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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 cashew milk , or use coconut milk or soy milk
- 1/2 tsp vanilla extract
- 1/4 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 full fat or lite coconut milk, or use any other non dairy milk
- 1 cup vegan semi sweet chocolate chips
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Great 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!
Thanks!
This looks so great Richa!
Thanks Mia
I 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?
by pretty much working all day 🙂
For 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!! 🙂
total 2 tbsp starch.
Once again, an awesome delicious recipe for us. Thanks so much!!
Wow, 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!
This could not have been posted at a better time. I just had a tooth extracted and all I want is pudding.
Ah, feel better soon.
Oh 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
now i am craving doughnuts 🙂
I 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?
Use 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.
Could I use cacao nibs instead of chocolate?
I havent tried it with cacao nibs. They might need some flavor adjustment, and additional sweetener.
I 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.
In using coconut milk, are you using just the liquid portion or do you combine both liquid and solid prior to measuring?
mix and use
“regular” coconut milk IS full fat coconut milk.
Thanks for recipe. I made it last night, and it’s great.
However, I don’t like coconut. what can i substitute for it?
use a different non dairy milk like soy, almond
Just 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.