Vegan Vanilla Pudding

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 combining coconut milk, vanilla, and fresh berries to create a simple and sweet dessert. This vegan vanilla pudding is thick, creamy, and dairy-free! Make a delicious topping when fresh blueberries and abundant strawberries are in season in the summer months.

I’m a massive fan of chocolate pudding, vegan banana pudding, and chia pudding, but there’s a special place in my heart when it comes to vanilla pudding. It’s simply delicious!

The fourth of July will be here before we know it. I’ve been playing around with some ideas for festive recipes to celebrate. The classic sheet cake decorated with fresh berries to look like the American flag is always good, but I wanted to create something easier and just as festive.

I love this vegan vanilla pudding 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 This Recipe Works

• Dairy Free
• Vegan
• Gluten-Free
• Whole Food Plant-Based
• Simple Ingredients
• Creamy texture
• Rich flavor
• Perfect for any time of year

Ingredients and Notes

Full-Fat Coconut Milk: I use full-fat coconut milk. You can substitute light coconut milk to reduce the calories and fat. I recommend using coconut milk over other dairy-free milk, 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.

Non-Dairy Milk: You’ll need an additional ½ cup of dairy-free milk. Use almond, soy, oat, or any other type of milk you prefer.

Cornstarch: Used to thicken the milk to create a pudding texture. Another option is to use arrowroot powder instead of cornstarch to help the pudding thicken.

Maple Syrup: This natural liquid sweetener is ultra-concentrated, so you don’t need much. If you don’t have maple syrup, use agave syrup, coconut, or organic sugar.

Salt and Vanilla Extract: The vanilla extract gives the pudding its vanilla flavor. Use pure vanilla extract. Another great option is to add vanilla bean paste! This is super delicious in this creamy pudding recipe!

Optional Toppings: I topped my vanilla pudding cups with fresh berries, but you could enjoy it as is or add chocolate shavings or a pinch of cinnamon or nutmeg.

Instructions for Vegan Vanilla Pudding

Step 1: Add ½ cup of almond milk to a small bowl. Add three tablespoons of cornstarch. Whisk together until combined. Set aside.

Step 2: Heat coconut milk over medium-low heat, whisking to combine. Add the 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: Add the almond corn starch mixture to the pan when coconut milk begins to steam, and constantly whisk to avoid lumps. Cook over medium heat until it begins to bubble and boil. Reduce the heat to low and cook for an additional 5 minutes, whisking occasionally.

Step 4: Take the saucepan off of the heat. Whisk in the 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 cool.

Step 6: Cut strawberries into thin strips while the pudding is cooling.

Step 7: When the pudding has been set, remove it from the refrigerator. Use the slices of strawberries to form a star shape, and place blueberries between the strawberry slices and in the middle to create a star design. Keep refrigerated until ready to serve.

How to Serve and Keep

Serve topped with sliced strawberries, blueberries, raspberries, blackberries or bananas, and a dollop of peanut butter!

Enjoy it plain and simple without any topping, or sprinkle a few crushed almonds or desiccated coconut, or chia seed sprinkles on top for crunch. Another option is to top with some dark chocolate shavings!

Keep the pudding refrigerated covered with plastic wrap before serving. If you’re making this recipe for a holiday, I recommend keeping it 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.

The vegan 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, agave syrup, or organic sugar. Whisk until sugar dissolves.

Expert Tips

• 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.

More Vegan Desserts!