This creamy homemade paleo and dairy free vanilla pudding is such a classic comforting dessert that the whole family will love! This paleo dessert is simple to make and perfect served on its own or dressed up with coconut whipped cream, berries, and gluten free graham crackers.
My chocolate pudding has been such a favorite and I waited WAY too long to create a vanilla version!
But, this recipe is actually more of an adaptation from the banana cream pie in my book, Paleo Baking at Home.
The pie includes a vanilla custard layer over the crust, so I simplified it to make a thick, super creamy pudding that’s also really quick to prep.
It’s perfect to make ahead of time since it needs to chill for a few hours after cooking. The kiddos LOVED it!
I topped ours with coconut whipped cream (see below for how to make this yourself), berries, and gluten free graham crackers. The pudding is delicious enough to eat alone though if simple is your thing!
What You Need to Make This Paleo Vanilla Pudding
With just six basic ingredients, this pudding is easy to throw together. Plus, you likely already have what you need in your kitchen!
Here’s everything you’ll need to prepare the vanilla pudding:
- full fat coconut milk
- coconut cream (this is simply the thick part of a chilled can of coconut milk
- raw honey or pure maple syrup
- tapioca flour or arrowroot
- fine sea salt
- egg yolks
- pure vanilla extract
How to Prepare Paleo Vanilla Pudding:
In a large saucepan without heat, combine the coconut milk and cream, honey or maple syrup, tapioca or arrowroot, and salt. Place the pot over medium high heat and cook to a boil, whisking constantly or using a rubber spatula or scrape the sides of the pot periodically. This should take about 3-4 minutes. Remove from heat.
To temper the eggs, stream a small amount of the hot mixture into the bowl with the whisked egg yolks while whisking constantly. Add this egg yolk mixture back to the saucepan, whisking constantly, until incorporated. Place the pan back over medium heat and cook, stirring, to bring back to a boil, then cook an additional minute. Remove from heat and whisk in the vanilla.
If there was some “scrambling” of the eggs while cooking (this is typical) you can run the pudding through a fine mesh strainer. Place the strainer over a bowl and pour the just-cooked pudding through the strainer, using a whisk to move it through.
Divide the strained pudding between 5-6 dishes and cover each tightly with plastic wrap, then refrigerate until chilled – about 3 hours or overnight.
How to Make Coconut Whipped Cream
I find that successful coconut whipped cream really depends on the brand I use. I really like the 365 brand from Whole Foods, either the full fat coconut milk, chilled, or the coconut cream only, also chilled.
Place about 3/4-1 cup of cold coconut cream in a large bowl. Use an electric mixer to beat on medium speed until creamy, then add about 1 tablespoon of raw honey or maple syrup and 1/2 teaspoon of vanilla and continue to beat until smooth.
Serve it right away, or cover with plastic wrap and refrigerate until you’re ready to use it.
More Toppings for Dairy Free Vanilla Pudding
In addition to the whipped cream, fresh berries and crumbled graham crackers or cookies are a great idea!
I used gluten free graham crackers for the photos, but my paleo vanilla wafers or maple walnut cookies would be great as well.
It’s time to grab your ingredients and get started! I just know you’re going to love this easy vanilla pudding, enjoy!
Homemade Dairy Free Vanilla Pudding {Paleo}
Homemade Dairy Free Vanilla Pudding {Paleo}
Ingredients
- 1 14 oz can full fat coconut milk
- 1 14 oz can coconut milk, cream only chill the can, use the cream (thick part) only and discard the water
- 6 tablespoons raw honey or pure maple syrup
- 3 tablespoons tapioca flour or arrowroot
- 1/2 teaspoon fine sea salt
- 3 large egg yolks at room temperature, whisked in a medium bowl
- 1 1/2 teaspoons pure vanilla extract
Instructions
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In a large saucepan without heat, combine the coconut milk and cream, honey or maple syrup, tapioca or arrowroot, and salt. Place the pot over medium high heat and cook to a boil, whisking constantly or using a rubber spatula or scrape the sides of the pot periodically. This should take about 3-4 minutes. Remove from heat.
-
To temper the eggs, stream a small amount of the hot mixture into the bowl with the whisked egg yolks while whisking constantly. Add this egg yolk mixture back to the saucepan, whisking constantly, until incorporated. Place the pan back over medium heat and cook, stirring, to bring back to a boil, then cook an additional minute. Remove from heat and whisk in the vanilla.
-
If there was some “scrambling” of the eggs while cooking (this is typical) you can run the pudding through a fine mesh strainer. Place the strainer over a bowl and pour the just-cooked pudding through the strainer, using a whisk to move it through.
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Divide the strained pudding between 5-6 dishes and cover each tightly with plastic wrap, then refrigerate until chilled - about 3 hours or overnight.
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To serve, you can garnish with a dollop of dairy free coconut whipped cream (homemade or purchased) and fresh berries. You can also serve with crushed gluten free graham crackers or my paleo vanilla wafer cookies. Enjoy!
Nutrition
Want More Paleo Dessert Recipes? Try One of These!
Paleo + Vegan Chocolate Pudding
No Churn Chocolate Peanut Butter Ice Cream
No Bake Cheesecake Jars {Paleo + Vegan}
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What is the total quantity of this recipe in cups?
I made this and it’s exactly as described.
This will be my go to paleo vanilla pudding recipe.
This turned out very well. I did goof and put vanilla in at the beginning. But still very good. Surprisingly easy.
Is the coconut milk full fat and coconut milk, cream the same? Is it Coconut milk and coconut cream?
full fat coconut milk is the white creamy part and clear water/liquid. coconut cream is just the white substance that tends to solidify.
I only have full cans of coconut cream, is there something i can use as a substitute for the watery part?
How long is this pudding good for?
I was wary of this because I don’t like coconut but I tolerate it to avoid conventional dairy. The first bite of this tasted not so great but it got better on the second and subsequent bites? I can’t explain it. I would make this again. The egg is really what makes it good. I only had a can of 100% coconut cream chilled. Since the *entire can was cream, I used about half to try and match the recipe (plus the other full fat non-chilled coconut milk can). Used maple syrup. All in all grateful for the recipe for a super quick sweet pick me up. Didn’t make the whipped cream.