Paleo Pudding in ramekin with spoon scooping out a bite
4.88 from 8 votes

Paleo Vanilla Pudding {Dairy Free, Paleo, AIP}

This Paleo Vanilla Pudding is creamy, luscious, and can be used in any recipe that calls for the boxed variety such as banana cream pies, parfaits, & more!
Course AIP, dairy free, Dessert, gluten free, Nut Free, paleo, Soy Free
Cuisine American
Prep Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 334kcal
Author Cassidy Stauffer


  • 13.33 oz. Full-Fat Coconut Milk (one can)
  • 1 Cup Non-Dairy Milk Of Choice
  • 1 Tbsp. + 1 1/2 tsp. Gelatin
  • 1/2 C Maple Syrup
  • 2 Tbsp. Honey
  • Pinch or Two of Sea Salt
  • 1/2 tsp. Fresh Lemon Juice optional but brightens up the flavor
  • 1 Tbsp. Pure Vanilla use vanilla powder for AIP


  • Whisk together the coconut milk, non-dairy milk, maple syrup, honey, vanilla, salt, and lemon juice in a medium-sized pot. Place the mixture over medium-heat.
  • While it's warming up, evenly sprinkle the gelatin over the milk mixture so it can "bloom" - or get wet and soften.
  • Once the gelatin has softened, whisk constantly until the gelatin is completely dissolved and steam is rising and it looks like there's a thin layer of white foam on top of the mixture. Do not bring to boil. Continue whisking until you are sure the gelatin is completely dissolved, about 5 minutes (otherwise you will have small clumps of gelatin in your pudding, which is no good!).
  • Pour pudding into 4 small glass serving dishes or a medium-sized mixing bowl - do not stir after this point. Cool 10 minutes, then refrigerate 2 to 4 hours or until set. For an extra silky pudding, chill in a mixing bowl and beat with a hand-held mixer just prior to serving.
  • Enjoy!


Calories: 334kcal | Carbohydrates: 36g | Protein: 1g | Fat: 20g | Saturated Fat: 17g | Sodium: 16mg | Potassium: 298mg | Sugar: 30g | Vitamin C: 1.2mg | Calcium: 61mg | Iron: 3.1mg