The use of plant‐based raw materials is a promising non‐dairy alternative for the development of new vegan foods. This study aimed to develop a creamy vegan dessert (CVD) made with coconut milk and cocoa flavor. The CVDs were made with coconut milk powder, thickeners, sucrose, cocoa, modified starch, and potassium sorbate. A 22 factorial design was used, considering modified starch and cocoa as the independent variables, and the texture parameters as the dependent variables. The formulations were characterized for the texture profile after 7 days of refrigerated storage and compared with a commercial creamy dessert (CCD), and the results showed greater similarity for the formulation CVD4 (2% modified starch and 25% of cocoa) Thus, both the CVD4 and the commercial sample were characterized for the proximate composition. CVD was well accepted by consumers; however, it is necessary to study the use of other ingredients to reduce the residual bitterness. Practical applications Coconut milk is a promising non‐dairy ingredient alternative to the preparation of the creamy vegan dessert which presented a similar texture profile of commercial dessert due to cocoa addition making this one was well accepted by consumers.