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.

Vegan Pudding

This easy homemade recipe for vegan pudding is healthier than store-bought instant-pudding. It only takes 5 ingredients to make this creamy dairy-free treat
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Course: Dessert
Cuisine: American
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins
Servings: 4 servings
Calories: 291kcal
Author: Yumna Jawad


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


  • 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.
  • 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.
  • After whisking for about 5-7 minutes, the mixture will thicken like pudding.
  • Stir in the vanilla extract and pinch of salt, then divide the pudding equally into four containers.
  • Place the containers in the fridge for at least one hour to allow the pudding to set and chill.
  • 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.


Serving: 1g | Calories: 291kcal | Carbohydrates: 19g | Protein: 2g | Fat: 24g | Saturated Fat: 21g | Sodium: 16mg | Potassium: 271mg | Sugar: 6g | Vitamin C: 1.2mg | Calcium: 31mg | Iron: 3.8mg