When you need a quick vegan treat, this dairy-free chocolate pudding dish is ideal. It is uncomplicated, silky, and creamy.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1 ½ cups soy milk
- ¼ cup white sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon vanilla extract
Instructions
- Mix cornstarch and water together in a small bowl until a paste forms.
- Combine soy milk, sugar, cocoa, and vanilla in a large saucepan; stir in cornstarch paste until well combined. Cook over medium heat, stirring constantly, until boiling. Continue to cook and stir until mixture thickens, 3 to 5 minutes.
- Remove from the heat and let cool for 5 minutes; pudding will continue to thicken as it cools. Cover and refrigerate until completely cool, 1 to 2 hours.
- I sometimes use ground chocolate instead of cocoa.
Reviews
This is the best chocolate pudding. I used organic unsweetened almond milk and doubled the recipe. Dissolving the cornstarch in water first made all the difference-no lumping, no uneven thickening! Ingenious! In addition to the vanilla extract I added 1 teaspoon of 100% ground vanilla powder and also 1 oz of finely grated Bakers semi sweet baking chocolate at the end as it thickened. Smooth, glossy, creamy, not too sweet but just the right am’t of creamy sweetness. The only way to improve it would be a dollop of whipped cream on top with a bit of ground cinnamon and a flick of cayenne powder. This is going to be a staple recipe for me. I’m going to try freezing it into some kind of frozen dessert/ fudge pop, too. This was so easy, I’ll never buy a pudding mix again!
Light tasting chocolate, used Bakers cocoa powder, almond milk from a box and I added 5 times the amount cornstarch in the hot saucepan mixture and then the pudding thicken all at once after 10 minutes of cooking. Would another non dairy milk have made any difference? Thanks.
Easy to make, my kids enjoyed it!!
I made mine with oat milk (original) and also some instant coffee! 10/10 would recommend!! Thank you for the recipe!
My family loved it
Wow! Fantastic. I have been trying for a year to make pudding that did not have lumps and firmed up nicely. Mixing the cornstarch with the water and then adding it to the rest of the recipe is the trick. Thanks!
Amazing recipe! Super easy and quick! Must try!!!
My go to recipe must have made it 10 times about to make a triple batch and put it in little jars to have desserts for the week.
Oh my goodness!!! YES!!! So happy!! I used almond milk ( can’t have soy) and monk fruit sweetener to make it dairy and sugar free. Wow!! What a delight!!
I made this last night and I used coconut milk (that’s what I had in hand) and since it was a rather sweet type of milk, I didn’t add any sugar. This was the only change I made and all the family loved the results. Next time I shall add pictures!
BEST PUDDING EVER! cooked so fast, great tasting, you can’t even tell that its dairy free! and the texture is perfect, I substituted the soy milk with almond, and it came out Wonderful!
I followed the directions and this is a wonderfully creamy, delicious, dairy free pudding. I used Hershey’s Special Dark Cocoa Powder and Kirkland Organic Soy “milk”. I think it would be equally delicious with oat milk.
Great for texture as a starter recipe. With some vegan chocolate chips mixed in, the pudding recipe is a solid starter for anyone who, like me, needs to avoid dairy but is looking for a way to share pudding with their kids! I made it with oat milk (original flavor, not vanilla, 120 kCal per cup). The recipe as I made it needed about twice the sugar called for. It tasted a bit off due to the absence of milk. To solve that, I’ll try it with dutched coca powder next time.
I made this with oat milk and I really liked it. The chocolate taste was strong so you couldn’t tell it wasn’t normal milk. I like how simple it is to prepare.
I love this recipe. It is easy and fast with out the many steps. I use Splenda instead of sugar, and lactose free milk for extra creaminess.
Excellent!!
Smooth, natural and delicious
This recipe is AMAZING! I used almond milk and it turned out great! It’s become a fan favourite in my house. It’s super easy to make, the texture is perfect. So delicious & you seriously can’t even tell it’s dairy free!
I didnt really like this honestly but i feel bad giving it a super low because i’m pretty sure its because i used stevia instead of sugar so it just tastes off… i also used almond milk instead of soy and added almond extract.
I really liked this recipe. I used coconut milk, a high quality cocoa powder and added a pinch of salt. Super impressed with the result!! I’ll definitely make this again, I’m always looking for vegan desserts for my catering business. I’m topping this with fresh passion fruit and whipped coconut cream
It was amazing!(I replaced the soy milk with normal milk because i’m not vegan) and it still turned out amazing, I put it in a pie crust and baked it on 350 for about 10 minutes. It turned out to be wonderful!