5-Minute Vegan Dessert
This 5-Minute Vegan Coconut Cream Dessert is a no-bake recipe, a creamy vegan, gluten free, dairy free coconut pudding. Top with fruit or jelly, and a sprinkle of coconut. Every bite is delightful.
I love stocking up on ingredients that can go quickly into a scrumptious dessert, especially when my vegan friends are coming for dinner! And this vegan coconut pudding is nice and thick, rich in flavor, and only takes about 5 minutes to make!
5-Minute Vegan Dessert
My friend recently made this coconut pudding for a ladies gathering, served with sweet, juicy blackberries on top. We couldn’t believe how tasty it was, so of course we all asked for the recipe. Most any fruit would be amazing, or even a lighter jelly or jam spooned on top.
This no-bake vegan dessert is the richest and creamiest coconut cream mousse you will ever eat! And there is no stove required! But, if you’re looking for a cake to bake, our Vegan Cardamom Raspberry Cake is a must-try!
Why I love this recipe
- It only takes 5 mintues to make.
- It’s a crowd-pleaser for any party.
- This dessert is a great recipe for various diets, like gluten-free, dairy-free, Vegan, and more.
We also love this recipe as a dessert when we serve this cobb salad or these tacos!
Next time you need a quick, classy dessert for a dinner party, pull these simple ingredients from your pantry: coconut cream and shredded coconut. I also keep a premium jelly on hand.
Gather these ingredients
- Organic Coconut Cream – not milk (I buy at Trader Joe’s)
- Organic shredded coconut
- Vanilla
- Nutmeg + cinnamon + cardamom
- Coconut sugar (you can also use maple syrup)
- Premium jelly or compote or fresh berries (optional)
- Nuts (optional)
How do you make 5-minute Coconut Dessert?
- Open chilled can of coconut cream; drain off the liquid. It’s okay to leave a little bit of liquid.
- Place in a mixing bowl along with the coconut and spices. Use a hand mixer; mix together until smooth. You can whip the ingredients, but only for about 1 minute.
- Scoop the coconut cream into small serving bowls. Top with fresh fruit, compote, or your favorite jelly. Or sprinkle with coconut.
- You can make ahead and store the dessert in the fridge for up to 1 week. Take a fork to fluff it up for serving, or whisk it again with your mixer for 1-2 minutes.
Tips and substitutions:
- One reader used maple syrup in place of coconut sugar, but we have not tried this yet.
- Optional to refrigerate the coconut cream and whip it with a hand mixer, then blended in the remaining ingredients. Soooo good.
- You can opt out of serving the berries or jam, and just serve with shredded coconut and nuts.
- Also optional to not serve with nuts, but if you do, almond, pecans, walnuts, hazelnuts, and macadamia nuts, are all delicious.
How do you serve coconut cream pudding?
We love this recipe because it’s great for all diets. If you’re looking for gluten free desserts or easy vegan desserts, and something quick and simple? Five minutes is all you need!
- Serve it to guests, and they will think you spent hours preparing creamy coconut dessert.
- For Fourth of July, garnish with strawberries and blueberries.
- In the winter months, add spoonfuls of your favorite jam or jelly, with a sprinkle of coconut.
- Make ahead and pull out of the fridge for company, for a scrumptious dessert!
More vegan desserts:
Raw Hazelnut Chocolate Brownies
Vegan Tahini Coconut Chocolate Cookies
Get the Recipe:
5-Minute Coconut Cream
Ingredients
Instructions
- Open chilled can of coconut cream; drain off the liquid. It’s okay to leave a little bit of liquid.
- Place in a mixing bowl along with the coconut and spices. Use a hand mixer; mix together until smooth. You can whip the ingredients, but only for about 1 minute.
- Scoop the coconut cream into small serving bowls. Top with fresh fruit, compote, or your favorite jelly. Or sprinkle with coconut. Serve right away!
- You can make ahead and store the dessert in the fridge for up to 1 week. Take a fork to fluff it up for serving, or whisk it again with your mixer for 1-2 minutes.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Terrific post! I really love how you encourage/teach people of ALL ages ‘n stages to have peeps over in easy/peasy ways/manners. Not about money or showing off. It’s sharing yourself and learning something new. I hope and pray the younger generation gets it and does it! YOU, dearie–are God approved, as He loved breaking bread with others… I only do it occasionally and certainly more spontaneously nowadays just due to health. But I hope I never totally stop! Don’t you, either! Blessings in 2022~. patti
Hi Sandy,
This recipe was so easy. I just wanted to let you know that I’ve added it into my list of the easiest vegan dessert recipes.
This is the link if you want to check it out.
https://www.happierwithtea.com/index.php/2020/05/05/easy-vegan-dessert-recipes/
Thanks for sharing your recipe!
If it’s too runny you can also add some chia seeds that will help thicken it. I added them because I love them. I sprinkled some cacao powder in once and the next time just toasted slivered almonds. So good! I may try some espresso/chocolate/nuts next time!!
This just saved my life so God bless you.
Just made this and tasted sooo good. The only adjustment i made to make it a little bit healthier and to make it thick without having tho whip it too much was to add a little bit of soft tofu!
Hmm, mine was just a big runny mess… how did you get it to thicken up?
Did you use coconut cream or coconut milk, Daria? If milk, you can flip the can over and separate off the liquid.
Also, what kind of nuts would you recommend?
Have you tried Trader Joe’s spicy or sweet pecans? So good!
How do you mix the ingredients? with a hand beater? Is this like making a meringue?
Mix well with a spoon, or you can use your mixer for 1-2 minutes.
SUPER easy and delicious! I refrigerated the coconut cream and whipped it with a hand mixer, then blended in the remaining ingredients. Soooo good. Had to make one minor adjustment: used maple syrup instead of coconut sugar. We loved it without the berries, even. I see this in our weekly dessert rotation!
Great idea, the maple syrup!
This looks really yummy. Thanks for sharing the recipe on the blog with everyone.
Do you think this cream could be a layer in a baked dessert? (Bottom crust, this layer, some apples and then a topping?)
I have not tried this, so not quite sure. If you try, come back and tell us! Great idea!
What size cans?? Also what is coconut sugar?
14 oz. cans (I bought at Trader Joe’s). Coconut sugar is also at many health food stores.
What size cans of coconut cream? Looks great!
14 oz. can of coconut cream, Barb!
I am actually going to try this, because there is No way this dessert
could be this simple and truly taste good. You know sometimes it is
very very nice to be wrong. I sure hope this is one of those cases.
Laughing—–
Come back and report, Carol! :)
These look absolutely marvelous! great job. You take a nice picture, too.
Love this! What a great idea. And you are so right-entertaining is like a muscle. I’m going to high five myself for exercising next time I’m frantically trying to clean my house and cook/not burn myself 5 minutes before guests arrive :)
Yum, yum, yum! These look awesome, Sandy! Pinned!
These look so great, Sandy! Love that they’re also vegan!
I love coconut cream, this is my kind of dessert all the way! Love the look and I am sure taste of this!
For my Book Club, I always serve dessert and champagne (or proseco). Sometimes I have time that day to whip up something special that takes lots of time. But more often than not, I need something special that can be made quickly. Pinning this to try! PS ~ Love those dishes. What a treasure.