5 minutes, whisking every so often.
Step 4: Take off of heat, whisk in vanilla extract. Pour into 3-4 small ramekins.
Note: I poured into 3 ramekins to fill all the way to the top. Serving size will depend on the size of your cups or ramekins.
Step 5: Cover with plastic wrap so that it’s resting on top of the pudding. This will eliminate the top skin that forms on the pudding. Refrigerate for 2 hrs or until pudding is firm and completely cool.
Step 6: While pudding is cooling cut strawberries into thin strips.
Step 7: When pudding has set, remove from the refrigerator. Using the slices of strawberries form a star shape, and place blueberries between the strawberry slices and in the middle to form a star design. Keep refrigerated until ready to serve.
How to Serve and Keep
Serve topped with sliced strawberries, blueberries, raspberries, or blackberries. I cut my strawberries thin to create a star design for the July Fourth holiday, but you can layer your berries on top.
Enjoy it plain and simple without any topping, or sprinkle a few crushed almonds or desiccated coconut on top for crunch.
Keep refrigerated covered with plastic wrap before serving. If making for the holiday, I recommend keeping refrigerated without the berry topping, and placing the berries on top just before serving so that the juice from the berries doesn’t bleed into the pudding.
Pudding will keep in the refrigerator covered for up to 3 days.
Variations
- Use a plant-based milk of your choice. Cashew, soy, and almond milk are the ones I recommend.
- If you do not have maple syrup you can use coconut sugar. Whisk until sugar dissolves.
Top Tips for Making the Perfect Vegan Vanilla Pudding
- Use canned full fat coconut milk for a rich thick consistency.
- Reduce the overall fat and calories by using lite coconut milk.
- If you prefer a less sweet flavor reduce the amount of maple syrup.
- Be sure to warm the coconut milk in the pan on low heat until well combined before adding the other ingredients.
- Whisk corn starch into almond milk well. Slowly add to the coconut milk on the stove whisking consistently so no lumps form.
Check out these other festive vegan recipes!
- Vegan Fourth of July Recipes
- Chocolate Chia Pudding
- Chickpea Brownies
- Vegan Blueberry Cake with Lemon Zest
If you’ve tried this Vegan Vanilla Pudding recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Vanilla Pudding with Fresh Berries
Ingredients
- 15 oz can full fat coconut milk
- ½ cup unsweetened almond milk
- 3 tbsp corn starch
- ¼ cup maple syrup
- 1 tsp vanilla
- ¼ cup strawberries
- ¼ cup blueberries
- dash of salt
Instructions
- Add ½ cup of almond milk to a small bowl. Add 3 tablespoons of corn starch. Whisk together until combined. Set aside.
- Heat coconut milk over medium-low heat, melting and whisking to combine. Add maple syrup, and salt. Whisk together to combine.
- When coconut milk begins to steam add the almond milk and corn starch to the pan, whisk constantly to avoid lumps. Cook over medium heat until it begins to bubble. Reduce heat to low and cook for an additional 5 minutes.
- Cover with plastic wrap so that it's resting on top of the pudding. This will eliminate the top skin that forms on the pudding. Refrigerate for 1 ½-2 hrs or until pudding is firm and completely cool.
- While pudding is cooling cut strawberries into think strips.
- When pudding has set, remove from the refrigerator. Using the slices of strawberries form a star shape, and place blueberries between the strawberry slices and in the middle to form a star design. Keep refrigerated until ready to serve.
Notes
- Use canned full fat coconut milk for a rich thick consistency.
- If you prefer a less sweet flavor reduce the amount of maple syrup.
- Be sure to warm the coconut milk in the pan on low heat until well combined.
- Whisk corn starch into almond milk well. Slowly add to the coconut milk on the stove whisking consistently so no lumps form.
- I poured into 3 ramekins to fill all the way to the top. Serving size will depend on the size of your cups or ramekins.
Absolutely delicious!! I love coconut and this is so tasty especially with the fruit on top.
Mm! This is delicious! I love anything with coconut milk and it’s my staple ingredient as well. I might give this pudding a try for Memorial day celebration.
Fantastic pudding – the texture is just the way I like it, and that coconut milk has certainly done its magic. Not to say about the berries on top – looks amazing!
This pudding is amazing! Such a creamy texture. I loved the coconut flavor also.