Heavenly Low-FODMAP Chocolate Pudding/ Pots-de-Crème; Gluten-free, Vegan

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This low-FODMAP chocolate pudding recipe is the rich, creamy low-FODMAP chocolate decadence you have been craving.   This recipe reminds me of a French pot-de-creme due to its extra thick consistency.  However, since it is not a traditional custard (no eggs) it really is more appropriate to call it low-FODMAP chocolate pudding.

Top it with low-FODMAP coconut whipped cream, fresh low-FODMAP berries (like blueberries, strawberries or raspberries), or toasted low-FODMAP nuts (like peanuts, hazelnuts, pecans or walnuts). This low-FODMAP chocolate pudding is vegan and gluten-free, and absolutely to die for!

Check out over 400 more low-FODMAP recipes on the blog, and this great low-FODMAP dessert, sweets and treats recipe collection.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate Pudding/Pots-de-Crème; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Prep time: 15 minutes plus cooling

Serves 7-8


  • 1 can (14 ounce) full fat canned coconut milk (I like Trader Joes or Thai Kitchen)
    • 2 ounces is one low-FODMAP serving for coconut milk due to sorbitol
  • 6 tablespoons unsweetened cocoa powder
    • 20 g or about 1.5 tablespoons is one low-FODMAP serving
  • 1 ounce/ 30 g semisweet chocolate
    • 1 ounce is one low-FODMAP serving
  • 3/4 cup granulated white sugar
  • 3 tablespoons cornstarch or tapioca starch
  • 1/2 teaspoon vanilla extract


  • Mix together the coconut milk, sugar and cocoa powder in a saucepan
  • Bring it to a boil over medium heat and reduce heat
  • Add cornstarch and stir

  • Use immersion blender to remove all lumps
  • Simmer, whisking frequently, for 10 minutes, sauce should thicken
  • Stir in the chocolate until melted
  • Remove from heat and stir in vanilla
  • Place in dessert bowls or mason jars and refrigerate
  • Cover with saran wrap in contact with surface (prevents skin layer from forming)
  • Chill about 6 hours or overnight
  • Garnish with low-FODMAP coconut whipped cream and fresh berries or toasted nuts.

  • Low-FODMAP chocolate heaven!

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4 Responses

    1. Hi L,
      We appreciate your question! This recipe was tailored to be dairy-free and vegan, at a time when whipping cream was not yet tested for its FODMAP content (and it was not an option that was available for our recipes). We have only prepared the recipe as is, and could not say for sure if heavy cream would have the same results. Sorry we can’t help more! If you try it, let us know 🙂

  1. hi, I was wondering what an overall serving of this would be? I saw that it says serves 7-8 and as long as you have serving you will be within the low fodmap range

    1. Hi Nicole,
      We can’t provide an exact measurement, but about 3 ounces would likely be a serving. The serving size is mainly due to the amount of coconut cream in the product. Good luck!

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