Vegan Orange Creamsicle Pudding Cups

Orange pudding cups, in a an orange peel on a wooden cutting board

If you’ve been craving something creamy, dreamy, and just a little nostalgic, these vegan orange creamsicle pudding cups are the perfect treat. They bring together the bright, sunny flavor of fresh oranges with the silky, smooth texture of coconut milk for a dessert that feels indulgent but still light. With just a handful of simple ingredients, fresh orange juice and zest, rich coconut milk, naturally sweet honey, and arrowroot powder for that perfect pudding consistency, you can whip up a batch in no time. It’s the perfect balance of tangy citrus and creamy sweetness, reminiscent of a classic creamsicle, but in spoonable form.

Why You’ll Love These Orange Pudding Cups

Oranges are more than just a refreshing burst of flavor - they’re a vibrant fruit packed with natural goodness. Their bright color comes from plant pigments like carotenoids, and they offer a naturally sweet, tangy taste that wakes up any recipe. The zest brings concentrated citrus oils for extra flavor, while the juice adds brightness and a hint of natural sweetness. Fresh oranges also give this pudding a cheerful, sunshine-like quality that makes it as pretty as it is tasty.

Oranges on a wooden board with a white background and green leaves on the back.Coconut milk is the secret to making this pudding rich and satisfying without any dairy. It’s naturally creamy, with a subtle sweetness that pairs beautifully with citrus flavors. Full-fat coconut milk creates a luscious texture, while also adding a tropical twist to the recipe.

Paired with arrowroot powder, it thickens into a silky, scoopable pudding that feels luxurious but is surprisingly simple to make. The result? A chilled, velvety dessert that’s perfect for warm afternoons, dinner parties, or whenever you need a little pick-me-up in a cup.

I made the cups for the pudding out of the orange peel, which made this dessert extra fun and perfect for any summer picnic or dinner party.

How to Make Orange Creamsicle Pudding in a Cup

Zest your Oranges: Before cutting the oranges, start by zesting until you have a tablespoon and a half of orange zest. Once that's done, we can start juicing and making the orange peel cups. 

Blue bowl with orange zest for making creamsicle pudding held over oranges on a wooden surface.Juice & Make Cups: To do this, cut your oranges in half and juice them with a citrus juicer instead of squeezing, to keep the peel intact. After most of the juice has been gotten out, carefully peel the orange pulp away from the rind, leaving a cute little orange cup. Try to make sure the stem doesn’t pop out and create a hole in the peel as you're doing this. 

Hand holding a halved orange with its pulp removed, and more oranges in the back.Start your Pudding Base: After your orange, zest, juice and rind are prepped, we can start on the base! In a small saucepan, combine full-fat coconut milk, orange juice, zest, honey and salt. 

Add Arrowroot Powder: Cook over medium heat, and when it starts to bubble, add in the arrowroot powder. Make sure to whisk the arrowroot powder super well to avoid creating any lumps.

Vegan orange creamsicle pudding base made with coconut milk, orange juice, zest and honey in a metal pot.Pour into Cups: The arrowroot powder is going to combine with all the ingredients to make a thick, creamy base for your pudding. Once that is completely combined, take off the heat and carefully pour this into your premade orange cups. 

Pouring vegan orange pudding from a jar into a cup made with orange rinds.

Chill & Enjoy: Place these on a level surface and put them in the refrigerator for about 30 minutes until cooled. Once they have cooled, the pudding should hold its shape and be ready to serve. Garnish these with a mint leaf and enjoy at your next dinner party!

 

Vegan orange creamsicle pudding served in orange cups decorated with mint leaves.

Recipe: Vegan Orange Creamsicle Pudding Cups

Ingredients:

  •  1 Can full fat coconut milk
  • 1 ½ Tbsp orange zest (1-2 oranges)
  • ½ Cup orange juice (1-2 oranges)
  • 3 Tbsp arrowroot powder
  • 1 Tsp vanilla
  • ¼ Tsp salt 

Instructions: 

Wash and zest 1-2 oranges, until you have enough orange zest. Cut the oranges in half and juice with a citrus juicer. Carefully peel the orange pulp from the rind, making sure not to create a hole where the stem is.

Combine coconut milk, orange juice and zest, vanilla and salt in a small saucepan and cook over medium-low heat. Once it starts to bubble, whisk in arrowroot powder and whisk to fully combine. Take off the heat and pour into orange cups. Place these in the refrigerator for about 30 minutes until they hold their shape. Garnish with mint or edible flowers and enjoy!

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.

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