This post has been sponsored by Rodelle. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
When I was a kid, finding a pudding cup in my lunchbox made my day. I savored it slowly, layer by layer, until the very last spoonful. That same ritual still makes me happy—only now the pudding is made with simple, dairy-free ingredients that taste indulgent without processed additives.
This recipe pairs a silky chocolate pudding with a creamy vanilla layer. I developed it to be gluten-free and dairy-free while keeping flavor and texture front and center.
All you need are a few wholesome pantry staples: full-fat coconut milk, unsweetened almond milk, arrowroot starch to thicken, maple syrup for natural sweetness, unsweetened cocoa for the chocolate, and good-quality pure vanilla for the vanilla layer. Using high-quality ingredients—like Rodelle baking cocoa and pure vanilla extract—really lifts the finished puddings, making them rich and satisfying without refined sugars or artificial ingredients.
The hardest part is the wait while the pudding chills and sets. Once firm, layer the chocolate and vanilla in small jars or containers for portable lunches, snacks, or desserts.
Ingredients
- 2 cans full-fat coconut milk (13.5 oz each)
- Unsweetened almond milk
- Unsweetened cocoa powder
- Pure vanilla extract
- Maple syrup
- Arrowroot starch
Cocoa and vanilla are the flavor anchors here. Unsweetened baking cocoa brings deep chocolate notes, while pure vanilla brightens and balances the sweetness. Arrowroot starch thickens without changing the flavor, and full-fat coconut milk gives both puddings their creamy mouthfeel.
Once set, spoon into small jars—4 oz jars work well—or other sealed containers. These keep in the fridge for 3–4 days, making them a convenient make-ahead treat.
Other pudding recipes:
Coconut Chia Pudding with Mango and Blackberries
Blackberry Honey Clafoutis
Vanilla Chai Pots de Creme
📖 Recipe
Vegan Chocolate Vanilla Pudding Cups
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Ingredients
Vegan Chocolate Pudding
- 1 ½ cups full-fat coconut milk (1-13.5oz can)
- ½ cup unsweetened almond milk
- 4 tablespoons unsweetened cocoa powder
- 3 tablespoons arrowroot starch
- 4 tablespoons maple syrup
- pinch of salt
- 1 teaspoon pure vanilla extract
Vegan Vanilla Pudding
- 1 ½ cups full-fat coconut milk (1-13.5oz can)
- ½ cup unsweetened almond milk
- 3 tablespoons arrowroot starch
- 4 tablespoons maple syrup
- pinch of salt
- 1 tablespoon pure vanilla extract
Instructions
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In a medium saucepan, combine 1 1/2 cups full-fat coconut milk and 1/2 cup unsweetened almond milk over medium heat. As the milk warms, whisk in 4 tablespoons unsweetened cocoa powder and 3 tablespoons arrowroot starch until fully dissolved.
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Whisk in 4 tablespoons maple syrup and a pinch of salt. Stir frequently until the mixture reaches a low boil and begins to thicken.
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Let it bubble gently for about one minute while stirring, then remove from heat. Stir in 1 teaspoon pure vanilla extract. Transfer to a glass bowl and set aside while you make the vanilla pudding.
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In a separate saucepan, combine 1 1/2 cups full-fat coconut milk and 1/2 cup unsweetened almond milk over medium heat. Whisk in 3 tablespoons arrowroot starch until dissolved, then add 4 tablespoons maple syrup and a pinch of salt. Stir until it reaches a low boil and starts to thicken.
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Allow it to bubble for about one minute, remove from heat, and stir in 1 tablespoon pure vanilla extract. Transfer the vanilla pudding to a second glass bowl and let cool for 2–3 minutes.
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Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate until completely set, at least 1–2 hours.
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To assemble the cups, use 4 oz jars or small food storage containers. Spoon chocolate pudding into the bottom of each jar, add a layer of vanilla pudding, then finish with another layer of chocolate.
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You will likely have a bit of extra vanilla pudding—use it to make an extra cup or enjoy on its own.
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Store chilled for 3–4 days.