Almond Milk Pudding
This post may contain affiliate links. See my disclosure policy.
My 5-ingredient almond milk pudding is chocolatey, creamy, and full of nostalgic flavor. No eggs or dairy needed!
Need more almond milk desserts? Try my almond milk milkshake, almond milk ice cream, and almond milk hot chocolate.
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!
Table of Contents
Why I love this recipe
- Way better than instant pudding. There is a time and a place for instant pudding mix, but nothing beats homemade pudding.
- Diet-friendly. It’s naturally egg-free, dairy-free, and gluten-free.
- A crowd pleaser. Anyone who loves pudding will most certainly enjoy this recipe.
- 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!
Ingredients needed
- 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.
- Sugar. I used regular white sugar.
- Vanilla extract. A must for any good pudding recipe!
- Cocoa powder. Use 100% unsweetened cocoa powder that’s been sifted to remove clumps.
- Cornstarch. Mix with water to form a paste and thicken the pudding.
- Water. To make the cornstarch slurry.
How to make almond milk pudding
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 before refrigerating it for an hour until chilled.
Arman’s recipe tips
- Use cold or room temperature water. If the cornstarch is mixed with warm water, it’ll clump up and not dissolve.
- Make vanilla pudding. Omit the cocoa powder and double the vanilla extract, or add ¼ teaspoon of vanilla bean paste.
- Add spices, like cinnamon, cardamom, or pumpkin pie spice mix.
- Enhance the chocolate flavor. Melt chocolate chips into the pudding mixture or replace the water with cooled coffee (don’t worry, you won’t taste the coffee flavor!).
Storage instructions
To store: Almond milk pudding should be stored in an airtight container in the refrigerator for up to one week.
To freeze: Place leftover pudding into freezer-safe containers for up to two months. The pudding must be thawed completely.
Frequently asked questions
Yes, other types of dairy-free milk work, like coconut milk or oat milk. However, depending on the brand, it may not thicken up as nicely.
More easy chocolate desserts
Almond Milk Pudding
Ingredients
- 1 1/2 cups almond milk unsweetened or vanilla
- 1/4 cup sugar white or organic white sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 3 tablespoon cornstarch
- 2 tablespoon water
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.
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 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).
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!
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!!!