A smooth rich creamy Dairy-Free chocolate pudding is a treasure! Served by itself, in a no bake pie, in a trifle, or in a parfait, life is just better with pudding!

Just one problem—every Dairy-Free Pudding seems to be loaded with other allergens, soy, corn, gluten, nightshades, pea protein….you know what I’m talking about.

And they’re grainy…not smooth like pudding should be. We want a velvety smooth, rich chocolate pudding!

That’s what we’re going to make today. And we’re going to make it without gluten, without grain, without dairy, egg, soy, corn, almond, cashew, peanut, sesame, or nightshade!

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Dairy-Free Chocolate Pudding in a Pie


Welcome To Break A Recipe

My name is Nina, I’m a a Grain-Free Food Nerd who cooks and bakes without gluten, grain, dairy, egg, soy, corn, almond, cashew, peanut, or sesame.

When I tell people this, they often ask, What’s left to cook with?

So I answer, Unicorn Farts, of course!

It does require magic to create recipes with the appearance, texture and flavor of the foods I’m craving without grains or allergens.

While Unicorn Farts may not be an actual ingredient, telling people I cook with them sparks a delightful conversation and gives us a chance to laugh a bit.

If this is your first time visiting, thank you for stopping by! If you are a returning reader, Grain-Free VIP, newsletter subscriber, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.

Life is better with foodie friends, and I’m thankful to call you mine!

If you’re wondering what kind of foods I can make without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Cashew, Peanut, or Sesame, take a look at my instagram to see what I’ve been cooking lately.

Let’s Get Back To Our Recipe for Dairy-Free Chocolate Pudding!

We are going to Break A Recipe for Chocolate Pudding! And We’re going to do it without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Cashew, Peanut, or Sesame!

How are we going to do that? We’re going to use full fat coconut milk, Native Forest Simple is my favorite, chickpea protein, organic cocoa powder, some sugar, and a little xanthan gum.

We’re going to boil them up, and create a rich, creamy pudding that will make you feel like you aren’t missing out!

Before we can Break A Recipe, let’s look at the ingredients and equipment we’ll use!

Are you ready to Break A Recipe?

Let’s Start With A

Shopping List

If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.

These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.

Enough With the Words, Let’s Break A Recipe!

Chocolate Pudding

Prep Time 15 minutes
Cook Time 20 minutes
Course Brunch, Dessert
Cuisine Corn-Free, Dairy Free, Gluten Free, Grain Free, Soy-Free, Soy-Free Vegan


  • Sifter or Fine Mesh Strainer
  • 2 Quart Sauce Pan
  • Liquid Measuring Cups
  • Dry Measuring Cups
  • Adjustable measuring spoons
  • Stainless Steel Whisk
  • Small Bowls For Serving


  • 1 13.5 oz Can Coconut Milk I use Native Forest Simple
  • ¼ Cup Chickpea Protein
  • ¼ Cup Beet Sugar cane sugar or coconut sugar also work well
  • teaspoon Xanthan Gum
  • ¼ Cup Cocoa Powder
  • ¼ Cup Coconut Oil


  • Using a sifter or fine mesh strainer, sift the chickpea protein into a medium sauce pan.
  • Add the beet sugar, and xanthan gum to the saucepan. Mix the ingredients with a wire whisk.
  • Add the coconut milk to the saucepan and whisk thoroughly before turning on heat.
  • Over medium heat, whisk the ingredients as they come to a simmer; making sure there are no clumps. Whisk in the cocoa powder and return the pudding to a simmer.
  • When the ingredients come to a simmer, add the coconut oil and bring to a rolling boil.
  • Keep the pudding at a rolling boil for 1 minute. Remove the pudding from the heat, and transfer the pudding into containers. When the pudding has cooled, approximately 20 minutes after pouring, refrigerate. The pudding will set up after 4 hours.


Whisking the ingredients constantly while the pudding comes to a boil helps to make sure the pudding will be smooth and without clumps.  
Bringing the pudding to a rolling boil allows the pudding to fully emulsify and ensures that it will not separate.  

Dairy-Free Chocolate Pudding Is Delicious By Itself or

In A Chocolate Cream Pie!

What Techniques Make Dairy-Free Pudding Look And Taste Like Traditional Pudding?

How is it possible to make coconut milk act like pudding? It’s not just about the ingredients we use, it’s about the techniques we use when we cook!


We sift the chickpea protein to break up clumps. We want our chickpea protein to mix well with the other ingredients and not form clumps in our pudding.

Rolling Boil-

Bringing the ingredients to a rolling boil makes sure they will not separate when the pudding cools. It allows us to make chickpea protein and coconut milk act like dairy milk or cream!


Can I use chickpea flour in place of the chickpea protein?

This recipe will not work with chickpea flour. Chickpea flour contains starch and fiber that we don’t need in our recipe. It also will give our pudding chickpea flavor that we don’t need. It’s best not to use chickpea flour in this recipe.

Why are we using chickpea protein in our dairy-free pudding?

Coconut milk is a wonderful Dairy-Free substitute, but if we want it to behave like dairy we have to add protein to it. Dairy has naturally contains protein which provides structure to recipes. However, coconut milk does not. We Break The Recipe and add protein to help our coconut milk act like dairy.

What is a rolling boil?

Also known as a “hard boil” a rolling boil is a boil that doesn’t stop boiling even when the pot is stirred. I first learned this technique when I made jam.

Why bring the pudding to a rolling boil?

A rolling boil is used to thicken the sugar to its potential thickness. This helps give our pudding the classic texture while only using 1/4 cup of sugar. If you serve this pudding, individually, it makes 4 servings–that’s only 1 tablespoon of sugar per serving!

What kind of coconut milk should I use?

I like to use canned coconut milk. My favorite is Native Forest Simple. The healthy fat makes our pudding rich and creamy. When selecting your coconut milk, make sure to select coconut milk in the can, without the label “light”.

Before You Go…

Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!

You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!

If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!

Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!

Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.

Wishing You Safe & Delicious Foods, ❤️ Nina