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!
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
More easy chocolate desserts
Avocado chocolate mousse No-bake chocolate cheesecake Edible brownie batter Pot de creme
