If you’ve ever loved a chocolate and coconut Mounds bar, this dairy-free chocolate pudding is the one for you. It’s rich and silky thanks to coconut cream and coconut milk, with real cocoa powder and melted dark chocolate layered in for deep, true chocolate flavor. One of my favorite tricks here is adding just a small pinch of instant coffee. It doesn’t turn the pudding into mocha — it simply deepens the chocolate and makes everything taste more complex. The pudding is also refined sugar-free, sweetened with coconut sugar and date syrup instead of processed sugars.

Finish each bowl with toasted coconut for crunch, a sprinkle of flaky sea salt, and maybe a few chocolate shavings on top. This dairy-free chocolate pudding is an anytime dessert that feels indulgent without trying too hard.

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How Dairy-Free Chocolate Pudding fits AIP Modified and Paleo

This dairy-free chocolate pudding is fully compatible with Paleo and AIP Modified. Coconut milk and coconut cream replace dairy to create a rich, silky texture, while coconut sugar and date syrup provide sweetness without refined sugar. Because this recipe contains chocolate and coffee — both classified as seeds — it fits AIP Modified rather than AIP Core. As with any Paleo or AIP recipe, choose clean coconut milk and coconut cream without stabilizers or gums for the best flavor and texture.

At-a-glance ingredient compatibility

AIP CORE: Not compatible (seeds)
AIP MODIFIED: Fully compatible
PALEO: Fully compatible
WHOLE30: Not compatible (sugar)
PLANT-BASED WHOLE30: Not compatible (sugar)

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Start by whisking together the arrowroot and the cocoa powder.

Cook’s Note

This recipe comes together quickly and needs constant whisking, so it helps to measure everything ahead of time to have within arm’s reach. Also have a 2-quart baking dish or 6 to 8 heat-safe ramekins ready before you turn on the heat.

Add the mixture to the pot and whisk in the coconut cream until all of the chocolate and arrowroot are fully incorporated. Add all of the coconut milk, plus the date syrup, coconut sugar, instant coffee granules and salt, whisking constantly.

Add in the chocolate chunks, and whisk continuously while gently heating to medium high. It will scorch very quickly if left without whisking or stirring for too long. The chocolate and coconut sugar will begin to dissolve and the mixture will slowly begin to thicken as it heats. You’ll notice that it becomes very glossy, and the whisk will leave tracks that hold as it thickens. You’re looking for the pudding to just come to a boil, and as soon as you see those first bubbles break the surface, remove it from the heat.

Cook’s Note

Arrowroot is excellent at thickening, but as soon as arrowroot sits at a boil for too long, it loses its thickening power and instead becomes slimy and gluey. That’s why it’s critical to remove the pudding from the heat just as it begins to boil.

Pour it into a 2-quart baking dish or quickly divide it into heat-safe ramekins. Let the pudding cool for about 15 minutes at room temperature, then cover and chill for around 6 hours to set.

While the pudding sets, make the toppings. I reach for toasted coconut chips and run them through the food processor or a small coffee grinder until they’re a sandy texture. You can also shave additional unsweetened chocolate pieces (for a sweet and bitter balance) or top with flaky sea salt.

Serve the pudding once fully set, topped with toasted coconut and a pinch of flaky sea salt. This is the dessert I make on repeat. It proves that dairy-free desserts don’t have to feel like a compromise — they can be every bit as rich, satisfying and worthy of sharing. Sweetened with date syrup and coconut sugar, the flavor runs deeper than the typical sugar rush. And because it’s so decadent, even a small spoonful feels like exactly enough.

If you love this Dairy-Free Chocolate Pudding, try one of these dairy-free and egg-free desserts next.

Garbanzo Bean Flour Brownies
Dairy-Free Peach Sorbet
Sunbutter & Jelly Bars

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Dairy-Free Chocolate Pudding FAQ

Yes, this dairy-free chocolate pudding is completely plant-based. Homemade pudding typically also contains eggs, and this pudding is egg-free, as well.

Chocolate comes from the seed of the cacao fruit. On AIP Core, all seeds are eliminated because they can be inflammatory for some people. AIP Modified allows a number foods less likely to be inflammatory, in favor of variety and nutritional density. Among those new options are seeds, which are fully allowed on the AIP Modified program. This also includes seed spices and seed butters. That means chocolate is allowed, and so is coffee, which is also classified as a seed.

Yes, you can leave out the instant coffee. There are plenty of reasons why you might want to leave it out. For example, if you’re not able to find an instant coffee that has clean ingredients, or if you find coffee irritating to your digestion, even in small amounts.

The ratio of one can of coconut cream to two cans of coconut milk is the ideal combination for add richness and creaminess. You can use all coconut milk, but you’ll have a slightly lighter, more airy pudding. I’ve tested this a handful of times with two cans of coconut cream and one can of coconut milk, and found that that final texture of the pudding is very thick and dense. If that’s the texture you prefer, then this may be a good swap for you, but I wouldn’t recommend making the recipe entirely with coconut cream.

Ingredients

⅔ cup unsweetened cocoa powder
¼ cup arrowroot powder
1 13.5-oz can coconut cream
2 13.5-oz cans coconut milk
½ cup date syrup
½ cup coconut sugar (golden or blonde)
1 tsp instant coffee granules, (optional)
½ tsp Kosher salt
3 oz unsweetened 100% cocoa chocolate bar, chopped
¼ cup unsweetened toasted coconut chips (optional, for topping)
Flaky sea salt (optional, for topping)

Instructions

Have a large heat-safe baking dish or individual ramekins ready.
In a large saucepan, whisk together the cocoa powder and arrowroot, then whisk in the coconut cream until smooth.
Add the coconut milk, date syrup, coconut sugar, coffee granules, and kosher salt, whisking until fully combined, then add the chopped chocolate.
Set the pan over medium heat and cook, whisking constantly, until the mixture thickens, turns glossy, and the whisk leaves defined tracks that briefly hold, about 5 to 7 minutes.
Heat until the mixture just begins to simmer. Once the first bubbles appear, immediately remove from heat.
Pour into the large baking dish or individual ramekins. If the pudding sits in the hot saucepan for any time while you portion it out, stir regularly from the bottom to prevent scorching from residual heat.
Let the pudding cool slightly, for about 15 minutes, then cover and refrigerate until fully set, at least 6 hours.
While the pudding chills, prepare the toppings. Pulse the toasted coconut chips in a food processor or spice mill until finely ground and sandy. You can also shave just a bit of extra bar chocolate for topping. Set aside for serving.
To serve, sprinkle with the crumbled toasted coconut, shaved chocolate and a pinch of flaky sea salt, if desired.

Course: Dessert

Cuisine: AIP Modified, Paleo

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Dairy-Free Chocolate Pudding