32+ Irresistible Dairy-Free Pudding Recipes for Every Sweet Tooth

Pudding, in its many forms, is a beloved dessert across cultures. Creamy, indulgent, and often packed with flavor, it’s a treat that can bring comfort with just one spoonful.

However, if you’re avoiding dairy for dietary reasons, finding the perfect pudding recipe can sometimes feel like a challenge.

But fear not! We’ve curated a list of over 32 dairy-free pudding recipes that will make your sweet tooth happy without any of the dairy.

Whether you’re craving something chocolatey, fruity, or even a little spiced, you’ll find something here to satisfy your dessert cravings.

So, grab your ingredients and get ready to indulge in these creamy, dreamy dairy-free delights!

32+ Irresistible Dairy-Free Pudding Recipes for Every Sweet Tooth

These 32+ dairy-free pudding recipes prove that you don’t need dairy to enjoy a rich, velvety dessert.

With a variety of flavors, textures, and ingredients, there’s something for everyone, no matter your taste or dietary needs.

From silky chocolate puddings to fruity options and even some indulgent options for special occasions, these recipes are sure to become your go-to treats.

Say goodbye to the dairy and hello to deliciousness—your next favorite dessert is just a recipe away!

Creamy Coconut Chia Pudding

This dairy-free chia pudding is an easy, healthy, and delicious dessert. With coconut milk as the base, it’s naturally rich and creamy, while chia seeds provide a lovely texture. The sweetness comes from maple syrup, and a touch of vanilla adds a hint of warmth to this wholesome pudding. It’s perfect for breakfast or as a satisfying dessert.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/4 cup chia seeds
• 2 tablespoons maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• A pinch of salt
• Fresh fruit or coconut flakes for topping (optional)

Instructions:

1. In a mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt.
2. Stir in the chia seeds until well combined.
3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
4. Once set, stir the pudding and divide it into individual serving bowls.
5. Top with fresh fruit, toasted coconut flakes, or any topping you desire.
6. Enjoy the rich, creamy texture of this coconut chia pudding.

This coconut chia pudding is not only a treat for your taste buds but also a wholesome snack packed with fiber and omega-3 fatty acids from chia seeds. Its smooth and creamy consistency is satisfying, and the coconut flavor elevates it to another level. Make it ahead for busy mornings or as a simple dessert. The versatility of toppings adds a fun, personalized twist every time you prepare it.

Silky Chocolate Avocado Pudding

This indulgent chocolate avocado pudding is a smooth, rich dessert that’s both dairy-free and packed with healthy fats. The avocados provide a creamy texture, while cocoa powder gives the pudding its chocolatey depth. It’s naturally sweetened with maple syrup, making it a guilt-free treat that satisfies chocolate cravings.

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or honey
• 1/4 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Scoop the flesh from the avocados and place them into a food processor or blender.
2. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
3. Blend until the mixture is completely smooth and creamy.
4. Taste the pudding and adjust the sweetness or cocoa level as desired.
5. Divide the pudding into serving dishes and chill in the fridge for 1–2 hours for a firmer texture.
6. Serve with a dollop of whipped coconut cream or fresh berries if desired.

This chocolate avocado pudding is a delightful way to enjoy chocolate while keeping it dairy-free. The creamy texture from avocados combined with the deep, rich flavor of cocoa makes it an unforgettable dessert. It’s also highly nutritious, providing healthy fats and antioxidants. This pudding is a perfect way to indulge your sweet tooth without compromising on health. Plus, it’s a quick and easy recipe that’s sure to impress guests!

Sweetened Almond Butter Banana Pudding

dairy-free banana pudding gets its creamy consistency from a blend of almond butter and ripe bananas. It’s naturally sweetened and filled with flavor from the bananas and a hint of cinnamon. Perfect for a quick dessert, this pudding is both comforting and satisfying, while also being vegan and gluten-free.

Ingredients:

• 2 ripe bananas
• 1/4 cup almond butter
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 2 tablespoons maple syrup or agave nectar
• 1/2 teaspoon cinnamon
• A pinch of salt

Instructions:

1. In a blender or food processor, combine the ripe bananas, almond butter, almond milk, maple syrup, cinnamon, and salt.
2. Blend until smooth and creamy.
3. Pour the mixture into serving bowls or glasses.
4. Chill the pudding in the refrigerator for about 30 minutes for a thicker consistency.
5. Serve with additional banana slices or a sprinkle of cinnamon on top.

banana almond butter pudding is a comforting and creamy dessert that’s perfect for banana lovers. The combination of almond butter and bananas makes it irresistibly smooth and slightly nutty, while the cinnamon adds warmth. It’s a great dairy-free option for those craving a rich, decadent treat. Plus, it’s simple and quick to prepare, making it a go-to dessert for busy nights or a healthy

Mango Coconut Pudding

This tropical mango coconut pudding brings a taste of the islands to your kitchen. The creamy coconut milk pairs perfectly with the sweet, vibrant mango puree, creating a luscious dessert. With just a few simple ingredients, it’s an easy and refreshing option for a dairy-free treat that can be served as a snack or dessert.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 can (400 ml) full-fat coconut milk
• 1 tablespoon maple syrup (optional, depending on sweetness of mango)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a blender or food processor, blend the mango, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Taste and adjust sweetness if necessary.
3. Pour the mixture into serving dishes or glasses.
4. Refrigerate for at least 1 hour to let the flavors meld and pudding thicken.
5. Serve chilled, garnished with extra mango cubes or shredded coconut.

This mango coconut pudding is a tropical dream, bringing a creamy and naturally sweet experience with every bite. The smooth mango pairs harmoniously with the rich coconut milk, offering a refreshing and light dessert. It’s perfect for summer days or when you’re craving a fruity dessert with a creamy twist. With minimal ingredients and effort, this pudding is a crowd-pleaser that everyone will enjoy.

Almond Joy Pudding (Coconut & Almond Butter)

Inspired by the classic Almond Joy candy, this dairy-free pudding is a decadent treat with layers of rich coconut lavor, almond butter, and a hint of chocolate. It’s a healthier version of a candy bar in pudding form, perfect for satisfying your sweet tooth without any dairy. The pudding is smooth and velvety, offering a balanced combination of flavors.

Ingredients:

• 1/4 cup almond butter
• 1 can (400 ml) full-fat coconut milk
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt
• Sliced almonds and shredded coconut for garnish (optional)

Instructions:

1. In a saucepan, combine almond butter, coconut milk, cocoa powder, maple syrup, vanilla extract, and salt.
2. Heat over medium-low heat, whisking constantly until the mixture thickens (about 5–7 minutes).
3. Remove from heat and let it cool slightly before transferring to serving cups.
4. Chill in the refrigerator for about 1–2 hours.
5. Garnish with sliced almonds and shredded coconut before serving.

The Almond Joy-inspired pudding is a dairy-free indulgence that’s both creamy and satisfying. The almond butter creates a smooth base, while the coconut milk adds richness. The addition of cocoa powder and maple syrup gives this pudding a deep, chocolatey flavor with hints of coconut. Topped with almonds and coconut flakes, it’s a fun and delicious dessert that hits all the right notes of sweetness and texture.

Spiced Carrot Cake Pudding

This spiced carrot cake pudding is a warm and comforting dessert that captures the flavors of a classic carrot cake without the dairy. It’s made with coconut milk, carrots, and a blend of warming spices like cinnamon and nutmeg. Topped with chopped walnuts or raisins, this pudding is an unexpected but delightful twist on carrot cake.

Ingredients:

• 2 medium carrots, peeled and finely grated
• 1 can (400 ml) full-fat coconut milk
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 tablespoon cornstarch (optional for thickening)
• Chopped walnuts or raisins for garnish

Instructions:

1. In a medium saucepan, heat the coconut milk and maple syrup over medium heat.
2. Stir in the grated carrots, cinnamon, nutmeg, and vanilla extract.
3. Continue stirring for about 5–7 minutes, until the carrots soften and the mixture becomes aromatic.
4. In a small bowl, mix cornstarch with a little cold water to create a slurry. Add this to the saucepan to thicken the pudding.
5. Continue to cook for another 3–5 minutes, stirring constantly, until the pudding reaches your desired consistency.
6. Pour the mixture into serving bowls and refrigerate for 1–2 hours.
7. Garnish with walnuts or raisins before serving.

This spiced carrot cake pudding is the perfect way to enjoy the flavors of carrot cake in a lighter, dairy-free version. The coconut milk brings creaminess, while the grated carrots infuse the pudding with natural sweetness and texture. The warming spices make it comforting and indulgent, while the walnuts or raisins provide a satisfying crunch. It’s a delightful dessert for carrot cake lovers looking for a healthier option.

Lemon Poppy Seed Pudding

This tangy and refreshing lemon poppy seed pudding is a dairy-free dessert that’s bursting with citrus flavor. The bright, zesty lemon pairs perfectly with the slight crunch of poppy seeds, creating a light but satisfying treat. Sweetened with maple syrup and thickened with chia seeds, this pudding is a great option for a refreshing snack or dessert.

Ingredients:

• 1 cup almond milk (or any dairy-free milk)
• 2 tablespoons maple syrup
• 1 tablespoon chia seeds
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the almond milk, maple syrup, lemon zest, lemon juice, and vanilla extract.
2. Stir in the chia seeds and poppy seeds until well combined.
3. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
4. Once set, give it a quick stir and serve chilled, topped with extra lemon zest or berries if desired.

This lemon poppy seed pudding is a bright and refreshing dessert that’s perfect for citrus lovers. The tanginess of the lemon pairs wonderfully with the slight crunch of the poppy seeds, making each bite exciting. The chia seeds add a healthy boost and help thicken the pudding naturally. It’s an easy and light dessert option that’s sure to awaken your taste buds and leave you feeling refreshed.

Matcha Coconut Pudding

Matcha lovers will adore this creamy, earthy matcha coconut pudding. Made with coconut milk and infused with matcha powder, it’s a dairy-free treat that provides the perfect balance of sweetness and richness. The vibrant green color and subtle matcha flavor make it an impressive and unique dessert.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon matcha powder
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 tablespoon cornstarch (optional, for thicker texture)

Instructions:

1. In a small saucepan, whisk together the coconut milk, maple syrup, matcha powder, vanilla extract, and salt over medium heat.
2. Once the mixture is well combined and heated through, stir in the cornstarch if using. Continue to whisk until the pudding thickens.
3. Remove from heat and pour into serving dishes.
4. Let it cool slightly before refrigerating for 1–2 hours.
5. Serve chilled, and garnish with shredded coconut or a dusting of extra matcha powder.

This matcha coconut pudding is a smooth and creamy dessert with a vibrant green hue that’s sure to impress. The matcha adds a distinct, slightly bitter flavor that pairs beautifully with the richness of coconut milk. It’s not only a delicious treat but also packed with antioxidants from the matcha. Perfect for a unique dessert that combines flavor, texture, and health benefits all in one.

Chai Spice Rice Pudding

This chai spice rice pudding is a comforting and fragrant dairy-free dessert, perfect for those who love warming spices like cinnamon, cardamom, and ginger. The creamy coconut milk combines beautifully with the rice, creating a rich texture, while the spices add a deep, aromatic flavor. This pudding is perfect for chilly evenings and is a great way to enjoy the flavors of chai in a different form.

Ingredients:

• 1/2 cup Arborio rice (or short-grain rice)
• 1 can (400 ml) full-fat coconut milk
• 1 1/2 cups water
• 1/4 cup maple syrup or coconut sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• A pinch of salt
• Chopped pistachios or dried fruit for garnish (optional)

Instructions:

1. In a large saucepan, combine the rice, coconut milk, water, maple syrup, cinnamon, cardamom, ginger, cloves, and salt.
2. Bring to a boil, then reduce heat to a simmer. Stir occasionally and cook for about 25–30 minutes, or until the rice is tender and the pudding has thickened.
3. Remove from heat and let it cool slightly before transferring to serving dishes.
4. Chill in the fridge for 1–2 hours, or serve warm.
5. Garnish with chopped pistachios or dried fruit before serving.

This chai spice rice pudding is a heartwarming dessert with layers of rich flavors from the spices and creamy coconut milk. The combination of tender rice and sweet coconut milk creates a satisfying base, while the chai spices offer a delightful complexity. This comforting pudding can be enjoyed hot or cold, and with optional toppings like pistachios, it adds a nice crunch and extra flavor to each spoonful.

Cinnamon Apple Quinoa Pudding

This quinoa pudding is a wholesome, dairy-free dessert that combines the benefits of quinoa with the comforting flavors of cinnamon and apples. It’s a great option for those looking for a healthy yet indulgent treat. With the apple chunks adding texture and the quinoa providing protein, this dessert is both filling and satisfying.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 can (400 ml) full-fat coconut milk
• 2 medium apples, peeled, cored, and diced
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Chopped almonds or granola for topping (optional)

Instructions:

1. In a medium saucepan, combine the quinoa, coconut milk, diced apples, maple syrup, cinnamon, vanilla extract, and salt.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 15–20 minutes until the quinoa is tender and the apples soften.
3. Once the quinoa and apples are cooked, remove the saucepan from heat and let it cool slightly.
4. Serve the pudding warm or chilled, topped with chopped almonds or granola for extra crunch.

The cinnamon apple quinoa pudding is a nutritious and delicious dessert, offering a perfect balance of sweetness, spice, and texture. The quinoa provides a hearty base, while the soft, cinnamon-infused apples add natural sweetness and warmth. This pudding is an excellent way to enjoy quinoa in a sweet dish and is perfect for those looking for a filling yet healthy dessert.

Raspberry Almond Milk Pudding

lmond milk pudding is a light yet flavorful dairy-free dessert that’s both refreshing and satisfying. The sweetness of the fresh raspberries is perfectly balanced by the creamy almond milk, and a hint of vanilla elevates the overall flavor. This pudding is ideal for those who love fruity and creamy desserts with minimal ingredients.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup fresh raspberries (or frozen)
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch (optional for thicker texture)
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine the almond milk, raspberries, maple syrup, and salt. Heat over medium heat, stirring until the raspberries break down and the mixture becomes fragrant.
2. If you prefer a thicker consistency, mix the cornstarch with a little cold almond milk and add it to the saucepan.
3. Continue to stir and cook for 5-7 minutes, until the pudding thickens.
4. Remove from heat and stir in the vanilla extract.
5. Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
6. Garnish with extra fresh raspberries before serving.

This raspberry almond milk pudding is a vibrant and refreshing dessert, offering a beautiful balance of fruity sweetness and creamy almond milk. The raspberry flavor is naturally tangy, complementing the smoothness of the almond milk. This pudding is simple to make, yet it’s a crowd-pleaser, perfect for a light dessert or snack during warmer weather.

Pineapple Coconut Tapioca Pudding

This tropical-inspired tapioca pudding is both creamy and refreshing, combining the richness of coconut milk with the sweetness of pineapple. Tapioca pearls add a chewy texture, creating a unique and satisfying dessert. It’s dairy-free, gluten-free, and can be enjoyed warm or cold, making it a versatile and delicious treat for any time of the year.

Ingredients:

• 1/2 cup small tapioca pearls
• 1 can (400 ml) full-fat coconut milk
• 1/2 cup pineapple chunks (fresh or canned)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Soak the tapioca pearls in water for about 30 minutes, then drain.
2. In a medium saucepan, combine the soaked tapioca pearls and coconut milk. Bring to a boil, then reduce to a simmer.
3. Stir constantly for about 10–15 minutes until the tapioca pearls become translucent and the pudding thickens.
4. Add the pineapple chunks, maple syrup, vanilla extract, and salt. Stir until well combined and cook for an additional 5 minutes.
5. Remove from heat and let it cool slightly before transferring to serving dishes.
6. Chill in the refrigerator for 1–2 hours before serving, or enjoy warm.

The pineapple coconut tapioca pudding is a delightful tropical treat that combines the chewy tapioca pearls with the creamy coconut milk and sweet pineapple. It’s a refreshing dessert that’s perfect for warm weather or when you want a tropical escape. The pudding can be enjoyed chilled or warm, making it versatile and great for any occasion.

Avocado Chocolate Coconut Pudding

This avocado chocolate coconut pudding is a rich, velvety dessert that’s naturally sweetened and dairy-free. The avocados provide a creamy base, while the cocoa powder and coconut milk create a decadent chocolate flavor. This pudding is both indulgent and healthy, packed with healthy fats and antioxidants, making it a guilt-free treat.

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1 can (400 ml) full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Scoop the flesh from the avocados and place them into a blender or food processor.
2. Add the cocoa powder, coconut milk, maple syrup, vanilla extract, and salt.
3. Blend until smooth and creamy, scraping the sides as needed.
4. Taste and adjust the sweetness or cocoa level if desired.
5. Divide the pudding into serving bowls and refrigerate for at least 1 hour before serving.

This avocado chocolate coconut pudding is a luxurious dessert that offers the perfect balance of rich chocolate lavor and creamy texture. The avocados create a smooth, indulgent base while the coconut milk adds depth and richness. This pudding is not only delicious but also packed with healthy fats and antioxidants, making it a guilt-free yet satisfying treat for any chocolate lover.

Mocha Almond Pudding

This mocha almond pudding combines the bold flavor of coffee with the richness of almond milk, creating a decadent yet dairy-free dessert. A touch of cocoa powder enhances the mocha flavor, while a hint of vanilla and a sprinkle of chopped almonds add depth. This pudding is perfect for coffee lovers who want to enjoy a sweet treat with a little caffeine boost.

Ingredients:

• 2 cups unsweetened almond milk
• 2 tablespoons instant coffee or espresso powder
• 2 tablespoons cocoa powder
• 3 tablespoons maple syrup
• 1 tablespoon cornstarch (optional for thicker texture)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Chopped almonds for garnish

Instructions:

1. In a saucepan, combine the almond milk, coffee powder, cocoa powder, maple syrup, and salt.
2. Heat the mixture over medium heat, whisking constantly until the coffee and cocoa powder dissolve.
3. If you want a thicker pudding, mix cornstarch with a little almond milk and add it to the saucepan.
4. Continue whisking until the pudding thickens, about 5–7 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Pour into serving dishes and refrigerate for 1–2 hours.
7. The mocha almond pudding is a delightful dessert that perfectly combines the flavors of rich coffee and smooth chocolate. The almond milk provides a light creaminess, while the cocoa powder and coffee create a deep, satisfying flavor profile. This pudding is a great way to indulge in a coffee-flavored treat while keeping it dairy-free.

Pumpkin Spice Pudding

This pumpkin spice pudding is the perfect dessert for autumn, capturing the essence of fall with its rich and spiced pumpkin flavor. Made with coconut milk, it’s a dairy-free treat that’s creamy and comforting, with a blend of cinnamon, nutmeg, and clove. This pudding is a cozy and indulgent way to enjoy the flavors of pumpkin without the dairy.

Ingredients:

• 1 cup canned pumpkin puree
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 2 tablespoons cornstarch (optional for thicker pudding)
• A pinch of salt

Instructions:

1. In a saucepan, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and salt.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. If you prefer a thicker consistency, dissolve cornstarch in a little cold water and add it to the saucepan.
4. Continue to cook and stir until the pudding thickens (about 5–7 minutes).
5. Remove from heat and let it cool for a few minutes before transferring to serving cups.
6. Refrigerate for 1–2 hours to set.
7. Garnish with whipped coconut cream or a sprinkle of cinnamon before serving.

This pumpkin spice pudding is the ultimate fall dessert, combining the rich and comforting flavors of pumpkin with the warming spices of cinnamon, nutmeg, and cloves. The creamy coconut milk base enhances the pumpkin’s natural sweetness, making this pudding indulgent yet light. Whether you enjoy it chilled or at room temperature, it’s a seasonal treat that’s sure to delight.

Chocolate Avocado Chia Pudding

This rich and decadent chocolate avocado chia pudding is a dairy-free, guilt-free treat that combines the smoothness of avocado with the creaminess of coconut milk and the indulgence of cocoa. Chia seeds add a wonderful texture, and the sweetness from maple syrup ties it all together. This dessert is perfect for chocolate lovers who want a healthier alternative.

Ingredients:

• 2 ripe avocados
• 2 tablespoons cocoa powder
• 1 can (400 ml) full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds
• A pinch of salt

Instructions:

1. Scoop the flesh from the avocados and place in a blender or food processor.
2. Add the cocoa powder, coconut milk, maple syrup, vanilla extract, chia seeds, and salt.
3. Blend until smooth and creamy, scraping down the sides as necessary.
4. Transfer the mixture to serving bowls or glasses.
5. Refrigerate for at least 2 hours, or overnight, to allow the chia seeds to thicken the pudding.
   This chocolate avocado chia pudding is a creamy, decadent dessert that combines healthy fats from avocados with the richness of cocoa powder and coconut milk. The chia seeds provide a wonderful texture and help thicken the pudding, making it satisfying and filling. This treat is perfect for anyone looking to satisfy a chocolate craving while keeping things dairy-free and healthy.

Coconut Pineapple Tapioca Pudding

This coconut pineapple tapioca pudding is a tropical-inspired dessert with chewy tapioca pearls, creamy coconut milk, and the sweet tang of pineapple. It’s naturally dairy-free and can be served warm or cold, making it a versatile treat for any occasion. The coconut milk adds a rich creaminess, while the pineapple adds a refreshing twist.

Ingredients:

• 1/2 cup small tapioca pearls
• 1 can (400 ml) full-fat coconut milk
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 cup maple syrup or agave
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Soak the tapioca pearls in water for about 30 minutes, then drain.
2. In a saucepan, combine the soaked tapioca, coconut milk, pineapple chunks, maple syrup, and salt. Bring to a simmer over medium heat.
3. Stir frequently and cook for about 15–20 minutes, or until the tapioca pearls become translucent and the mixture thickens.
4. Stir in the vanilla extract and remove from heat.
5. Let it cool slightly before transferring to serving cups.
6. Refrigerate for at least 1–2 hours to set, or serve warm.

The coconut pineapple tapioca pudding is a delightful, tropical dessert that’s both creamy and chewy. The combination of coconut milk and pineapple gives it a refreshing, summery taste, while the tapioca pearls provide a satisfying texture. This pudding can be enjoyed both warm and chilled, making it perfect for a variety of occasions.

Lavender Coconut Rice Pudding

Lavender and coconut combine beautifully in this dairy-free rice pudding. The soothing lavender adds a floral note, while the creamy coconut milk gives the pudding a rich and velvety texture. This fragrant, comforting dessert is perfect for those looking for something a little different, with the calming scent of lavender bringing a touch of elegance.

Ingredients:

• 1/2 cup Arborio rice
• 1 can (400 ml) full-fat coconut milk
• 1 1/2 cups water
• 1/4 cup maple syrup
• 1 tablespoon dried lavender flowers
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine the rice, coconut milk, water, maple syrup, lavender flowers, and salt.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20–25 minutes, stirring frequently.
3. Once the rice is tender and the pudding has thickened, remove from heat and stir in the vanilla extract.
4. Let it sit for a few minutes before transferring to serving bowls.
5. Refrigerate for 1–2 hours to set, and garnish with extra lavender or coconut flakes before serving.

Lavender coconut rice pudding is a fragrant, indulgent treat that’s perfect for a special occasion or when you need a moment of relaxation. The lavender adds an elegant and calming touch to the creamy, coconut-rich base. This pudding is simple to prepare, yet it feels luxurious, offering a beautiful balance of floral and tropical flavors.

Pistachio Rose Water Pudding

This exotic pistachio rose water pudding brings a unique blend of flavors, combining the nutty richness of pistachios with the delicate floral essence of rose water. Coconut milk serves as the creamy base, while a hint of vanilla rounds out the taste. This elegant pudding is a lovely way to indulge in a dairy-free dessert with a fragrant, Middle Eastern twist.

Ingredients:

• 1/2 cup pistachios, shelled and unsalted
• 1 can (400 ml) full-fat coconut milk
• 1 tablespoon rose water
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional for thicker pudding)
• A pinch of salt

Instructions:

1. Soak the pistachios in water for a few hours, then drain and blend them in a food processor until smooth.
2. In a saucepan, combine the pistachio paste, coconut milk, maple syrup, rose water, vanilla extract, and salt. Heat over medium-low, stirring constantly.
3. If you prefer a thicker texture, mix cornstarch with a little water and add it to the saucepan.
4. Cook for about 5–7 minutes until the pudding thickens and becomes creamy.
5. Remove from heat and let it cool before transferring to serving bowls.
6. Refrigerate for 1–2 hours to set, and garnish with crushed pistachios or rose petals before serving.

This pistachio rose water pudding is a luxurious and aromatic dessert that feels both elegant and indulgent. The rich pistachio flavor pairs beautifully with the delicate, fragrant notes of rose water, while the coconut milk adds smoothness and depth. This dessert is perfect for a special occasion or as a refined treat to end a meal.

Caramelized Banana Coconut Pudding

This warm and comforting caramelized banana coconut pudding is a delightful dessert that brings together the sweetness of caramelized bananas with the rich, creamy coconut milk base. The toasted banana flavor adds a depth of sweetness and warmth, making this pudding perfect for cozy evenings.

Ingredients:

• 2 ripe bananas, sliced
• 1 can (400 ml) full-fat coconut milk
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon coconut oil (for caramelizing)
• A pinch of salt

Instructions:

1. Heat the coconut oil in a pan over medium heat. Add the banana slices and cook for 2–3 minutes on each side until golden and caramelized.
2. In a separate saucepan, combine the coconut milk, maple syrup, vanilla extract, and salt. Heat over medium-low heat, stirring occasionally until warmed.
3. Once the bananas are caramelized, add them to the coconut milk mixture and stir to combine.
4. Continue cooking for another 5–7 minutes, allowing the flavors to meld.
5. Pour the mixture into serving cups and refrigerate for 1–2 hours to set, or serve warm.

The caramelized banana coconut pudding is a comforting, dairy-free dessert that combines the richness of coconut milk with the natural sweetness of bananas. The caramelized bananas bring a warm, toasty flavor that enhances the overall pudding. This treat is perfect for those who enjoy a sweet and indulgent dessert with a tropical twist.

Note: More recipes are coming soon