This almond milk pudding is rich, thick, creamy and full of chocolate flavor! Made with just 5 ingredients, it's dairy free and egg free, and the perfect instant dessert!
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.
Notes
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.