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5-Minute Creamy Dairy-Free Peanut Butter Pudding (Vegan)

This creamy, delicious peanut butter pudding is dairy-free and naturally vegan, and only takes 5 minutes to whip up! A great dessert option for gluten-free, dairy-free, and other dietary restrictions.
Cook Time5 minutes
Additional Time3 hours
Total Time3 hours 5 minutes
Course: Desserts
Servings: 4 -6 servings

Equipment

Ingredients

  • 1 can 13.5 ounces of full-fat coconut milk (see notes; NOT the boxed kind)
  • 2-3 heaping teaspoons of cornstarch
  • 1-2 tablespoons of maple syrup try with honey
  • 1/3 cup of creamy salted peanut butter to taste
  • A couple big pinches of sea salt or flaky salt
  • 1/2 teaspoon of vanilla extract

Instructions

  • Add coconut milk and cornstarch/arrowroot to a saucepan and whisk to combine.
  • Cook over medium heat until bubbly and thickened (approximately 5 minutes, but may be less).
  • Remove the pan from the heat and stir in the maple syrup, peanut butter, vanilla, and a pinch of salt.  Taste and adjust flavor as needed (realizing that when it's cool, the flavors will pop a bit more)...you may need to adding more maple syrup for sweetness, salt, or peanut butter.
  • Pour the mixture into a heat-proof glass container and let cool on the countertop for 10 minutes. Then cover the pudding with plastic wrap or parchment paper so that it touches the surface of the pudding completely (to prevent a film).  See photos if this doesn't make sense.
  • Chill for at least a few hours before eating, or ideally overnight. 
  • Serve as-is or topped with coconut whipped cream, crushed peanuts, or cacao nibs. It would also work well as a pie filling!  Leftovers should last in the fridge for up to 5 days. 

Notes

  1. The quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers.  I used this Chakoah coconut milk and it was amazing.  Trader Joe's regular and reduced-fat canned coconut milk are good mass options too.
  2. It's easy to scale this recipe up or down (like if you have half a can of coconut milk left to use up, just roughly cut back the rest of the ingredients by half...it's very forgiving).
  3. I haven't had a chance to yet, but you could try swapping honey for the maple syrup, to give this a "peanut butter & honey" vibe.