Dairy-Free Chocolate Protein Pudding

You know those days when you just want ALL things sweet, rich, and totally indulgent? They normally pair with days you’re low in energy and want a quick fix.

Well, this chocolate protein pudding was MADE for those days.

It’s ultra-thick thanks to the coconut milk and high enough in protein that it won’t cause a sugar crash. Definitely a win to me as a Certified Nutrition Coach.

Plus, you can enjoy it freshly made or meal prep it for busy, stressful days when you know you’ll need chocolate.

Staying fit and healthy doesn’t have to mean avoiding all things delicious. Check out the Strong and Sweet Protein Guide to have more dessert-like snacks or the Protein Playbook for an all around approach.

Ingredients You Need

Most protein pudding recipes are made with Greek yogurt and protein powder (like this 3-ingredient protein pudding recipe). It’s easy and quick- just like peanut butter protein cups. This recipe, however, is far more rich and dessert-tasting.

Canned coconut milk: make sure to use full-fat coconut milk as it’ll make the protein pudding much richer tasting as well as giving it a mousse-like texture. Learn more about coconut milk and choosing the best kind.

Protein powder: the protein powder you choose makes a huge difference to the taste and texture of the chocolate protein pudding and this banana protein pudding. Make sure you use one you love or you won’t enjoy the taste. I made mine with Transformation Chocolate Lava Protein Powder.

Vanilla extract: the higher quality vanilla you use the better as there are so few ingredients. Learn more about how to choose a vanilla extract for your goals.

Almond milk: any non-dairy milk will work here. Personally, I use homemade hemp milk.

Expert Tips

For the coconut milk, you want the milk in the can and ideally, one that is solid. Drain the water from the can and know that you only want to use the thick cream part.

If you have a can that is liquid and the water is mixed in, know that your pudding will need to be iin the fridge a bit longer so that it thickens.

Protein powder makes a difference. If you use a pea-based protein powder you’ll probably need to add in a bit more almond milk.

Likewise, if your protein powder isn’t naturally sweet, add some maple syrup in place of the almond milk. Since there’s really no other sweeteners here, you need to love your protein.

Major tip: basically, adjust the chocolate protein pudding as per your taste. Too runny? Add more protein? Too thick, add more almond milk. Not sweet? Add in maple syrup.

How To Make It

How To Store It

This chocolate protein pudding is best stored in the fridge for up to 3 days. Make sure to put a lid on the jar or wrap it with a beeswax wrap.

As coconut milk will thicken like crazy in the fridge, I recommend letting it sit at room temperature for 20-30 minutes before enjoying it.

The chocolate protein pudding cannot be frozen.

Choosing A Protein Powder

I have made this with two protein powders: Transformation Chocolate Lava as well as Botanica Perfect Vanilla.

I love Transformation protein because it’s a blend of egg whites, collagen powder, and pea protein. This means some wicked gut-healthy perks but also that it doesn’t absorb too much liquid. The flavor is delicious as is and I find you don’t need to add much.

For a vegan protein powder, Botanica is one of my favorites in flavor as it doesn’t have a gritty taste or texture. It’s deliciously sweet too.

Just know that the protein powder you choose will affect the protein pudding. Learn more about how to choose a protein powder for your lifestyle.

Update: I have recently made the switch to using Beef Protein Powder for health reasons. It works well in this protein pudding; however, you'll want to let it sit out of the fridge for 20 minutes before enjoying it. Likewise, it doesn't need to "set" as long in the fridge. Give Equip beef protein (my favorite brand) a try and save some money while you do.

Toppings

The chocolate protein pudding recipe is great as-is to make a healthy snack. Most frequently though, I top mine with melted chocolate chips to create a delicious chocolate magic shell on top.

Other tasty add-ins or toppings are:

• Toasted pecans
• Chunky coconut
• Swirled peanut butter
• Chocolate chips
• Fresh berries

Substitutions

If you plan to use whey protein powder, know that you probably won’t need the almond milk. Whey protein doesn’t absorb like vegan powder does so you’d be best to only add it after trying the texture first.

The same goes for collagen powder. If you want to use collagen in place of protein you’ll need to cut out the almond milk but add in some sweetener (maple syrup or honey works). Adjust the amount of coconut milk and collagen powder based on texture (see the hot tip from above).