Mayan Spiced Chocolate Pudding Recipe | Vegetarian Times Skip to main content

Mayan Spiced Chocolate Pudding

We've provided instructions for having this pudding ready to eat in 30 minutes, but you could also just chill with plastic wrap pressed onto the surface.



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1 13.5-oz. can light coconut milk, divided
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¼ cup cornstarch
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¼ cup sugar
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½ tsp. ground cinnamon
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¼ tsp. chili powder, plus more for garnish
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⅛ tsp. salt
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1 3-oz. bar vegan dark chocolate, chopped
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1 tsp. vanilla extract


1. Whisk together 1/4 cup coconut milk and cornstarch in small bowl. Set aside.

2. Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry.

3. Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking constantly. Remove from heat, and whisk in chocolate and vanilla.

4. Transfer to metal bowl, and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with pinch of chili powder.

Nutrition Information: 

3 g
Total Fat: 
18 g
Saturated Fat: 
11 g
26 g
0 mg
95 mg
2 g
16 g
Serves 4

Comments on this Recipe

I was searching for ways to use up the almost full half-gallon container of coconut milk in my fridge, so searched for recipes using it, and found this one. The best part about this was that I had almost all of the ingredients on-hand (I only had to go out for the chocolate). It cooked up very quickly and was delicous. It was my first attempt making a vegan pudding, and thought it was a huge success. Looking forward to more vegan experiments!

I came across this when I was trying to use up some coconut milk. Simple ingredients, and easy to make. This was delicious. I will definitely make this again!