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Vegan White Chocolate Pudding















If there is one thing I’m all about when it comes to food, it’s texture! While some can gravitate away from the mushy types, I love it. I love it so much, there have been many periods in my life where I was pudding obsessed lol. Needless to say, I’ve tried all the vegan puddings on the market and even whipped up a few. Something I noticed with store bought varieties is that there are minimal options and either they are packed with sugar, fall short in the flavor department or are always expensive. 


That being said, I’ve whipped up a few vegan puddings over the years. One of the first concepts I ever did back in 2014 was actually an array of vegan tofu based puddings. While they were good, they paled in comparison to the real deal. Fast forward to 2022, and I knew we had to explore a vegan pudding that really delivered. This time though, I wanted to steer clear of the typical tofu, avocado, sweet potato etc. and keep the ingredients as minimal as possible..


And just like that, the new vegan White Chocolate Pudding was born! 








What’s great about this pudding? Honestly, everything. it’s quick, easy, affordable, packs a rich white chocolate flavor, its made without tofu/sweet potatoes/avocado, has notes of coconut, is perfect for any season, pairs well with any fruit, could easily be used in a trifle, and just pure heaven! Even if you’re a solid dark chocolate person, I promise.. You’re going to love this white chocolate dessert!




If you’re all about effortless vegan desserts, you have to try this staple vegan White Chocolate Pudding!










Why this recipe is great: 







Has rich notes of white chocolate

Hints of coconut

The perfect texture

Perfect for any season 

Features just 6 ingredients 















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Vegan White Chocolate Pudding

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  • Author: Gabrielle
  • Total Time: 20 mins
  • Yield: Serves 2-4 1x


Units Scale




  1. In a medium saucepan, use a silicone spatula to stir together the corn starch and salt.
  2. Slowly stir in the full fat coconut milk and oat milk a little at a time into the pan and keep stirring until smooth and combined. Doing it slowly will prevent clumping of the corn starch. If your coconut milk has solid portions, simply pop in the microwave for a few seconds to combine it better.
  3. Now stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 mins minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
  4. Add the vegan white chocolate chips and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer. If you stir for too long it will break the corn starch and make the pudding runny when it sets. If you don’t stir enough though, you’ll be left with small clumps when it sets or it may not set altogether. If you taste the pudding your saliva also has properties that can break down the corn starch.
  5. Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools. If you’re in a bind for time, pop in the freezer for 15 mins then into the fridge to finish setting.
  6. Garnish with coconut whip, fresh fruit and mint.
  • Prep Time: 10 mins
  • Cook Time: 10 mins








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  1. Well, it tastes like salty vanilla soup. A waste of ingredients and time.

    1. Gabrielle says:

      Hi Rens, I’m so sorry to read this. This recipe came out so good, and was flawless. I would recommend using the exact ingredients I used. Vegan White chocolate can vary in terms of quality.

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