I still remember the first time I made this Coconut Almond Chocolate Pudding for my family. It was one of those evenings when nothing in the fridge seemed to work for dessert. I wanted something comforting yet light, without dragging out a complicated recipe. This pudding came through like a charm. Everyone—even my picky eater niece—loved it, and it quickly became a family favorite. Since then, the Coconut Almond Chocolate Pudding has been a go-to in my home when I want a sweet treat that feels indulgent but is surprisingly simple to make.
What makes this Coconut Almond Chocolate Pudding stand out is how it fits perfectly into everyday cooking. The ingredients are straightforward, nothing fancy or hard to find, and it’s a dairy-free chocolate dessert that suits lots of diets. It’s rich and creamy, thanks to the coconut cream and almond milk pudding base, but without any heaviness. Plus, it’s a vegan chocolate pudding that satisfies cravings in a wholesome way. I love that it’s a dish I can whip up even on busy weeknights when I want something homemade and dependable.
For anyone who’s been searching for a dessert that combines simple ingredients with reliable results, this Coconut Almond Chocolate Pudding is it. Whether you’re new to making dairy-free chocolate desserts or a seasoned cook looking for a tasty almond milk pudding recipe that doesn’t mess around, this one’s worth trying. It’s one of those recipes that once you know it, you keep coming back to. If you’re excited to find a dessert that feels like home and keeps everyone happy, let me walk you through this one—I promise it won’t let you down.
What You’ll Need:
- 1 can (13.5 oz) full-fat coconut milk – This is your base for the coconut cream dessert richness. I always grab the regular grocery aisle brand; no need for the organic specialty.
- 1 cup unsweetened almond milk – You’ll want almond milk pudding for that smooth, nutty flavor. If you don’t have almond milk, soy milk works fine too.
- 1/2 cup cocoa powder – Go for unsweetened cocoa powder; it gives this Coconut Almond Chocolate Pudding its deep chocolate flavor.
- 1/3 cup maple syrup – This natural sweetener keeps it vegan and adds just the right touch of sweetness.
- 1 ripe avocado – For a creamy texture, this chocolate avocado pudding twist is key. It blends in without a strong avocado taste, just smoothness.
- 1 teaspoon vanilla extract – Adds warm flavor that pairs beautifully with all the cocoa and coconut.
- 1/4 teaspoon salt – Balances out the sweetness and brings all the flavors together.
- Optional: sliced almonds for topping – A little crunch to finish it off, and I like to add a sprinkle of chopped toasted coconut too for an extra coconut cream dessert vibe.
No worries if you don’t have avocado on hand. I’ve made this pudding without it, relying on more coconut milk for creaminess. It still works as a dairy-free chocolate dessert but with a slightly different texture.
Budget-wise, this Coconut Almond Chocolate Pudding is reasonable because the ingredients keep well and you can make it anytime without special shopping trips. I like making a double batch and storing leftovers covered in the fridge—they keep nicely for 3-4 days.
If you’re short on time, keep a can of coconut milk chilled in the fridge. When you’re ready to make the pudding, pour off the liquid, scoop the thick coconut cream on top, and that’s your shortcut to rich coconut cream dessert without waiting.
Let’s Make It Together:
- Start by chilling your can of coconut milk overnight, if possible, so the cream separates well. This Coconut Almond Chocolate Pudding gets its lovely texture from that thick, creamy coconut cream.
- In a blender, combine the coconut cream (scooped from the top), almond milk, cocoa powder, maple syrup, ripe avocado, vanilla extract, and salt.
- Blend on high for about 1-2 minutes until everything is smooth, creamy, and velvety. You’ll see the colors turn rich chocolate brown.
- Taste the mixture and adjust sweetness if needed. Some prefer a bit more maple syrup. I usually add a touch extra, but keep it balanced.
- Pour the pudding into your serving bowls or ramekins. This recipe makes enough for about 4 medium servings.
- Chill in the fridge for at least 2 hours. This Coconut Almond Chocolate Pudding thickens and firms up beautifully while chilling. The wait is worth it.
- While the pudding chills, you can prepare toppings like chopped almonds or toasted coconut flakes. I like this multitasking tip because it saves time after dessert.
- Once chilled, give the pudding a little stir, then garnish with your toppings. Serve it straight up or with fresh berries for a bright contrast.
- Don’t worry if your Coconut Almond Chocolate Pudding looks a little loose right after blending—that thick chill time helps it set perfectly.
From start to finish, this Coconut Almond Chocolate Pudding takes about 20 minutes active time and a couple of hours chilling. But it’s hands-off mostly, so you can relax or prep a quick dinner while it’s setting. I’ve learned not to rush the chilling stage—your patience shows up in the final creamy texture.
How to Serve & Enjoy:
Typically, I serve this Coconut Almond Chocolate Pudding chilled in small glass dishes. It’s perfect for cozy dinners or casual get-togethers. Sometimes, I add a dollop of whipped coconut cream on top for an extra treat.
This pudding pairs wonderfully with fresh fruit like raspberries or sliced bananas. The tartness of berries and creamy texture of this coconut cream dessert create a lovely balance.
For a little crunch, I sprinkle toasted almond slivers right before serving. It adds texture to the smooth pudding, creating a nice mouthfeel.
If you’re hosting, this dairy-free chocolate dessert is a crowd-pleaser that doesn’t require fuss. It’s also a great make-ahead dessert for holidays or potlucks.
Leftovers? Try freezing small portions for a frozen treat that tastes like chocolate mousse.
Seasonally, I’ve added a pinch of cinnamon or a splash of orange extract to bring warm fall or winter vibes. Those shifts make this Coconut Almond Chocolate Pudding feel festive without extra effort.
Friends often ask for this pudding recipe because it feels indulgent but healthy—a combination that’s hard to beat. If you love this, your family might also enjoy my chocolate mint pie or chocolate mint crinkles for more reliable dinner ideas with chocolate flavors.
Your Questions Answered:
Q: Can I make this Coconut Almond Chocolate Pudding ahead of time?
A: Absolutely—and I recommend it. Making it a day ahead lets it thicken perfectly. Store it covered in the fridge and give it a quick stir before serving. It’s a go-to make-ahead dessert in my house.
Q: What’s a good substitute for avocado in this Coconut Almond Chocolate Pudding?
A: If avocado isn’t your thing or not available, just increase the coconut cream amount a bit. You still get creaminess from the coconut and almond milk pudding base, though it’s less rich.
Q: How do I adjust this Coconut Almond Chocolate Pudding for fewer or more people?
A: This recipe scales up or down easily. Just keep the ratios the same. Need dessert for two? Halve it. Hosting guests? Double it. It’s flexible and dependable.
Q: Is this Coconut Almond Chocolate Pudding truly vegan?
A: Yes! Using almond milk pudding, coconut cream, and maple syrup keeps it completely plant-based. If you want more vegan options, check out this Vegan Chocolate Coconut Pudding Pie from Against All Grain.
Q: Can I use regular milk instead of almond milk?
A: You could, but then it wouldn’t be dairy-free. The almond milk pudding is key for keeping that dairy-free chocolate dessert vibe.
Q: What’s the secret to a smooth Coconut Almond Chocolate Pudding?
A: Ripe avocado and thorough blending. Make sure your avocado is soft and blend until creamy. The texture improves with chilling as well.
Q: Are there variations to this recipe?
A: Yes! Some friends add a pinch of espresso powder for mocha flavor. Others mix in chia seeds for added texture, like in this chocolate avocado pudding recipe or this 10 Minute Vegan Chocolate Avocado Pudding from The Blender Girl.
Final Thoughts:
This Coconut Almond Chocolate Pudding holds a special place in my recipe collection because it’s consistently delicious and easy. I’ve made it many ways, but the versions I return to most are:
My Best Coconut Almond Chocolate Pudding Tips:
- Always use full-fat coconut milk for the best creaminess.
- Chill the pudding long enough to let it set perfectly—patience pays off.
- Don’t skip the ripe avocado; it makes a noticeable difference in smoothness.
Three variations I’ve tested successfully are adding espresso powder for a mocha twist, a pinch of cinnamon for warmth, and a touch of orange zest for a seasonal brightness.
The classic Coconut Almond Chocolate Pudding version gets requested the most from family and friends. It’s reliable for everyday cooking but special enough for company.
I encourage you to make this pudding your own—experiment with toppings or flavor tweaks. Above all, I hope you love how satisfying and doable this Coconut Almond Chocolate Pudding is in your kitchen. When you want a dessert that feels like home, this one’s ready to deliver every time.
For more chocolate dessert ideas, you might want to check out my Chocolate Mint Pie or Chocolate Cut Out Heart Cookies, both crowd-pleasers that pair well with this pudding.
Happy cooking, friends!
Coconut Almond Chocolate Pudding
This Coconut Almond Chocolate Pudding is a creamy, rich dessert that combines the tropical flavor of coconut with crunchy almonds and decadent chocolate for a naturally sweet treat.
- 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
- 1 cup coconut milk
- 1/2 cup almond milk
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 tablespoon chia seeds
- 2 tablespoons shredded coconut (for topping)
- 2 tablespoons chopped almonds (for topping)
Instructions
- In a blender, combine coconut milk, almond milk, cocoa powder, maple syrup, almond butter, vanilla extract, and sea salt. Blend until smooth.
- Pour the mixture into a bowl and stir in the chia seeds until evenly distributed.
- Cover and refrigerate for at least 4 hours or overnight, allowing the pudding to thicken.
- Before serving, stir the pudding and transfer to serving bowls or glasses.
- Top with shredded coconut and chopped almonds for added texture and flavor.
Notes
For a colder treat, chill the pudding overnight and serve with fresh berries or a drizzle of dark chocolate sauce.