Try This: Spiced Chocolate Coconut Pudding (Vegan!)

Dear lactose intolerant readers: the chocolate pudding of your dreams has arrived.

vegan chocolate pudding

Story by Manjot Bains

You know when the craving for chocolate hits and there’s no way to get around it? Maybe it’s that time of month, a stressful point in a project, or you just need chocolate everyday to function. I get that way about creamy, chocolate mousse. I need it all the time, but I have a dairy and egg allergy, and I don’t like using soy, so fulfilling my cravings is hard.

I have also noticed that a lot of my South Asian and East Asian friends and sisters have become lactose intolerant in their 30s. I’m not sure why this is happening to us (it seems cruel, really), but I have an easy, fool-proof, dairy and egg-free chocolate pudding that will make you (almost) forget about the reduction of whipped cream in your life.

Jugni Style Tip: For an even healthier version, try Naveen Atwal’s Choco-cado Pudding that blends chocolate and avocado for a rich, raw food mousse.


Spiced Chocolate Coconut Pudding (with no eggs or dairy, but you won’t notice!)

2 cups of coconut milk (I like Silk Coconut Milk, found in the refrigerator section of the grocery store near the soy milk. Or try 1 can of light coconut milk.)
1 bar of Lindt Dark Chocolate (100 grams) or other dark chocolate (check the ingredients to ensure it’s dairy-free)
2 tablespoons of cornstarch
1 teaspoon sugar or other sweetener
3 cardamom pods, crushed
1/2 cinnamon stick or 1/2 teaspoon of ground cinnamon

1. Whisk cornstarch and sugar in saucepan. Slowly mix in coconut milk, whisking away any lumps, and add cinnamon and cardamom.

2. Heat over medium, whisking frequently. When it gets warm, add in broken pieces of chocolate and whisk until melted and incorporated. Taste test. Add more chocolate or sugar as needed. Continue to whisk and heat until thickened and pudding begins to bubble, about 10 minutes.

3. Remove from heat, fish out the cardamom pods and cinnamon stick and pour into pretty bowls, tea cups or ramekins. Cool at room temperature and then cover with saran wrap and refrigerate for at least two hours or overnight. Serve as is or with sliced strawberries. Devour.


Story By: Manjot Bains