Vegan Pudding

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This easy homemade recipe for vegan pudding will have you forgetting all about store-bought instant-pudding. You only need a few ingredients to make this creamy dairy-free treat. Add your favorite fruits on top, or use it like you would pie filling in other desserts. It's rich, creamy and completely versatile!

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Vegan Pudding

The homemade vegan pudding uses 5 ingredients and is made within 5 minutes! It is lighter in calories and fat than traditional pudding. Big bonus for me when it comes to healthier dessert options!

Homemade vegan pudding made with 5 simple ingredients within 5 minutes, topped with strawberries, mangoes, kiwi and blueberries with 4 baby spoons on a plate.

Have you ever seen what’s in the ingredients of instant-pudding boxes?

  • Sugar
  • Modified Cornstarch
  • Artificial flavor
  • Salt
  • Disodium phosphate
  • Tetrasodium pyrophosphate
  • Mono-and diglycerides
  • Yellow #5
  • Yellow #6
  • BHA

Ummm…. no thank you.

How about just the following?

  • Coconut milk
  • Cornstarch
  • Maple syrup
  • Vanilla extract
  • Salt

The good news is I can pronounce all those, and it’s simple everyday ingredients and a few minutes of stirring to make your own pudding. I made it into a vegan pudding by using plant-based milk, but you can also use regular milk. I think sometimes we’re in a bind and the instant-box stuff can be a life saver. That’s totally cool. But if pudding is something you and your family enjoy often, it might be worth it to try making it on your own.

Especially after you see how easy it is to make!

How to Make Vegan Pudding

Here’s the cool thing about this recipe. You throw it all in a small saucepan. You whisk gently for a few minutes and you have pudding. Technically you should let it set in the fridge for the best consistency, but here’s a little secret…you don’t have to! It’s *so* good when it’s warm!

Vegan pudding in a small silver saucepan getting mixed with a whisk

The non-vegan homemade pudding recipes will usually contain eggs to bind the mixture and add a more rich flavor to it, but the mixture binds really well with the cornstarch, and I think the vanilla extract adds a lovely richness to the recipe!

Vegan pudding poured into 4 glass jars with view from above along with blue kitchen towel

How to Use Vegan Pudding

So this is a simple basic vegan pudding with hints of vanilla. I love eating it as is with lots of fruit. You can also incorporate it into other desserts or use it as a base for other dessert recipes like these winners:

No-Bake Cheesecake

Banana Pudding Parfait

There are so many ways to eat it and enjoy you, you’ll find yourself making this all the time…it’s the perfect simple dessert!

Homemade vegan pudding made with 5 simple ingredients within 5 minutes, topped with strawberries, mangoes, kiwi and blueberries with 4 baby spoons on a plate.

Watch How to Make Vegan Pudding (1 min.)

I hope you love this healthy-ish feelgood dairy-free vegan pudding. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.


  • 2 cups coconut milk (I like using Califia)
  • 1/3 cup cornstarch
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt


  1. In a small saucepan over medium heat, add the coconut milk, corn starch and maple syrup, and stir well to combine all the ingredients together.
  2. Turn down the heat to a low simmer, and start whisking lightly but constantly as the mixture heats. It’s important not to stop whisking in order to avoid any clumps.
  3. After whisking for about 5-7 minutes, the mixture will thicken like pudding.
  4. Stir in the vanilla extract and pinch of salt, then divide the pudding equally into four containers.
  5. Place the containers in the fridge for at least one hour to allow the pudding to set and chill.
  6. Top the pudding with your favorite fruits and super foods and enjoy cold.


  • Gadgets: I used these Weck jars to store the pudding…arent’ they adorbs?!
  • Nutrition: The nutrition label is only for the pudding and doesn’t not include any toppings.
  • Storage: Store any leftovers in an airtight container for up to 7 days.


  • Reply
    May 29, 2018 at 6:26 am

    An interesting video to watch. New tricks to scoop kiwi & mango. I tried it with all the fruits in one bowl. Simple and delicious.

  • Reply
    May 27, 2018 at 6:24 pm

    I’m trying this for Memorial Day! Thanks for the recipe!!

  • Reply
    May 26, 2018 at 12:18 am

    This looks so refreshing for summer!!! Can I use KOH coconut milk though? Or should I use the canned ones?

    • Reply
      Yumna Jawad
      May 26, 2018 at 8:24 pm

      Thank you! It tastes great, and I actually used Califia coconut milk in the bottle, so you can definitely use KOH coconut milk! It would work better than canned in this recipe. Enjoy!

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