5-Ingredient Vegan Peanut Butter Pudding

I used Ripple instead of coconut milk. It was delicious!!

I prepared the pudding this morning.

It took too long to firm up in the fridge so I stuck it in the freezer for a short time to firm up more.

That helped but if it’s left out it will liquidate again. Since it was so soft I didn’t put chocolate ganache on top but I’m sure that would have been delicious.

I enjoyed it though.

Yum!!!
Only change was using Nutella instead of dark chocolate for the chocolate ganache.
Put in little glass jars, oh so pretty!

A.M.A.Z.I.N.G! I just made this and had to “taste test” it while it was still warm and not even chilled yet… OMG! I halved the recipe (used one 14-ounce can coconut milk), and I didn’t have maple syrup or dates, but I DID have date syrup (available in health food stores, Middle Eastern grocery stores, Trader Joe’s and increasingly run-of-the-mill grocery stores now). Super delish!

Made this for Veganuary as finding cheap dessert options is so hard. I can’t believe how amazingly it turned out! I topped it with the chocolate ganache and a sprinkle of sea salt, delicious! Thank you for a great recipe!

Hi, I made this the other day and doofed by adding the peanut butter and the syrup before cooking and it still thickened normally within about 5-10 minutes. Just sharing that in case someone else flubs in the future and worries they’ll have to throw it out.

I can’t tell you how long it’s been since I’ve had pudding – this was really good and super easy.

The flavor turned out great, but I was hoping for it to be more peanut-buttery. I added a lot of extra peanut butter. I also noticed that the peanut butter didn’t mix in all the way so the texture wasn’t perfectly smooth (this started in the beginning of adding PB so I don’t think it was because I added extra). This actually may have been something to do with the arrowroot starch not mixing in perfectly?

I was concerned because the coconut + arrowroot starch wasn’t thickening, but then it thickened super quick, so watch is closely!

Otherwise, really easy and delicious!

SO yummy! So simple to make yet so decadent. I’m not worried about high fat or calories but try to not have too much added sugar so this is great. I had some coconut milk to use up and it worked out to about 2/3 coconut 1/3 unsweetened oat milk. Added a little bit extra pb, vanilla and maple syrup.

delicious, creamy. a pity that I felt a little bitterness in the bottom .. I don’t know what it could be, maybe peanut butter? it’s also a little sickening, so I recommend using a dark chocolate ganache or something to break. oh, and I used molasses, since I’m Brazilian and here agave is very expensive!

A good dessert for peanut butter fans , it was easy to make and refrigerated nicely

Wow!!!!
I doubled the recipe for a dinner party dessert and I’m so glad I did. Ooo’s and ahhh’s all around. Topped with the chocolate ganache and peanuts really took it to another level but straight up on its own was just excellent!
YUM.
Thanks for another knock out of the park ?

It works!!! I am not a very crafty cooking person so I was slightly nervous I would bomb it, but it works!! Great recipe! Thanks for all your hard work of trial and error to get it perfect! My son loves it!

Great!! I made it as is, except I cut the recipe in half.

Just wanted to let others know that I made the date version with oat milk and it came out great! I’d definitely recommend making sure you soak the dates long enough, I got excited and didn’t soak them quite long enough which made it more difficult to blend. Will be making again! :)

Just wanted to say that I was making your golden milk recipe then decided I didn’t want a drink but instead wanted pudding. So I took the milk with spices and added peanut butter and arrowroot like this recipe and now I have golden peanut butter amazing pudding. Thank you so much for giving us the creative juices to make healthy, delicious food.

I was looking for a simple yet delicious treat to make for the new years and I knew you would have just the thing.

I doubled the recipe and with a large enough sauce pan it worked out great! It only set for 4ish hours but that texture was still nice. I added the sliced bananas and peanuts and felt that was essential. Everyone enjoyed it. I even had one friend come up to me and say, “Aaron, did you try the pudding? It’s great!” :)

I used coconut cream out of a can and cornstarch, using the date method. This stuff is better than crack! I’m hooked! Thanks for sharing :)

I just found this last night and it was great. But I had to make substitions because I didn’t have exact ingredients.

I make my own rice milk. Since I wasn’t confident in the difference I put a dollop of vegan butter in with cornstarch. I ran this through a blender because of trouble with lumps every time I use it. As it cooled on the counter it did start to collect oil on the top. I thought about skimming it off. Instead I put everything back into the blender before refrigerating. Super creamy and delicious. I used the ratio of the ingredients above, except I removed enough peanut butter in place of the added butter.
Used this over some pulverized vegan brownies (that were as dry as sand) with a touch of butter pressed into a pie tin. It’s was a great combo. The whole reason I found this recipe was to find a use for the failed brownies. Now I have a new snack/dessert to add to my allergy recipe collection.

Absolutely delicious! Made this very quickly with my kids and we all loved it. I re-heated the chocolate ganache the next day to pour over the pudding warm. Yum Yum

To anyone struggling with texture: I made this, following the recipe to a T (ok almost…I subbed cornstarch for arrowroot, and next time I’d use less cornstarch), and it tasted fine but the texture….!!! Yikes. Oily, gloppy, separated mess. I walked away, defeated. After eating all the chocolate in my house, I returned to get rid of my nemesis (now room temperature). I gave it a quick whisk, and what should appear before my eyes but pudding! Glorious pudding!! I was saved!

Now, I can definitely taste the coconut milk, despite adding extra peanut butter, but it doesn’t bother me too much. It’s also a bit too thick, but I’m pretty sure that can be attributed to the cornstarch. Overall I liked it, but if I make it again I’ll sub half the full-fat coconut milk with cashew milk to make it less oily and coconutty for my personal taste.

I made the date-sweetened version of this with the coconut milk. I was really happy with it overall, but actually thought the coconut milk made it a little too rich for me (and I am a fan of rich desserts, generally). Some coconut whipped cream did help balance it out, but I think next time I’ll make it with almond milk.

I also tried a trick I had read for vegan, starch-thickened puddings: let the pudding set up, then use a stick blender to “whip” it a bit (I think a mixer might also work). It takes it from somewhat gelatinous to more creamy, and I really thought it improved the texture.

I’m definitely planning a PB banana pudding for Thanksgiving this year ; )

So Delicious! I only had Almond milk and Corn Starch in my cupboard so I used that. Came out super yummy! Non-vegan (and picky!!!) husband loved it too. Thank you!

This turned out so well! One of my new favourite recipes. I LOVE how simple but delicious your recipes are!! I always enjoy getting your emails in my inbox to see what you’ve created next. Thank you!

Well Dana, just mad this bomb of a pudding and halved it in two, I added choc chips to one which, when melted made the pudding even creamier and more awesome. Then I layered it in glasses with some banana coins and choc chip cookie dough made by myself. Topped it off with bananas- did not even make the whipped cream. The recipe is awesome, thanks!

I made this recipe using light coconut milk because that’s what I had. It didn’t thicken in the refrigerator as much as I wanted it to, so I put it in my ice cream maker and it made awesome ice cream! I added peanuts and a peanut butter + chocolate chip fudge swirl and it is some of the best vegan ice cream I have ever had!

This was delicious! Made exactly like the recipe said. If you can’t wait 12 hours to eat it, portion out some in a small bowl and it will chill in a few hours.

3 cups of coconut milk is just shy of 2 cans. I think next sime I will add the remaining milk (~1/4-1/3 cup) and maybe a teaspoon more of arrowroot to sol e the problem of what to do with the leftover coconut milk.

Yummmmm. So good! I wanted to thank you for being a great inspiration. I ditched sugar 80 days ago (yep still counting) and been trying to find new ideas for dairy, wheat and sugar free desserts using dates, coconut sugar or agave for sweetening. This pudding was great, so easy to make. I used corn starch and coconut sugar and it came out a bit like a caramel pudding. BF is loving it !
Next time I will try to make banana or chocolate pudding… ?

You nailed this recipe. I’ve never had peanut butter pudding. My husband and I devoured it. All of your testing paid off. Thank you!

I really liked the simplicity of this recipe and the fabulous flavours/textures. Quick and delish. Made it for a die-hard peanut butter fan, and it was a hit. Added a bit more maple syrup to the pudding.

I used almond milk, when I put it in refrigerator it had a thick pudding like consistency; however, as it set overnight it turned into liquid. I’m going to make it again today using full fat canned coconut milk. That said, the flavor is delicious.

I read all of the comment and was chuckling at how most of us can’t seem to leave a recipe alone! Sorry, Dana! lol If the taste of the warm pudding is any indication, this is going to be lovely! I did make some modifications….lol…I can’t help myself. I do it to most recipes, even my own after a while!

I measured 1 can of coconut milk and realized that 2 of them would be OVER 3 cups, and what would I do with the extra? I thought about how much fat (healthy, but still…) was in 2 cans. Gulp! Delicious, but I thought I could help cut it a teeny bit. I used for the 2nd can light coconut milk – and used the whole 2 cans, which measured 3 1/2 cups. Therefore, I needed to increase the arrowroot a little – so I guessed at 4 T. We’ll see how thickly it sets up later. I increased the maple syrup to 8 T. After following all the rest of the instructions, I saw that my peanut butter must have had some thick small lumps in it that weren’t whisking out even with heating it a bit. Remembering that last year I treated myself to an immersible blender that I have rarely used, I pulled that out and – voila! – smooth pudding. I tasted it and decided I needed more salt and sweetener. Instead of more calories, I opted to use 1/4 tsp of stevia (1/8 wasn’t quite enough.) It really tasted fantastic! What a great pudding option and a nice break from chocolate or vanilla pudding.

I made this Peanut Butter Pudding and followed the exact recipe. It was awesome! Creamy, thick and delicious! While in the refrigerator, I read through other comments. Then I attempted to make chocolate pudding with the unsweetened almond milk that I had on hand. I followed the recipe subbing the almond milk for coconut milk, and melted chocolate for peanut butter. The chocolate pudding was not as thick. Although I was disappointed, the combination of peanut butter and chocolate pudding was amazing! Thanks, Dana! I love ALL your recpies :)

This dish is a big hit with my husband, who adores peanut butter, but is otherwise not vegan. I used a brand of coconut milk that has guar gum added to it for a more homogeneous texture. Instead of arrowroot starch, I used a “universal gluten free flour” mix that contains a variety of plant starches and it worked just fine. I just had to be careful to mix the flour in very slowly and carefully to avoid clumps or weird textures. I look forward to creating my own flavor creations using this wonderful recipe as a base!

Don’t use peanut butter powder. It separates and turns to mush.

Hi! I made this and loved it! The arrowroot starch clumped after refrigerating it. It doesn’t pose any taste differences, but the texture kind of weirds me out. I realized I never let the pudding sit out to cool before putting it in the fridge. Do you think that has something to do with the arrowroot clumping?

I read this recipe about 15 minutes ago, and I said “I have those ingredients!” Well, I had only one can of coconut milk, so I had to scale it down. Based on licking the pan, I’d say this is a winner. And I’m sure the ganache is lovely, but I took the direct route and covered the top with chocolate chips while the pudding is still warm. I can hardly wait until it’s chilled.

For some reason my pudding never acquired the same nice consistency of the pudding in the video, but that hasn’t stopped me from scarfing nearly the entire batch over the past couple of days. SO good!

This was excellent! I only had one can full fat coconut milk so I had to sub in some lite coconut milk and it worked fine! Also didn’t have enough arrowroot so I used some cornstarch and couldn’t tell a difference. I’d definitely recommend serving with some crushed salted peanuts and some dairy free chocolate chips; they add a needed crunch and saltiness to cut the rich taste of the pudding! Thank you, Dana!

Thank you for torturing yourself 11 times because this recipe is the best! I made this in the microwave with a bowl and a fork. It worked! So easy and so yummmmm. I used jaggery, the brown sugar of India, and it gave a perfect amount of sweetness. I also quartered the recipe! I used 200ml coconut milk and a heaping tablespoon of arrowroot. I whisked that good with my fork then zapped it for 1 minute on full power. Then I took it out and whisked up the small chunks of arrowroot. I zapped it for 30 second intervals with lots of whisking in between for another 2 minutes roughly. Just till it got thick. Then I followed the rest of the recipe using a quarter of everything. I did add a little extra jaggery, maybe half a tbs, to get it a little sweeter. So yummy! The coconut taste disappears and it tastes like silky peanut butter fluff. And so easy, I can’t get over it. Great recipe.

I made this but omitted the peanut butter because I’m avoiding inflammatory foods as much as possible due to a pulled muscle. Put a ton of vanilla beans in it instead. Topped it w/ peaches, blueberries & coconut butter. So good. Thanks for the idea!

I subbed 4 tbsp monk fruit for sweetener added it while cooking-my taste tester licked the bowl and gives it 2 thumbs up & it hasn’t even cooled yet. You’re my hero Dana.