Vegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free.
I loved the Boston Cream Pie Cake From Violet Sweet Shoppe when the shop was in Seattle. All the varieties of cakes and pies, consistent and delicious are harder to find now in this big city of Seattle, since they closed. So when I want some of that Boston cream pie, I make this pudding parfait.
Creamy, almondy, Chocolatey. Add a layer of vegan sponge cake for the pie cake version. Less work, and satisfies that sweet tooth.
Make the pudding with starch, almond extract and cashew milk. Melt some chocolate with some non dairy milk. Layer, garnish and serve. Quick and easy surprise for valentines day. Depending on your preference of pudding to chocolate ratios, add thick or thin layers. Add some beet juice to the vanilla almond pudding for color. Top with granola or whipped coconut cream.
The Cream pudding layer is like a custard that thickens slightly on chilling. The filling is custard like because of the cashew milk, starch and flour combination. If you use other non dairy milk or change the other ingredients, you might need additional starch or flour or both to thicken to desired consistency. Adjust to preference.
More Desserts from the blog
- Blender Peanut Butter Cake with Chocolate Ganache.
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Peanut Biutter Chocolate Marble Cake
- Vegan Almond Butter Blondies with Chocolate Chips
This Pudding parfait is
- Easy
- Takes literally 20 minutes to put together
- Tastes amazing.
- Is flexible to sweet and flavor.
If you make it do leave me a comment, or tag me #veganricha on Instagram!
Video:
Boston Cream Pie Pudding
Ingredients
Vanilla Almond Pudding:
- 1.5 cups (354.88 ml) cashew milk or use coconut milk or soy milk
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 tsp (0.25 tsp) almond extract or more
- a good pinch of salt
- 1 tbsp cornstarch
- 1 tbsp white flour use cornstarch to make gluten-free
- 2 tbsp sweetener of choice or more
Chocolate Layer:
- 1/2 cup (113 ml) full fat or lite coconut milk or use any other non dairy milk
- 1 cup (180 g) vegan semi sweet chocolate chips
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 tbsp sugar or maple optional
Instructions
- Heat 1 cup cashew milk or other non dairy milk over medium heat. Add vanilla, almond extracts, salt and sweetener.
- Mix the cornstarch and flour in 1/2 cup milk until well mixed. Pour into the simmering milk. Bring to a boil, then reduce heat to medium low. Simmer for 3 to 4 minutes. Taste and adjust sweet and almond flavor (add more sweet or almond extract and mix in while still hot).
- Heat coconut milk over medium heat. When hot, add chocolate chips, vanilla and sweetener if using.
- Mix for a minute and take of heat. Continue to mix until all the chocolate dissolves and the mixture is smooth. Cool for 10 mins
- Pour 2 tbsp chocolate mixture in individual serve cups. Add a layer of the almond vanilla pudding, Then add another layer of chocolate and so on. Garnish with shaved chocolate or shredded coconut. Add layers of rushed vanilla wafers or slice of vanilla sponge cake to make parfaits. Chill for 15 mins to half an hour and serve.
Video
Notes
Nutrition
Laura Staron says
January 20, 2017 at 6:30 amThanks for recipe. I made it last night, and it’s great.
However, I don’t like coconut. what can i substitute for it?
Richa says
February 15, 2017 at 8:56 pmuse a different non dairy milk like soy, almond
Christine says
June 4, 2018 at 8:52 pmJust coming across this awesomeness today. Quick question, with can of coconut milk, you know how solids are separate from liquid in can? Do you use just liquid or whole contents of can in recipe.
Pat says
January 20, 2017 at 6:48 amI can’t find full fat coconut milk in three of my grocery stores I frequently go to. There’s lite and regular coconut milk but none of the cans says full fat. Can I substitute it for something else?
Richa says
January 20, 2017 at 11:02 amUse whichever coconut milk ot other non dairy milk. The chocolate layer will vary from loose creamy layer to somewhat set depending on the non dairy milk.
Teresa says
January 22, 2017 at 4:43 amCould I use cacao nibs instead of chocolate?
Richa says
January 22, 2017 at 1:49 pmI havent tried it with cacao nibs. They might need some flavor adjustment, and additional sweetener.
Alix says
January 25, 2017 at 6:13 pmI always use regular coconut milk when a recipe calls for “full fat” coconut milk and have excellent results. The brand I use is Thai Kitchen.
Donna says
January 7, 2019 at 10:07 pmIn using coconut milk, are you using just the liquid portion or do you combine both liquid and solid prior to measuring?
Richa says
January 7, 2019 at 11:11 pmmix and use
Ellen says
September 2, 2017 at 9:34 pm“regular” coconut milk IS full fat coconut milk.
Sammy Boyce Bal says
January 20, 2017 at 3:18 pmOh my gosh this looks so good! Boston cream pie donuts were my favourite sweet as a little kid 🙂 Can’t wait to give this a try!!
– Sam
Richa says
January 20, 2017 at 4:33 pmnow i am craving doughnuts 🙂
Kelly says
January 20, 2017 at 4:11 pmThis could not have been posted at a better time. I just had a tooth extracted and all I want is pudding.
Richa says
January 20, 2017 at 4:33 pmAh, feel better soon.
Adrienne says
January 20, 2017 at 4:47 pmWow, what a freaky cooincidence. I will bake a regular Boston Creme Pie tomorrow for my husband’s and son’s birthdays, and just now finished the pudding 5 minutes ago! I’ll make your recipe for my party treat! Strange, very strange (queue creepy music).
I appreciate your recipes and your hard work so that we all might eat delicious food!
James says
January 20, 2017 at 4:54 pmOnce again, an awesome delicious recipe for us. Thanks so much!!
Cynthea says
January 20, 2017 at 8:10 pmFor gluten free, should I use just the 1 TBSP cornstarch or double it to 2 TBSP? Just want to clarify…I’d be so sad if it didn’t turn out the first try!! 🙂
Richa says
January 21, 2017 at 12:35 amtotal 2 tbsp starch.
Sonali Suratkar says
January 20, 2017 at 9:11 pmI think I shouldn’t visit your site after my meal…I feel hungry all over again!!! 😀 Loving your videos! Really nice..how are you managing this unimaginable workload?
Richa says
January 24, 2017 at 1:09 pmby pretty much working all day 🙂
Mia says
January 21, 2017 at 8:04 pmThis looks so great Richa!
Richa says
January 24, 2017 at 1:08 pmThanks Mia
Mark Salamon says
January 23, 2017 at 10:19 amGreat recipes! If I hear one more person say they admire the willpower of people who are vegan I’m going to scream. Food like this is the only way to show people that you don’t need to give up anything. Keep up the good work!
Richa says
January 24, 2017 at 1:09 pmThanks!
Milda says
January 28, 2017 at 4:39 pmHi Richa,
I just tried the Boston cream pudding portion (without the chocolate) but for me it did not really thicken… I used store bought almond milk and even added more cornstarch but still the texture was not quite pudding like. Could you suggest what I might have done wrong?
Richa says
January 28, 2017 at 5:22 pmAdd more cornstarch. Its a soft pudding like a thick custard after chilling, not gelled up. For thicker more set pudding, you can add more cornstarch.
Yris says
January 20, 2019 at 9:33 amIt is because cornstarch should NOT be boiled or simmered for 3-4 minutes because it loses its effectiveness as a thickener. Cornstarch should be brought to a boi (added to the pot before the mixture boils)l and then cooked for ONE minute only. That is the correct method for using cornstarch.
Sue says
February 7, 2017 at 6:41 amI really messed up this recipe. I was making a chocolate pie and this pudding the same morning But I mixed up that I was making this when I thought I was making the pie filling. I accidentally added the chocolate part to the vanilla part and ended up with one pudding, instead of keeping the vanilla and chocolate parts separate. However, even combined, it was sooo good.
I will make it the correct way, at some point because it is a winning recipe!! Thanks Richa!
Richa says
February 7, 2017 at 7:12 pmnothing wrong with more chocolate pudding 🙂
Sue says
February 16, 2017 at 12:30 pmI made it correctly this time! It is sooooo good.. DH, who eats dairy on occasion, said this was Better than Dairy desserts!!! Thanks for another ingenious. and delicious recipe!!
Richa says
February 16, 2017 at 12:40 pmthats awesome! darn now i have to think about more desserts for the book 🙂
Connie says
August 31, 2017 at 5:42 pmI guess you would just use regular milk, sugar and chocolate chips, right thanks for your quick response.
Richa says
August 31, 2017 at 6:13 pmThis is a vegan blog Connie. There are 1000+ recipes to make amazing food without the dairy, eggs and meat, that are often a result of extreme abuse and pain.
21 Million dairy calves are killed per year within hours or days of birth, most are males. That’s 40 calfs per minute. Even the most humane, organic or whichever farms sell their male calfs for slaughter. Over 90% of U.S. dairy cows are confined in primarily indoor operations, tethered inside barren stalls, unable to perform even the most basic functions. They are forcefully impregnated to be pregnant and have babies so they produce milk for profit, almost none of which is available to their their babies. Once spent after many cycles of pregnancies (low milk rate, and take longer to get pregnant) they are slaughtered off at a quarter of their lifespan.
Environmental effects of the dairy industry include huge amounts of water needed for maintaining the cows(they drink lots of water and eat lots of plants that are water intense to grow), flushing and cleaning, pollution by methane and manure produced by cows and much more. Farming for alternate plant products that would produce plant based milks in comparison needs just a fraction of water.
Please do read up on the cost of dairy to our resources, the planet, the animals. http://www.onegreenplanet.org/animalsandnature/the-dairy-industry-and-the-environment/
Connie says
August 31, 2017 at 5:21 pmI would like a recipe for this using regular ingredients-do you have one.
Richa says
August 31, 2017 at 5:29 pmThese are regular ingredients. Can you elaborate with examples?
Sarah says
September 10, 2017 at 1:39 amHi Richa,
I made Thisbe pudding this morning and we loved it! I have a kiddo on an elimination diet and have been struggling to find a way to get the calcium enriched alternative milks in. This recipe is a lifesaver! It is kid-approved and packed for lunches for the week. I will slowly wean down the amount of chocolate for the kiddo, but am so happy that the vanilla pudding is a way to get my kiddo some good calcium. Thank you so much for sharing! 🙂
Sylvia says
July 7, 2019 at 1:57 pmRicha, thanks for the amazing recipe!
One question- Can I bake the custard? Like for a vegan version of creme brûlée?
Richa says
July 7, 2019 at 9:27 pmno this custard wont bake well as it doesnt have enough volume, try this https://www.veganricha.com/2013/04/sarahs-classic-french-creme-brulee.html
Sylvia says
July 8, 2019 at 3:04 amThanks so much, I will have a look. Thanks for all your wonderful work!
Shocked says
January 4, 2021 at 9:43 pmI luv your recipes but at almost 600 kcal for this dessert is a bit over the top. That’s a full meal!!
Vegan Richa Support says
January 6, 2021 at 12:57 pmhave to treat yourself sometimes