Pudding. How could pudding be so difficult to master? This recipe threw me for a loop. I tested it no less than 10 times! And it only became peanut butter pudding in the eleventh hour. And oh dear, I’m so glad it did. Talk about creamy, dreamy, pillowy deliciousness.
Friends, I can’t wait for you to try this amazing 1-pot, 5-ingredient pudding! Let’s do it.
This recipe starts with coconut milk (full-fat is best!) and arrowroot starch to thicken. Once you cook that for about 5 minutes, it should be thick and pudding-like, as you’ll see below.
Next, it’s time to add flavor in the form of peanut butter, maple syrup, and vanilla! That’s right, maple syrup keeps this recipe naturally sweetened. Dreams do come true! I mean, just look at that creaminess!
P.S. – If you’re more into dates than maple syrup, I included a date-sweetened option in the notes.
Are you even ready for this pudding? I mean, are you? Look at those ribbons! Look at that color! Look at the thickness! It’s too much for my eyes to handle. I have to go make it again.
I hope you all LOVE this recipe! It’s:
Easy to make
& Super delicious
This makes the perfect healthier treat when dessert cravings strike. It’s also tasty topped with coconut whipped cream and crushed peanuts! And don’t forget the 2-ingredient chocolate ganache (recipe below)! Pour a layer of that on top and you’ve got a peanut butter cup surprise.
If you’re into pudding, also be sure to try out Avocado Peanut Butter Chocolate Pudding and Banana Cream Pie. And if you’re into peanut butter, don’t miss our Peanut Butter Cup Cookies, No-Bake Peanut Butter Cookies, and Easy Peanut Butter Fudge!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient Vegan Peanut Butter Pudding
- 3 cups canned 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 (optional)
- Coconut whipped cream
- Crushed peanuts
- Chocolate ganache*
- 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.
*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.