vegan dark chocolate peppermint pudding
RECIPE TYPE: desserts
  • 3/4 cup cane sugar
  • 1/2 cup dutch processed cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups full-fat oconut milk, stirred
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/2 cup dairy free chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • 1 tub So Delicious Cocowhip dairy free whipped topping or whipped coconut cream
  • crushed peppermint candies
  1. To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan.
  2. Over medium heat, whisk in culinary coconut milk and almond milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
  3. Remove pudding from heat and stir in chocolate chips, vanilla and peppermint extract. Continue to stir until chocolate chips are completely melted.
  4. Immediately pour pudding into serving bowls or jars. Cover pudding with plastic wrap, so it's touching top of pudding to prevent film.
  5. Place pudding in refrigerator to chill completely, 1-2 hours.
  6. To serve, top pudding with cocowhip whipped topping and crushed peppermint candies.
*Full-fat canned coconut milk {shaken} is the same thing as culinary coconut milk. Any of your favorite brands will work perfectly!
Recipe by Sarah Bakes Gluten Free at