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+ servings

Gingerbread Pudding

Crazy Vegan Kitchen
Creamy Gingerbread Pudding with a Cookie Crumble bottom and Whipped Coconut Cream Topping.
5 from 1 vote
Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 303 kcal


  • 1 1/2 cups Raw Cashews
  • 1 1/2 cups Almond Milk
  • 1/2 cup Golden Syrup
  • 1/3 cup Coconut Oil Melted, refined variety as it has a neutral taste
  • 1/2 Vanilla Pod
  • 1/4 teaspoon Sea Salt
  • 1/2 tablespoon Ground Ginger
  • 1/2 tablespoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/2 tablespoon Molasses
  • 6-8 Gingernut Cookies Vegan, crushed with a rolling pin
  • 1 14 oz can Coconut Milk chilled overnight
  • 1 tablespoon Golden Syrup


  • Prepare Gingerbread Pudding by blending all ingredients in a high speed blender until smooth. This may take a few minutes and require you to scrape the sides of the blender down occasionally as the pudding mixture is thick.
  • Meanwhile, scatter crushed Gingernut Cookies into the bottom of dessert cups or whatever vessel you are serving your pudding in.
  • Once pudding mixture has blended smooth, transfer to cookie filled dessert cups, smoothen out and allow to set in the refrigerator for 3-4 hours or till cold and thickened.
  • Just before serving, prepare Whipped Coconut Topping.
  • Open your can of chilled coconut milk and scoop out solidified coconut fat. Use leftover liquid coconut milk/water for a soup or smoothie later on.
  • Transfer coconut fat to a bowl with Golden Syrup. With electric beaters, whip until coconut fat is fluffy and resembles whipped cream (a few minutes of whipping is all you need).
  • Dollop whipped topping on chilled puddings, and drizzle with more Golden Syrup before scattering more crushed Gingernut Cookies on top.


Serving: 1servingCalories: 303kcalCarbohydrates: 28gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 137mgPotassium: 185mgFiber: 1gSugar: 21gVitamin A: 2IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Keyword Gingerbread Pudding
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