Almond Milk Pudding

My 5-ingredient almond milk pudding is chocolatey, creamy, and full of nostalgic flavor. No eggs or dairy needed! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 98kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Almond milk pudding should be stored in an airtight container (or covered with plastic wrap pressed directly onto the surface) in the refrigerator for up to one week.

To make ahead: This is a great dessert to make ahead. I often prepare a day before serving, as it thickens and the flavor improves after a few hours in the refrigerator.

Nutrition