This almond milk pudding is thick, rich, and extremely creamy, it’s only made with 5 ingredients! No dairy and no eggs needed, it’s an instant dessert that is sure to impress!
Almond Milk Pudding
Growing up, dessert wasn’t something my sister and I would enjoy after dinner. My parents always insisted that if we were hungry after, we could have some fruit or yogurt. This, however, was not the case on special occasions. These times, my mom would whip up something special and we’d savor it after our Sunday dinner.
While she’d often make a crumble or a pie, sometimes she would make a chocolate pudding. Like most kids, anything chocolate and were were swayed, but her pudding was on another level. It was rich, creamy, and would melt on your tongue. I’ve begged my mom to share her recipe, and I’ve given it a dairy free makeover to it, WITHOUT affecting the taste!
I’ve been meaning to share an almond milk pudding recipe for quite some time. It needs just 5 ingredients to make and no baking required. In fact, it reminds me so much of instant chocolate pudding!
No dairy and no eggs are needed, but you’d never tell. The texture is thick, rich, and extremely creamy! It’s sweet and of chocolate flavor, with no taste of almonds whatsoever!
I had my sister over for dinner the other night and served this pudding for dessert and she could NOT believe it was dairy free- She thought it tasted like any good chocolate pudding!
Can you make pudding with almond milk?
- Almond milk– Unsweetened almond milk, vanilla almond milk, or chocolate almond milk. Use a good quality refrigerated almond milk, as they don’t have excess additives or thickeners in them.
- Sugar– White or organic white sugar.
- Vanilla extract– A must for any good pudding recipe.
- Cocoa powder– 100% unsweetened cocoa powder. Sift your cocoa powder prior to adding it in, to ensure there are no clumps throughout.
- Cornstarch– Mixed with water to form a paste. This keeps the pudding thick and creamy.
Start by adding the almond milk, sugar, vanilla extract, and cocoa powder into a small saucepan. In a small bowl, whisk together the cornstarch with water until it forms a paste, ensuring there are no clumps remaining. Add it to the saucepan and place it over medium heat. Stir the mixture until it begins to boil. Once it boils, reduce to low heat and continue to stir, for 5-6 minutes, until the mixture has thickened.
Now, remove the saucepan from heat and let it cool for 10 minutes, before transferring it to the refrigerator for at least an hour, to chill.
Tips to make the best instant pudding with almond milk
- You must ensure the cornstarch is mixed with the water completely. If there are any clumps at all, you risk finding little clumps in the pudding once it has chilled.
- For a richer chocolate flavor, use dark or black cocoa powder.
- For single serving desserts, distribute the cooked pudding into four glasses or serving bowls.
Storing and freezing almond milk chocolate pudding
- To store: Almond milk pudding should be stored in the refrigerator, covered. It will keep well for at least a week.
- To freeze: Place leftover pudding into single containers and store in the freezer for up to 2 months. The pudding must be thawed completely, before enjoying it.
More recipes using almond milk to try
Almond Milk Pudding
- In a small saucepan, add the milk, sugar, cocoa powder and vanilla extract. In a small bowl, whisk the cornstarch and water together, until no clumps remain.
- Whisk in the cornstarch mixture into the saucepan and place it over medium heat. Stir it regularly, until it begins to simmer. Reduce it to low, and continue to mix for a further 5-6 minutes, until it has thickened. Remove the saucepan from the heat.
- Let the pudding mixture cool to room temperature, before refrigerating it for at least an hour, until chilled.
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