Almond Milk Pudding
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My 5-ingredient almond milk pudding is chocolatey, creamy, and full of nostalgic flavor. No eggs or dairy needed!
Why I love this almond milk pudding
I consider myself pretty lucky because, growing up, my mom always made us pudding from scratch. It took some convincing to get her pudding recipe, but after some negotiation, she finally shared it with me…so now I can share it with you!
Because my sister was allergic to dairy until her teens, Mom’s always made her pudding with soy milk. I later swapped it for almond milk, which gives the pudding the same silky, creamy texture with a milder flavor. Here’s why I make it on repeat:
- Better than instant pudding. There is a time and a place for instant pudding mix, but nothing beats homemade pudding.
- Customizable. I’m starting off with my mom’s classic chocolate pudding, but of course, I had to test a few different variations.
- Enjoy it as is, or layer it up. I’m a purist and like my pudding plain, but you can use it like yogurt in a parfait or turn it into my chocolate pudding pie!
- Naturally dairy-free. Thanks to the almond milk, it’s also egg-free and gluten-free.
★★★★★ REVIEW
“This tastes like my regular homemade chocolate pudding. Made this for my grandchildren who can’t have dairy, and it got thumbs-up all around. My husband and I both tasted it and swore you could not tell it was dairy-free. That is when I know it’s a great recipe. Thanks so much.” – Laura
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond milk. I used plain, unsweetened almond milk, but vanilla or chocolate almond milk could also be used. I suggest buying a good-quality refrigerated brand, as those tend to have fewer thickeners. I love Califa Farms Organic Unsweetened Almond Milk.
- Sugar. I used regular white sugar, but brown sugar or coconut sugar also work well.
- Vanilla extract. I use half a teaspoon to cut through the rich cocoa flavors.
- Cocoa powder. Use 100% unsweetened cocoa powder that’s been sifted to remove clumps. For a darker flavor, I sometimes use dark or black cocoa powder.
- Cornstarch and water. To form a paste and thicken the pudding.
How to make almond milk pudding
Step 1- Combine ingredients. In a small saucepan, add the milk, sugar, cocoa powder, and vanilla. In a small bowl, whisk the cornstarch and water until no clumps remain.
Step 2- Simmer. Pour the cornstarch slurry into the pan and place it over medium heat. Stir until it begins to simmer, then reduce to low heat and continue simmering for 5-6 minutes or until thickened.
Step 3- Cool and chill. Let the pudding mixture cool to room temperature, then refrigerate for an hour until chilled.
Arman’s tips and variations
- Use cold or room-temperature water. If the cornstarch is mixed with warm water, it’ll clump up and not dissolve.
- Serve it chilled. I like to press a piece of plastic wrap directly onto the surface while it cools to prevent a skin from forming.
- Turn it into vanilla pudding. Omit the cocoa powder and double the vanilla extract, or add ¼ teaspoon of vanilla bean paste.
- Try warming spices. A pinch of cinnamon, cardamom, or pumpkin pie spice (my partner’s favorite) gives the pudding a completely different flavor and is especially delicious during the cooler months.
Frequently asked questions
Yes. Soy milk is what my mom always used, but I now prefer unsweetened almond milk because it has a milder flavor and still turns out perfectly creamy. Oat milk also works, though it may take a little longer to thicken depending on the brand.
If your pudding is still thin, it likely just needs a little more time on the heat. Keep whisking over medium heat until it reaches a pudding-like consistency. Also, make sure you mix the cornstarch with cold water. Adding it directly to hot milk can cause it to clump rather than thicken properly.
Almond Milk Pudding
Video
Ingredients
- 1 1/2 cups almond milk unsweetened or vanilla, 360mL
- 1/4 cup sugar brown or coconut sugar work too, 50g
- 1/4 cup cocoa powder 20g
- 1/2 teaspoon vanilla extract
- 3 tablespoon cornstarch 24g
- 2 tablespoon water 30mL
Instructions
- 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.
I made this pudding today and I do agree with another review, that the pudding lacked sugar.
I used white, granulated sugar, as recommended. I may increase next time.
While the pudding was still warm, I added 2 teaspoons of honey and a pinch of salt.
Still not overly sweet, but slightly sweet and everyone enjoyed it. The pudding is very smooth and silky.
Hi Linda- hmm, that’s strange that you didn’t find it sweet enough, as we found 1/4 cup of sugar was plenty. I’m glad you added some extra honey to amplify it.
This was pretty good and I know it’ll be better when I do it right. I cooked mine too long and it became like soft gelatin. I think my cocoa was low quality and tasted dusty, invest in good cocoa. I thought the sweetness was good but I didn’t want it tasting like chocolate syrup. I want to try melting in some semi sweet chocolate chips for even more decadence but I am SO GLAD I made this today!
Hi Ty, sounds like you’re definitely on the right track! A good quality cocoa can make a big difference. I love the idea of adding some melted chocolate too. I would add this at the very end when the pudding is almost done thickening and is still warm, and make sure it’s whisked together really well before cooling. Let us know how you go!
Can I triple this recipe and make all at once?
Hi Marilou- I don’t see why not. You’d just need to simmer it for longer 🙂
Love it.
Optional, sweetners, & thickeners. Thank you.
Hi D- For thickeners, arrowroot powder or tapioca starch is a great replacement for cornstarch. For the sugar, the only sugar free sub I would recommend is allulose, as it dissolves like white sugar would. Let me know how you go!
Honey or cornstarch
I can’t wait to make your chocolate pudding. I will be substituting mine with oat milk. I’m sure it won’t make a difference.
Absolutely! I actually tested it with oat milk and it was delicious. I would recommend using unsweetened oat milk so it’s not overly sweet!
This is fantastic!
I used 1 tsp. Pumpkin Pie Spice instead of cocoa powder to go with a spice cake, and while this is a lot of stirring just like any stovetop pudding, the results are absolutely delightful! It’s like sweet spice that melts on the tongue.
Oh I love how you added pumpkin pie spice instead of cocoa 🙂 Yes, it is a little more stirring, but it’s worth it, isn’t it 🙂 Thanks for making my recipe, Gail!
Is this a good pudding for a chocolate pudding pie? I’d like to try it but not sure if it’ll be thick enough to hold its shape once you cut the pie
Hi Katlyn! So when testing this recipe, we did a few rounds with more thickening agents in it, but it really affected the flavor. As is, I don’t think it would work well for a pudding pie, because it would separate once sliced. The only workaround is if you do individual pies, in which that wouldn’t matter (and it would be delicious!).
I want to freeze this recipe in a ninja creami container and then spin it when frozen. Do you think that will create a healthy chocolate ice cream?
It should- we recently made custard which didn’t set properly so we froze it and used the healthy setting and it worked 🙂
Will monk fruit work in place of sugar?
Hi Doreen- I haven’t tried, but I don’t usually recommend monk fruit in puddings or any creamy dessert, because it crystallizes. Allulose is the best sub, as it dissolves like sugar!
this is good, but can I add whey protein powder? Sometimes that doesn’t work, not sure if you have tried that. Thanks verymuch
Hi Nanalinda- I wouldn’t recommend it for this recipe, especially whey protein powder. Whey is very finecky, and different brands yield different results (depending on what thickeners they have in them). I have a protein pudding you may enjoy instead, that comes with a chocolate flavor option.
Arman, this pudding is sensational- I love how creamy it is without dairy. I’m going to try it with full-fat coconut milk (I know, not almond but I’m keen). Thanks for the recipe!
Thanks for the lovely review, Jahanna! Oh this would be sensational with full fat coconut milk- my original recipe used heavy cream, and that turns out so nice and luscious, so coconut milk would do the same.
I’ve made this recipe a few times and it is great 👍. Thanks 🙏 for sharing your recipe with us. It’s simple and delicious. 🤤
This taste like my regular homemade chocolate pudding. Made this for my grandchildren that cant have dairy, and it was thumbs up all around. My husband and I both tasted it, and swore you could not tell it was dairy free. That is when I know it’s a great recipe. Thanks so much.
Aw, Laura- this means so much! I’m so glad everyone enjoyed it and no one could tell it was dairy-free. Thanks for making my recipe!
Just made this and really think it could have double the sugar unfortunately. It seems kind of chalky from the cocoa. Will definitely try again. All other recipes I have seen do not have equal parts of cocoa to sugar. Good flavor and texture otherwise
Hi Sheila- Thanks for the feedback, I appreciate it. I’m wondering if the cocoa powder you used was Dutch processed or not? In testing, I found the sugar amount to be perfect (not too sweet). The only time it would make sense to add more if it was to be frozen as pudding pops 🙂
Wow! Delicious and creamy and easy. I have kidney disease so I drink almond milk. I used chocolate almond milk and it was double chocolaty. I plan to try other flavors . This will satisfy any sweet tooth and isn’t too bad on the calories. Thanks for sharing
LOVE that you used chocolate almond milk, Anette- that would have completely intensified the chocolate flavor. Wishing you the best health and managing your kidney troubles. 🙂
Can you use a sugar substitute like Stevia instead if regular sugar. I’m diabetic.
Hi Marta- the only sugar free sub I would recommend trying is allulose. That dissolves like sugar does and doesn’t leave bitter aftertastes (something stevia is known to do).
This was delicious and made great frozen pudding pops. I did add a little more sugar than what the recipe called for.
Love that you used them for pudding pops, Amy- I think that is very smart to add a little extra sugar when you intend on freezing them- they can naturally lose sweetness by freezing. Glad you enjoyed them!
Sooo good! I doubled the vanilla extract and added a bit of salt.
I skipped the cornstarch and it didn’t thicken. What happened?
Hi Toni- cornstarch is actually what makes this pudding nice and thick. Skipping it would result in a watery mess and one that I don’t think would even be able to thicken whatsoever. Next time, please keep it in.
I was wondering if you have tried this with 100% maple syrup instead of sugar. Being a diabetic I need to attempt to avoid sugar which is kind of a poison for your body anyway. Just curious if you’ve tried it with honey or maple syrup instead of sugar?
Hi Karen! I just responded to a comment from a reader who replaced the sugar with maple syrup successfully (it’s a few comments down).
Can you make this almond milk pudding with an artificial sweetener and also a different thickener like zanthan gum?
You can definitely give that a try Lisa! Allulose is probably the easiest swap for sugar. Let us know how you go!
Finally!! A delicious, smooth , creamy, and easy chocolate pudding recipe I can have. Love it!
Can I use pure maple syrup in place of the sugar? Will it set?
July 20, 2024 – I just made this delicious and easy almond milk chocolate pudding!
I substituted maple syrup for the sugar without having to make any other adjustments, and it came out very delicious. This is a creamy pudding I will definitely be making again. Thank you for posting this recipe. I hope others will give it a try, as well.
Marianne- Thank you so much for sharing that, as I’d been curious how it would work with maple syryp (several readers have asked that) so this is super helpful. I really appreciate you trying that and sharing it with me!
My pudding came pit too thick and I didn’t boil it for the 5-6 minutes as instructed. I think I will reduce the cornstarch.
Hi Myriam- sorry to hear that! I think the issue could be the almond milk you used- I’ll make a note about the best kinds to use, as some have added thickeners in them that react with the cornstarch.
Easy and flavorful!
Can I use this chocolate pudding in a pie crust?
Hi Angel, absolutely! Make sure it’s fully set before scooping it into the crust. You can even seal the pie crust with some melted chocolate before adding the pudding and this will help keep the crust nice and crisp 🙂
Hi; i’m going to try your chocolate pudding. I would like to know if you have a recipe for vanilla pudding? Thank you , Hazel
Hi Hazel, I do- it’s for sugar free pudding, but you can use standard sugar instead 🙂
Will arrowroot powder work instead of corn startch?
Yes it will, Rebecca 🙂 Or tapioca starch!
Set up in SECONDS after simmering, was the easiest recipe I’ve ever made!!!
Delicious! I used oat milk since it’s all I had. 10/10! Thanks for this recipe
So welcome, Kay- glad you enjoyed it and thanks for sharing your experience using oat milk!
i substituted the cornstarch with flaxseed, turned out wonderful!! Thank you for all you wonderful recipes, my whole family enjoys!!!
Did you use the shelf stable almond milk? TY 💕
Yes, I did- Cindy 🙂
I thought this was ok. It definitely firmed up nicely, though it was really strong on the cocoa. Maybe I needed more sugar/vanilla, and a little less cocoa powder for my tastes. I was surprised that this is supposed to be 4 servings. You might want to double if you want to make sure you have a little more.
Hi Emily- thanks for the feedback and review. It does have a strong cocoa taste, but it could easily be amended with a touch of vanilla or reducing the amount by a tablespoon.
Like it uses almond milk, it l sounds easy to.make
Can swerve be used instead of sugar?
You can try!
Anyone make a big batch of this? Tips? Need for kids party
Can you substitute the sugar with honey? Thx
What else can I use for cornstarch?
fantastic!!!!!! so good. i added a pinch of espresso powder.
Can I sub the corn starch for arrow root to thicken to keep it lower carb.
You can try!
Thank you so much for this recipe! I’ve been searching for a really great almond milk pudding recipe; and now I’ve found it. The consistency was amazing. And it was so rich. What a treat! I did alter the steps just a bit to make things easier on myself, and get more bang out of the vanilla. Here’s what I did: I whisked all of the dry ingredients together in the pot I was going to use, rather than making a slurry with the cornstarch. And I just added a couple more tablespoons of almond milk with the rest of the milk. And then I added the vanilla AFTER removing everything from the heat. Adding the vanilla before cooking defeats the purpose. Since vanilla extract is mostly alcohol, you cook away/evaporate most of the flavor when you add it before simmering.
The recipe is a keeper, for sure. It came together so quickly and easily. And it met my chocolate craving… I think I may add some PB powder next time, and make it super decadent.
Can I substitute the sugar with honey or maple syrup.
This was easy to make, and was delicious! Drizzled peanut butter on top with unsweetened coconut flakes.
This pudding was really good when it was first made, but once I put it into the fridge to setup, it was more like jello than pudding. I tried to reheat and whisk with some milk, but it just broke into smaller chunks. Way too much cornstarch I think, you could really taste it too.
Hi Suzanne- I’m sory to hear that it turned into jello for you. I’m thinking the culprit is expired or off cornstarch- As the amount I used is much less than traditional puddings. The only other thing that could impact it is the almond milk you used- as some of those have thickeners in them too.
Has anyone tried this with gluten-free flour or anything else instead of cornstarch? What can I use instead of cornstarch? Thanks!
Excellent taste and texture! I love how it thickens like old fashioned dairy pudding mix. I used stevia baking blend and it was terrific! Thanks for a great recipe!
I have leftover chocolate almond milk that I need to use. Will that work for this recipe? Thank you.
I haven’t tried but you are welcome to experiment and see
Thank you so much. My wife has severe food sensitivities and cocoa and almond milk, corn and a very few other fruits and chicken are all she can eat so this is an amazing and easy addition to what she can eat!!! Thank You!!!
You are so welcome, Craig!
Tapioca starch made for a little bit of a gloopy consistency. I’ll try arrowroot next time.
Can you substitute the cocoa powder with flavored protein powder?
I haven’t tried but you are welcome to experiment and see
Very good pudding. I did increase the vanilla extract to 1 teaspoon and I added a pinch of salt and 1/4 teaspoon of espresso powder (coffee enhances the taste of chocolate. If you add just a little like I did you do not taste the coffee itself. If you add a bit more, you will taste it, and it will be a mocha flavor which would also be delicious!).
Can I use soy milk ?
Hi Angel- Yes, you can. I have had many readers do it with soy milk. My only recommendation is to use one that is unsweetened so the pudding remains sweet, not overly sweet 🙂
Wow wow wow! This is my new favorite recipe. I’ve been able to play around a lot with the different flavors of pudding that I can make and they always turn out delicious and creamy!
Best pudding EVER! Thanks 😊
I made this for my husband who has some kidney issues. He loved it as did I. I might have cooked it too long, it wasn’t very creamy but still good. Very chocolatey but not too sweet. Will definitely make again.
Does GF flour work in this recipe instead of cornstarch?
Great pudding. Worked perfectly with Flax Milk. You are the dessert king!
This looks great!
We don’t fancy chocolate flavors much, is there anything we can use to make another flavor, preferably Strawberry or Vanilla?
Haven’t tried, but will work out one soon!
Can I use homemade almond milk?
I haven’t tried but I don’t see why not!
Sounds delish. Could I use powdered sugar instead of regular sugar? Thx in advance.
Haven’t tried, feel free to experiment and see
Greetings Arman, I cannot eat cornstarch & I want to substitute flour instead, I do this in other recipes. I totally adore your recipes and appreciate all of your hard work. Thank you, take care…
Can we use plain milk instead of almond milk?
You sure can!
Can you use sugar substitute (monk fruit , swerve ) and arrow root starch for thickness
Haven’t tried it with arrowroot. You can use a sugar substitute.
I tried this recipe and the result was amazing. Word to the wise, measure and set up all ingredients beforehand. Once you begin this recipe requires your total attention, until you put the pudding in the refrigerator. But it is worth it!
Thanks for the feedback and review, Dee Dee.
I am diabetic, could you use a granular sweetener in place of the sugar?
Yes, of course 🙂
Can I use coconut sugar in this recipe. I can’t have regular sugar. Thanks
Yes, of course 🙂
I am just wondering if anything can be substituted for the cocoa powder as I am not able to have chocolate due to being allergic to caffeine?
You could try and find a caffeine free cocoa powder. Haven’t tried this without cocoa powder.
Kris, I also can’t have cocoa powder because I have stomach inflammation. I used carob powder that I purchased from Amazon & it worked great, little bit different flavor than cocoa powder but still good if you like carob.