Indulgent Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added)
Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added) is my answer to that very specific craving: you want something rich and chocolatey, but you do not want a sugar crash or a sink full of dishes. I started making this on nights when I was tired of “healthy desserts” that taste like cardboard. This one is creamy, deeply cocoa flavored, and still feels like a treat. Plus, it is small batch, so you are not committing to a huge pot of pudding all week. If you have ten minutes and a whisk, you can make it happen.
What is Mango Sticky Rice
Okay, quick detour because I get asked about this a lot, especially by friends who love cozy desserts but want something different from chocolate. Mango sticky rice is a classic Thai dessert made with sticky rice, coconut milk, and ripe mango. It is sweet, creamy, and has that comfy, spoonable vibe that pudding lovers usually go for.
Now, if you are here for chocolate pudding, stay with me. I think the reason mango sticky rice is so loved is the same reason this Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added) works so well. Coconut milk brings richness without needing tons of extras, and a simple base can taste amazing when the ingredients are good.
If coconut and chocolate together is your thing, you would probably also like this recipe on my site for chocolate coconut slice. It is a totally different texture, more snacky, but the flavor combo is in the same happy family.
Here is my simple way to explain the pudding you are about to make: it is a cozy, **stovetop-style chocolate pudding** using coconut milk for creaminess, and it is sweetened without added sugar. It chills into that classic pudding texture, and you can dress it up or keep it plain.
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Is Mango Sticky Rice Served Hot or Cold?
Mango sticky rice can be served warm, room temp, or cold, depending on preference and the place serving it. Usually the rice is warm or room temperature, and the mango is cool and fresh. The coconut sauce might be warm when poured on top, which is honestly the best part.
For Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added), you have options too, but I strongly vote chilled. Warm pudding is nice in a pinch, but chilling gives it that thick, scoopable texture that feels like a real dessert. I usually let it cool on the counter for about 20 minutes, then into the fridge for at least 2 hours.
Here is a little real life tip. If you want it faster, pour it into two shallow bowls instead of jars. More surface area means it cools quicker, and you are eating sooner. Nobody is judging.
And if you are into small batch desserts that feel a little celebratory, you might get a kick out of these chocolate Kahlua Baileys pudding shots. Different vibe, obviously, but still very much in the “pudding is fun” category.
I made your coconut milk chocolate pudding after dinner because I wanted something sweet but not sugary. It set up perfectly and honestly tasted better the next day. It is going into my regular rotation.
What Kind of Rice is Used to Make Sticky Rice?
Sticky rice is usually made with glutinous rice (also called sweet rice), which gets that chewy, clingy texture. It is not the same as regular jasmine rice. You soak it, steam it, and it turns into that bouncy, satisfying base that holds coconut sauce really well.
So what does that have to do with pudding? Mostly, it is a reminder that **texture comes from the base**. With pudding, the “base” is your liquid (coconut milk) plus your thickener (usually cornstarch). If you treat those two parts with a little care, you get a dreamy result.
My small-batch pudding formula (the simple version)
I promised you I keep things practical, so here is the exact approach I use for Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added). This makes about two generous servings, or three smaller ones if you want to share.
What you will need
- 1 can full-fat coconut milk (13.5 oz, shake well)
- 3 tablespoons unsweetened cocoa powder
- 2 to 2.5 tablespoons cornstarch (2 for softer, 2.5 for thicker)
- Pinch of salt
- 1 to 2 teaspoons vanilla extract
- No sugar added sweetener to taste (I use monk fruit or stevia blends, start small)
- Optional: 1 to 2 ounces chopped dark chocolate with no sugar added (for extra richness)
Easy directions
- In a small saucepan (off the heat), whisk cocoa powder, cornstarch, and salt until well mixed.
- Slowly whisk in coconut milk. Go gradually so you do not get lumps.
- Put the pan on medium heat and keep whisking. After a few minutes it will start to thicken.
- Once it bubbles gently and looks glossy, cook for about 30 to 60 seconds more while whisking.
- Turn off heat. Stir in vanilla and your sweetener. Taste carefully and adjust.
- If using chopped chocolate, stir it in until melted.
- Pour into two jars or bowls. Press plastic wrap directly on the surface if you hate pudding skin.
- Chill at least 2 hours for the best texture.
If you want another cozy chocolate option for two, I also have this simple stovetop old school chocolate pudding for two. It is more classic, and this coconut milk version is the dairy free cousin.
Popular Variations of Mango Sticky Rice
Mango sticky rice has a bunch of variations depending on region and preference. Some people add sesame seeds, some add mung beans, and some go heavier on the coconut cream sauce. The mango itself can vary too. Super ripe and fragrant is the goal.
And honestly, the same “choose your adventure” energy applies to Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added). Once you have the base down, it is easy to tweak without breaking the recipe.
My favorite variations:
1) Mocha coconut pudding
Whisk in 1 teaspoon instant coffee granules with the cocoa. It makes the chocolate taste deeper, not coffee-ish.
2) Almond joy vibes
Top with toasted coconut flakes and a few chopped almonds. If you love that combo, my small batch almond joy coconut bars are also worth a weekend bake.
3) Extra dark and intense
Add that chopped no sugar added dark chocolate at the end. It turns the whole thing into a richer, truffle-like pudding.
4) Berry topping
Raspberries or strawberries cut the richness and make it feel kind of fancy with zero effort.
5) Frozen pudding pops
Pour into popsicle molds. It freezes into a fudgy pop, especially if you used the extra chocolate.
One quick warning: if you swap full-fat coconut milk for the light kind, the pudding can set a little thinner and taste less creamy. It will still work, but if you want that indulgent spoonful, go full-fat.
Tips for Perfecting Your Mango Sticky Rice
For mango sticky rice, the big tips are: use the right rice, do not rush the soak, and use ripe mango. Also, the coconut sauce needs a little salt to taste balanced, not flat.
For Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added), here are the tips that actually matter in a real home kitchen:
Whisk before you heat
Always mix cornstarch with the cocoa first, then add coconut milk slowly. This is how you avoid the dreaded lumps.
Stay close to the stove
This thickens fast once it starts. You do not need to panic, just do not walk away and start a load of laundry.
Do not overcook
Once it bubbles and thickens, give it a short extra cook and stop. Overcooking can make it grainy later.
Sweeten at the end
No sugar added sweeteners vary a lot. Some get bitter if cooked too long. I always stir mine in off the heat, then taste and adjust.
Let it chill long enough
Warm pudding tastes fine, but chilled pudding tastes like dessert. Two hours is the sweet spot, overnight is even better.
Fixing texture problems
If it is too thin after chilling, next time add a bit more cornstarch. If it is too thick, use 2 tablespoons instead of 2.5, or whisk in a splash of coconut milk before serving.
That is basically it. No fancy gadgets. No weird ingredients. Just a cozy chocolate pudding that fits a no added sugar kind of day.
Common Questions
Can I use carton coconut milk instead of canned?
It usually will not be as creamy, and it might set thinner. Canned full-fat coconut milk gives the best texture for Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added).
How do I keep it from getting a skin?
Press plastic wrap directly onto the surface while it cools, then chill. Or just embrace the pudding skin, some people love it.
What no sugar added sweetener tastes best here?
I like monk fruit blends because they taste the most neutral to me. Start small, taste, and add more. You can always add, but you cannot remove.
Can I make it ahead?
Yes, it is actually better the next day. It keeps well in the fridge for about 3 to 4 days in covered jars.
Is this dairy free?
Yes as long as you use dairy free chocolate (or skip the optional chocolate add-in). Coconut milk does all the creamy work.
A cozy ending and a little dessert inspiration
If you try this Small-Batch Coconut Milk Chocolate Pudding (No Sugar Added), I really think you will be surprised by how indulgent it feels without piling in sugar. Keep it simple, whisk patiently, and chill it long enough to set. If you are in a pudding mood and want another comforting classic, I love browsing recipes like My Dad’s Tapioca Pudding – 101 Cookbooks for old-school inspiration. Now go make yourself a small batch, grab a spoon, and enjoy that quiet little moment when the chocolate hits just right.
Coconut Milk Chocolate Pudding
Ingredients
Pudding Ingredients
- 1 can full-fat coconut milk (13.5 oz) Shake well before use
- 3 tablespoons unsweetened cocoa powder
- 2 to 2.5 tablespoons cornstarch Use 2 for softer pudding and 2.5 for thicker
- Pinch salt
- 1 to 2 teaspoons vanilla extract
- to taste No sugar added sweetener (like monk fruit or stevia blends) Start with a small amount
- 1 to 2 ounces chopped dark chocolate (no sugar added) Optional, for extra richness
Instructions
Preparation
- In a small saucepan (off the heat), whisk cocoa powder, cornstarch, and salt until well mixed.
- Slowly whisk in coconut milk gradually to avoid lumps.
- Put the pan on medium heat and keep whisking. After a few minutes, it will start to thicken.
- Once it bubbles gently and looks glossy, cook for about 30 to 60 seconds more while whisking.
- Turn off heat. Stir in vanilla and your sweetener. Taste carefully and adjust.
- If using chopped chocolate, stir it in until melted.
- Pour into two jars or bowls and cover the surface with plastic wrap to avoid pudding skin.
- Chill for at least 2 hours for the best texture.
