Whenever my kids ask for a special treat, I know the answer is often found in our trusty Coconut Almond Chocolate Pudding. One evening after a long day, my youngest surprised me by saying, “Can you make your coconut pudding? The one with chocolate and almonds?” That moment stuck with me, reminding me how something so simple could bring such joy.
This Coconut Almond Chocolate Pudding wasn’t always my go-to. There was a time when I struggled to get the consistency just right—too runny or too thick, it wouldn’t sit well with my family. But after a few tries, I figured out the trick to balancing creaminess and chocolatey goodness, and now I make it with confidence every single time.
What makes this pudding special isn’t just the taste but how it gathers everyone around the table. My kids debate over who gets the last bite, and even my husband, usually not a pudding fan, looks forward to it. It’s the kind of dessert that doesn’t feel like an afterthought but a star of the meal.
If you’re looking for a dessert that’s dairy-free, gluten-free, and packed with flavor, this Coconut Almond Chocolate Pudding fits perfectly. It’s a healthy chocolate pudding recipe that doesn’t skim on deliciousness—just pure, comforting delight. I invite you to try it with your family and watch how it brings smiles and maybe even a few happy debates at your dinner table.
This pudding also reminded me of another recipe we love on MomsGate—the homemade chocolate croissants. If your family enjoys this Coconut Almond Chocolate Pudding, they’ll likely enjoy those buttery, chocolaty treats too.
What You’ll Need
To make this Coconut Almond Chocolate Pudding, here’s what you’ll gather:
- 1 can (13.5 oz) full-fat coconut milk – For the best Coconut Almond Chocolate Pudding, I recommend using canned full-fat coconut milk. It’s richer and gives that creamy texture.
- 1 ½ cups unsweetened almond milk – Almond milk chocolate pudding shines with good-quality almond milk. I buy the plain, unsweetened kind to avoid excess sugars.
- ½ cup unsweetened cocoa powder – Use a high-quality cocoa powder to get that deep chocolate flavor.
- ⅓ cup maple syrup or agave nectar – This keeps the pudding sweet without processed sugars.
- 3 tablespoons cornstarch or arrowroot powder – This thickens the pudding perfectly for a dairy-free chocolate pudding texture.
- 1 teaspoon pure vanilla extract – Vanilla always rounds out the chocolate nicely.
- A pinch of salt – Just a little salt brings out all the flavors.
- ½ cup sliced almonds, toasted – My family prefers when I toast the almonds first; it adds a wonderful crunch and nuttiness to this Coconut Almond Chocolate Pudding.
You’ll find everything for this Coconut Almond Chocolate Pudding at your regular grocery store. If you want to swap almond milk for oat or cashew milk, go ahead—this recipe is forgiving if you need to swap ingredients due to allergies or preferences.
For a fun twist, consider adding a sprinkle of cinnamon or a splash of almond extract to boost the almond flavor without adding extra nuts. It’s an easy way to make the pudding your own without complicating things.
This Coconut Almond Chocolate Pudding ingredient list keeps things simple without sacrificing flavor, which is perfect for busy home cooks like you and me trying to find comfort food that’s doable on weeknights.
How to Make It
Here’s how you’ll whip up your Coconut Almond Chocolate Pudding:
- Start by toasting your almonds. Spread sliced almonds on a baking sheet and toast in a 350°F oven for about 5-7 minutes until golden and fragrant. Set aside for later.
- Mix the dry ingredients. In a medium bowl, whisk together the cocoa powder, cornstarch, and salt. This helps keep lumps away and makes mixing easier.
- Combine liquids. In a medium saucepan, pour in the coconut milk, almond milk, and maple syrup. Stir well before heating.
- Whisk in the dry mix. Slowly add your dry cocoa mixture to the saucepan, whisking to combine evenly. This is where you’ll see your pudding start to look promising.
- Cook over medium heat. Stir continuously as the mixture heats. This Coconut Almond Chocolate Pudding typically takes me about 8-10 minutes to thicken nicely.
- Look for thickening. You’ll know your Coconut Almond Chocolate Pudding is ready when it coats the back of a spoon and leaves a clean line when your finger runs through it.
- Remove from heat and add vanilla. Stir in the pure vanilla extract. Your kitchen will smell amazing while this Coconut Almond Chocolate Pudding cooks—just like a cozy chocolate treat.
- Pour into serving dishes. Spoon the pudding into small bowls or ramekins.
- Chill for at least 2 hours. Pop the Coconut Almond Chocolate Pudding in the fridge to set. Don’t worry if it looks a little glossy or shiny—that’s just the coconut milk doing its magic.
- Top with toasted almonds before serving. The crunch makes every spoonful extra special.
Here’s where I used to mess up my Coconut Almond Chocolate Pudding—rushing the thickening step. Slow and steady wins the race for the perfect texture. While your pudding chills, you can check out another dessert idea like these Almond Cherry Cookies to impress your family next time.
Serving Ideas
Everyone reaches for seconds when this Coconut Almond Chocolate Pudding comes out with toasted almonds on top. It’s perfect for quiet weeknights, weekend celebrations, or whenever the family needs a little chocolate pick-me-up.
- Fresh berries like raspberries or strawberries for a fresh contrast,
- A sprinkle of coconut flakes or a drizzle of almond butter for extra nutty flavor,
- A dollop of dairy-free whipped cream to make this vegan coconut dessert feel extra indulgent.
If you’re planning a party or potluck, this Coconut Almond Chocolate Pudding is a winner because it’s elegant and simple. Try serving it in clear glasses so everyone can admire the rich chocolate custard before digging in.
Leftovers keep well in the fridge for up to 3 days. I like to stir mine before reheating just a little in the microwave for a warm twist on this gluten-free chocolate pudding.
For more ideas, check out the white almond cake that’s easy and delicious — a perfect sibling dessert to this one.
I’ve also tried adding a pinch of chili powder for a spicy kick, which was a surprising hit at a family get-together!
Your Questions Answered
Can I make this Coconut Almond Chocolate Pudding ahead of time?
Absolutely! I usually make it the day before when my schedule is tight. It sets perfectly overnight in the fridge, and all those flavors meld beautifully.
What if I don’t have cornstarch?
Arrowroot powder works just as well for this Coconut Almond Chocolate Pudding. If you’re out of both, a little tapioca starch is okay but watch the thickening closely.
Is this pudding really dairy-free?
Yes! Using coconut milk and almond milk means this dairy-free chocolate pudding fits nicely into vegan and dairy-free diets.
Can I use sweetened almond milk?
You can, but I recommend reducing or skipping the sweetener in the recipe so it doesn’t get overly sweet.
How do I store leftover Coconut Almond Chocolate Pudding?
In an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, but you can warm it gently if you like.
My pudding isn’t thickening; what’s wrong?
Make sure to whisk constantly while cooking and cook a bit longer if needed. Patience is key! Also, double-check your thickener’s freshness.
Can I freeze Coconut Almond Chocolate Pudding?
Freezing changes the texture, making it a bit grainy, so I don’t recommend it. It’s best fresh or refrigerated.
This Coconut Almond Chocolate Pudding reminds me of other luscious vegan treats like the Mint Chocolate Pudding with DIY chocolate cups. If you want to expand your dairy-free dessert options, check it out!
The Final Word
This Coconut Almond Chocolate Pudding has earned its place in my recipe collection because it hits all the right notes—comfort, flavor, and simplicity. It’s a dessert that feels special without complicated steps.
My Coconut Almond Chocolate Pudding Tips:
- Use good quality canned coconut milk for the creamiest texture.
- Toast your almonds to bring out that toasty crunch and flavor.
- Be patient while cooking; letting the pudding thicken slowly will make all the difference.
I’ve tried versions swapping maple syrup for honey (which my husband loved) and even added coffee powder for a mocha twist that my teens are obsessed with. My youngest adores it plain with just the almonds, keeping it simple and classic.
If your family values recipes that are dairy-free, gluten-free, and easy to make, this Coconut Almond Chocolate Pudding might just become your new favorite. I hope it brings your family just as many smiles and cozy moments around your table.
For more comforting chocolate desserts, check out the Chocolate-Cinnamon Arroz con Leche, a gentle twist on classic rice pudding everyone will enjoy.
Remember, every kitchen win starts with trying. You’ve got this Coconut Almond Chocolate Pudding waiting to be your family’s next favorite. Happy cooking!
Coconut Almond Chocolate Pudding
This creamy Coconut Almond Chocolate Pudding combines rich chocolate with nutty almond and tropical coconut flavors for a naturally delicious and wholesome dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 cups coconut milk
- 1/4 cup almond butter
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- Pinch of salt
- Chopped almonds, for garnish
Instructions
- In a medium bowl, whisk together coconut milk, almond butter, cocoa powder, maple syrup, vanilla extract, and a pinch of salt until smooth.
- Stir in the chia seeds ensuring they are evenly distributed.
- Cover the bowl and refrigerate the mixture for at least 4 hours or overnight to allow it to thicken.
- Before serving, stir the pudding well and divide into serving bowls.
- Garnish with chopped almonds and serve chilled.
Notes
For a richer flavor, use full-fat coconut milk and let the pudding set overnight. You can also top with toasted coconut flakes for added texture.