Dairy-Free Chocolate Pudding with Raspberry Infusion

This seriously fudgy allergy-friendly chocolate pudding takes only minutes to whip up. It features a double dose of chocolate and raspberries.

Makes: 4 servings
Free of: gluten and all top allergens


  • 1 1/2 cups (350 mL) unsweetened plain coconut milk* beverage (can decrease to 1 1/3 cups for thicker pudding)
  • 1/3 cup + 1/2 cup ( 200 mL) fresh raspberries, divided
  • 2 tbsp non-GMO cornstarch
  • 1 1/2 tbsp cocoa powder
  • 1/8 tsp salt
  • 1/4 cup (60 mL) honey or agave nectar
  • 1/2 cup (120 mL) dairy-free dark or semi-sweet chocolate chips
  • 3/4 tsp vanilla extract

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Place the coconut milk beverage, 1/3 cup raspberries, cornstarch, cocoa powder, and salt in a blender and puree until smooth.
  2. Pour the mixture into a saucepan, whisk in the honey or agave, and bring to a boil over medium heat. Bubble, while whisking, for 3 minutes. Remove from the heat and whisk in the chocolate chips and vanilla until smooth.
  3. Let cool to room temperature, spoon into an airtight container, cover and chill. It will firm up further as it cools
  4. Spoon the chilled pudding into four serving dishes and top with remaining 1/2 cup fresh raspberries.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com