This dairy free chocolate pudding is creamy and rich – you won’t miss the dairy at all with this sweet treat! This is the perfect easy dessert recipe to try if you are new to a dairy free diet.
Do you remember what you used to pack in your lunch when you were growing up?
I used to love Jello chocolate pudding cups – those were my favorite.
My children have never had a pudding cup, because they aren’t safe for them, but that doesn’t mean that they can’t still have delicious dairy free chocolate pudding.
In fact, this homemade pudding is so much richer and more chocolatey than the little store-bought pudding cups. It’s made with just a few ingredients that you probably already have in your pantry. It’s creamy, delicious, and just right when topped with whipped coconut cream. Kids and adults love this decadent dessert.
Ingredient Notes
- Non-Dairy Milk – I think most neutral tasting non-dairy milks would work well in this recipe. Use the one that is safe for your dietary needs. A neutral tasting milk like rice milk, coconut milk, or soy milk will give a good result. Stronger tasting milks like hemp milk or flax milk may not work as well.
- Cornstarch – The best thickeners are corn starch, tapioca starch, or potato starch. I like using cornstarch, but if you can’t have corn, you can try tapioca or potato starch. You could even use gluten free flour in a pinch – just whisk it well to remove any lumps.
- Sugar – I used organic cane sugar. You could use regular granulated sugar or coconut sugar. Coconut sugar will change the flavor of this pudding slightly.
- Dairy Free Chocolate Chips – Enjoy Life and PASCHA Chocolate both make delicious dairy free and allergy friendly chocolate chips. I prefer dark chocolate chips for a richer tasting pudding.
Step by Step Instructions
- Place the dry ingredients in a heavy-bottomed pan and whisk together.
- Add the non-dairy milk one cup at a time, stirring well to avoid lumps.
- Cook the pudding over medium heat until it is thick enough to coat the back of a spoon.
- Reduce the heat to low and add the chocolate chips and vanilla extract.
- Stir until the chocolate chips are melted.
- Chill the pudding in the refrigerator for three hours. When you’re ready to serve it, spoon into bowls and cups and top with whipped topping and chocolate shavings if you like.
Tips for Success
- Use a heavy bottomed saucepan so that the ingredients don’t scorch
- Make sure you stir constantly while cooking to reduce any lumps
- If you don’t want a skin to form on top of the pudding, press a piece of plastic wrap on top of the pudding as it cools
Toppings
Try topping your pudding with any of these items:
- fresh berries (raspberries, blueberries, strawberries)
- So Delicious Coco Whip or another dairy free whipped topping
- sprinkles (depending on your allergies, Vermont Nut Free makes sprinkles that may work for you)
- toasted coconut flakes
More Pudding Recipes
Disclosure: This post contains affiliate links.
Recipe
Dairy Free Chocolate Pudding.
Ingredients
- ¼ cup corn starch or tapioca starch
- ½ cup organic cane sugar
- 6 Tablespoons unsweetened cocoa powder
- 3 cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
- 1 teaspoon vanilla extract
- 1 cup dairy free chocolate chips
Instructions
- Whisk together the corn starch, organic cane sugar, and cocoa powder in a heavy bottomed pot.
- Add the non-dairy milk one cup at a time, stirring well to reduce any lumps. Cook over medium heat, stirring constantly as the pudding thickens.
- Once it is thick enough to coat a spoon, stir in the dairy free chocolate chips and vanilla and reduce the heat to low. Stir to make sure the chocolate chips melt.
- Pour the pudding into a heat safe glass bowl and let it cool for about an hour, then transfer to the refrigerator. If you want to avoid a skin forming on the top of the pudding, place plastic wrap directly on top of the pudding.
- Let it cool in the refrigerator for at least three hours, then enjoy!
Notes
Nutrition
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Walker MacBeath
Delicious! I needed a DF chocolate for an oreo delight recipe and this worked perfectly. I could have adjusted to 4 servings and had enough but who doesn’t love leftovers?
Kelly Roenicke
So glad you enjoyed this!
TANYA
Fantastic and so easy!
Connie
This was very good, though calories are pretty high. I used silk almond milk unsweetened; 30 calories per cup. I also cut back on the chocolate chips, by a 1/4 cup. And it was still very good.
Michele
Used 1 can of coconut milk and then the rest almond milk up to 3 cups. Used the coconut milk for extra richness and creaminess. I used espresso chocolate chips. It is absolutely amazing and you don’t miss the dairy at all. We ate it after an hour of chilling because it was too good to wait any longer.
Harley
Super super yummy!! Tastes exactly like chocolate pudding, I’ve missed chocolate since going gluten and dairy free. No film ever appeared on top during cooling. No amount of time for stirring is specified, I stirred it for around 7 minutes until it was thick enough. The chocolate chips will melt if put in the pudding while it’s still hot, so I’d recommend putting them in a little later. Lasted about a week in the fridge. Definitely will make again (:
Tina R
I am VERY new to this! What would be a “neutral” flavor non-dairy milk?
Harley
I used unsweetened almond milk, it was super yummy with it!
Char R
Could I use coconut sugar instead of the cane sugar in the df chocolate pudding recipe?
Thank you=e
Char in Wi.
Kelly Roenicke
That should work fine!
Sparkie
Thank you so much. My first dairy free pudding. It
is So good I started eating it before it was cold. Thanks for taking the time to post this delicious recipe
Kelly Roenicke
So happy you liked it, thank you for letting me know!
Kathy
My son was on the top 8 allergen free diet. He’s gotten dairy back and is doing well. This pudding was so delicious that I make it anyway. It’s really rick and creamy and chocolaty! The tip about placing the plastic wrap on top was great. The skin kind of grosses me out.
Kelly Roenicke
I’m so happy that this was a hit! Thank you for letting me know!
Katie
Great recipe!
Eileen Rhoadarmer
This sounds great! And I love that it’s not dependent on coconut. Thanks!
Angelic
Hi are the nutrient facts based on one serving or if you ate all six servings… sorry I was a bit surprised at the calorie count.. just want to make sure.
Kelly Roenicke
It is 299 calories per serving. The serving size is about 1/2 cup. It’s not low calorie due to the sugar and all the chocolate chips.