Dairy Free Chocolate Pudding with Almond Milk

Smooth, delicious, and perfectly creamy dairy free chocolate pudding made with almond milk or coconut milk! This homemade pudding recipe is way better than boxed varieties, and you only need six simple ingredients to make it.

Prep: 12Cook: 3 hoursTotal: 3 hours 12 minutes
Servings: 5


  • ⅓ cup coconut sugar (or other granulated sugar)
  • 3 tablespoons arrowroot starch 
  • 2 tablespoons cocoa powder
  • Pinch of sea salt
  • 2 ¼ cups unsweetened almond milk (or other dairy free milk)
  • ⅔ cup chocolate chips*
  • 1 teaspoon vanilla extract


  1. Mix: In a medium saucepan, combine the coconut sugar, arrowroot starch, cocoa powder, and salt. Whisk the dry ingredients together until no clumps remain. Slowly pour the milk into the saucepan and whisk to combine. 
  2. Heat and Stir: Place the saucepan over medium heat and whisk until the mixture is heated and no clumps remain. Add the chocolate chips and whisk until melted.
  3. Simmer: Once the chocolate chips are melted, bring the mixture to a simmer. Whisk continually until the pudding has thickened and coats the back of a spoon, about 2-3 minutes. Once thickened, remove the saucepan from the heat and let the mixture cool slightly, about 1-2 minutes. Add the vanilla extract and whisk to combine.
  4. Transfer to Cups: Immediately transfer the pudding to individual serving cups. You can separate the mixture into five ½-cup servings, or three servings just over ¾-cup. Place food storage wrap directly on top of the pudding to prevent film from forming if desired. Let the pudding set in the refrigerator for 2-3 hours.
  5. Serve: Top with chocolate shavings, coconut whipped cream, or fresh berries before serving. This pudding is best if eaten same day, but can be stored in the refrigerator for up to 3 days. Enjoy!


  • *If you have a dairy allergy, make sure to use chocolate chips that are dairy free. I’ve successfully used a variety of chocolate chips in this recipe, but find semi-sweet chocolate chips like Enjoy Life Semi-Sweet Mini Chocolate Chips gives the best flavor.
  • You can swap cornstarch for arrowroot. 
  • You can use any dairy free milk with this recipe. I’ve tested this with both almond and coconut milk from a carton, and canned coconut milk. If you use canned coconut milk, the end result will be much thicker and richer.
  • If the pudding hasn’t thickened after a couple of minutes of whisking, raise the temperature slightly so the pudding begins to simmer. Once it begins to simmer, whisk again and continue until it’s thickened.
  • While the film on top doesn’t bother me, you can place food storage wrap directly on top of the pudding to prevent skin from forming.
  • If you transfer the mixture to a single large glass bowl for storage, let the pudding cool in the refrigerator before placing a lid on top to let the steam dissipate.
© Coconuts & Kettlebells

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