Vegan Vanilla Pudding Cups
These vegan Vanilla Pudding Cups are a decadent single serve dessert! Dress them up for any occasion—Valentines, birthdays, New Years—or just enjoy on a Friday night!
Servings: 4 people
Ingredients
For the Vanilla Pudding
- 1/3 cup granulated sugar
- 1 can coconut milk (15 ounce size, I like Thai Kitchen)
- 1/4 cup cold water
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- scraping of a vanilla bean (optional)
For the Chocolate Topping
- 1/4 cup chocolate chips (I like Enjoy Life)
- 2-3 teaspoons coconut oil
Instructions
For the Vanilla Pudding
- Place the sugar and the coconut milk in a small saucepan and stir over medium heat until sugar is dissolved.
- While sugar is dissolving, whisk together the cold water and cornstarch in a small bowl.
- When the coconut milk mixture begins to bubble, pour the cornstarch slurry into the pan, whisking as you pour.
- Lower the heat to medium low and whisk until the pudding thickens. This happens quickly—just 2-5 minutes!
- Once the pudding has thickened remove it from the heat. Whisk in the vanilla extract (and almond extract and vanilla bean scrapings if using).
- Transfer the pudding mixture into 4 individual containers, working quickly before it sets.
- Chill the pudding in the fridge for about 3 hours, or overnight.
For the Chocolate Topping
- Place the chocolate chips and coconut oil in a small microwave safe bowl. Microwave for 1 minute, stopping to stir every 10-15 seconds.
- The chocolate should be melted and very smooth. If not, continue to microwave for 10 seconds at a time, being careful not to burn the chocolate.
- Spoon a small amount of chocolate over the top of each pudding cup, swirling the cup as you go to give it a smooth even layer (you want it to be thin so that you can easily break it with a spoon when eating). Top with sprinkles if desired.
- Allow the pudding to chill for 30 more minutes to set the chocolate. Serve immediately, or store in the fridge for up to 2 days. Enjoy!