5-Ingredient Vegan Peanut Butter Pudding (GF)
5-Ingredient Vegan Peanut Butter Pudding
Prep Time 12 hours Cook Time 5 minutes Total Time 12 hours 5 minutes
Ingredients
PUDDING
3 cups full-fat coconut milk (If avoiding coconut milk, you can try cashew or almond milk)
4 Tbsp arrowroot starch
5-6 Tbsp maple syrup
1 cup creamy salted peanut butter
1 Pinch sea salt (optional)
1 tsp vanilla extract
FOR SERVING
Coconut whipped cream *recipe below
Crushed peanuts
Chocolate ganache*
Instructions
Add full-fat coconut milk and arrowroot starch to a large saucepan and whisk to combine. Cook over medium heat until bubbly and thickened (approximately 5 minutes).
Remove saucepan from heat and stir in maple syrup, peanut butter, vanilla, and a pinch of salt (optional). Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla extract for vanilla flavor, salt for saltiness, and peanut butter for a more peanut-buttery flavor.
Pour mixture into a medium mixing bowl (glass is best) and let cool on the countertop for 10 minutes. Cover mixing bowl with plastic or parchment wrap so that it touches the surface of the pudding (to prevent a film).
Chill overnight in the fridge (or until thickened and cold). Serve as is or topped with coconut whipped cream, crushed peanuts, and/or chocolate ganache. It would also work well as a pie filling!
Store leftovers covered in the refrigerator up to 5 days. We haven't tried freezing it but assume it would work.
Notes
*To make the chocolate ganache, melt 1 cup (120 g) chopped vegan dark chocolate with 3/4 cup (120 ml) full-fat coconut milk in a double boiler over medium heat, whisking to combine until creamy and smooth. Pour over pudding and chill for a rich top chocolate layer. (Adjust these quantities if you adjust the recipe serving size).
*If you want to sweeten this recipe with dates instead of maple syrup, you will end up with a less smooth but equally delicious pudding. Use the following measurements:
DATE-SWEETENED OPTION
2/3 cup (~100 g or 8 dates) pitted dates ~ SOAKED in hot water, then drained
2/3 cup (170 g) creamy salted peanut butter
2 1/2 cups (600 ml) full-fat coconut milk (use almond milk for a less thick, creamy pudding)
1 tsp vanilla extract
3 Tbsp (24 g) cornstarch or arrowroot starch
Soak dates, then drain. Add to blender and blend with peanut butter, coconut milk, vanilla extract, and starch until creamy. Thicken over medium heat in a large saucepan, then transfer to a bowl and set in the refrigerator to chill completely and thicken.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Per Serving (1 of 10)
Calories: 326 Fat: 26.6g Saturated fat: 14.5g Sodium: 89mg Carbohydrates: 17.2g Fiber: 7.4g Sugar: 7.9g Protein: 2.5g
How to Make Coconut Whipped Cream
Prep Time 10 minutes Total Time 10 minutes Servings: (1/4-cup servings)
Ingredients
1 14-ounce can coconut cream or full fat coconut milk* (Whole Foods 365 Full Fat brand* works best)
1/4 - 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
1/2 tsp vanilla extract (optional)
Instructions
Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for French toast, pie fillings, mousse, and even no-churn ice cream!
Notes
*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Finding a good brand with consistent firmness is key! My go to is 365 Whole Foods Full Fat Coconut Milk. Ones that don't tend to work for me are: Trader Joe's (which has been reformulated), Thai Kitchen, or Native Forest.
*This is not my original recipe or concept, rather one I've adapted from other recipe developers.
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.
*Recipe makes ~1 1/2 cups coconut whipped cream.
Nutrition Per Serving (1 of 6 quarter-cup servings)
Calories: 126 Fat: 9.8g Saturated fat: 8.9g Sodium: 22mg Carbohydrates: 6.8g Sugar: 6.7g Protein: 0.9g Iron: 4%