A quick and easy recipe for vegan vanilla pudding mousse with berries – This light and airy dessert is wonderfully creamy, incredibly delicious and perfect to serve as a simple dessert in a jar or to use as a cake filling.
Quick and easy Homemade Vanilla Pudding with Berries
If you’re looking for an easy and delicious dessert or snack, this vegan vanilla pudding mousse recipe is just perfect! It’s easier to make than you may think and it tastes as least as delicious as the ready-made instant pudding cream from the supermarket! 😛
Anyone who knows me, knows that I totally love to make just the filling from my no-bake tarts and no-bake cheesecakes and then serve it in glasses as a dessert. This vanilla cream filling from my strawberry custard tart is definitely one of my favorites, along with my beloved vegan chocolate mousse. So I decided to write an extra blog post for this wonderful cream dessert to make sure everyone can find the recipe quickly!
Easy Vegan Dessert
I kept this recipe as simple as possible so that the pudding mousse can be made without gelling agents like gelatin or agar powder. All you have to do is cook a pudding using plant milk, cornstarch and vanilla, and then fold in whipped cream to create a fluffy mousse.
The recipe is super versatile and perfect for any time of year, as you can add any flavors or spices you like, such as vanilla or cinnamon, and use different toppings. From fruity berries and exotic fruits over nut butters like almond, cashew or peanut butter to caramel sauce and chocolate – there are so many serving suggestions here!
5-Ingredient Vanilla Pudding Mousse
This simple vegan vanilla pudding mousse is easy to make with just a few ingredients! Here are the ingredients you’ll need:
- Plant milk: such as coconut, almond, cashew, or soy milk.
- Cornstarch: or arrowroot starch.
- Vanilla extract: or ground bourbon vanilla
- Sugar: or syrup to taste.
- Dairy-free whipping cream: or any other vegan cream that is whippable.
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Cook the vanilla pudding
First, cook a vanilla pudding (vegan custard) as usual. Then pour into a bowl and cover airtight with plastic wrap (this will prevent the pudding from forming a skin). Allow the pudding to cool to room temperature, then refrigerate.
Tip: You can also add a pinch of turmeric for a beautiful yellow color!
Step 2: Make the vanilla mousse
Once the pudding is well chilled, remove the plastic wrap and blend it with an electric hand mixer or blender until creamy. In another mixing bowl, beat the chilled dairy-free whipping cream until stiff peaks form. Then gently fold it into the pudding.
Step 3: Garnish and serve
Divide the vanilla pudding mousse into glasses and garnish with fresh raspberries, red currants, pomegranate seeds, desiccated coconut or other fruits and toppings as desired. Serve chilled and enjoy!
Which dairy-free cream is best?
As an alternative to dairy-free whipping cream, you can use pure coconut cream (the thick part of canned coconut milk). However, not all varieties of coconut cream are suitable as a vegan substitute for regular heavy cream as some products do not whip well or quickly become runny again. Therefore, I recommend using the vegan cream that is whippable.
This Vegan Vanilla Pudding Cream Recipe is:
- Dairy free
- Quick and easy to make
- Very delicious!
- Can also be made in other flavors
- The perfect dessert for any occasion!
More Easy Vegan Dessert Recipes to Try
- Chocolate Mousse
- Blueberry Chia Pudding
- Blackberry Mousse
- Raspberry Parfait
- Lemon Curd Dessert
- Mango Mousse
- Semolina Pudding with Raspberries
- Caramel Cheesecake Mousse
- Coconut Rice Pudding
- Cherry Tiramisu
If you try this easy vanilla pudding mousse recipe, feel free to leave me a comment and a star rating! And if you take a picture of your creamy dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 😊
Creamy Vanilla Pudding Mousse Dessert (Easy & Vegan)Author:
- 2 cups (500 ml) plant milk such as coconut, almond, cashew or soy milk
- 5 tbsp (35 g) cornstarch
- 1 tsp vanilla extract
- 3-4 tbsp sugar or syrup or more to taste
- ½ cup (120 ml) dairy-free whipping cream well chilled! (or other whippable vegan cream)
- 1 tsp (4 g) cream stabilizer (such as san-apart) optional, or ¼ tsp cream of tartar
Toppings (to taste)
- red currants
- pomegranate seeds
- desiccated coconut
*Note: Check out the recipe video + step-by-step instructions above!
- Pour about 5 tbsp of the plant milk in a small container. Add cornstarch, vanilla extract and sugar and stir to dissolve.
- Pour the remaining plant milk into a saucepan and bring to a boil. Stir in the cornstarch mixture and bring to a boil again, stirring constantly. (Add more sweetness or vanilla extract, if needed).
- Remove the thickened pudding from the heat and allow to cool slightly, stirring occasionally. Then pour into a bowl and cover airtight with plastic wrap (to prevent the pudding from forming a skin). Allow the pudding to cool to room temperature, then refrigerate until completely chilled.
- Once the pudding is well chilled, remove the plastic wrap and mix it with an electric hand mixer or immersion stick blender until creamy.
- In another mixing bowl, beat the chilled dairy-free whipping cream with an electric hand mixer until stiff peaks form (optionally, you can add cream stabilizer or cream of tartar). Then gently fold the whipped cream into the pudding.
- Divide the vanilla pudding mousse into glasses and serve immediately or refrigerate until ready to eat.
- Garnish with fresh raspberries, red currants, pomegranate seeds, desiccated coconut or other fruits and toppings as desired.
- Serve chilled and enjoy!
- Tip: You can also add a pinch of turmeric for a beautiful yellow color!
- Cream: As an alternative to dairy-free whipping cream, you can use another whippable vegan cream or pure coconut cream (the top solid part of chilled coconut milk).
- Milk: I do not recommend using oat milk, or the pudding often does not set with it.
- More tips and information about the recipe are mentioned in the blog post above!
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