This yummy dairy-free chocolate pudding is so smooth and creamy. Learning how to make this classic dairy-free chocolate pudding is a game-changer, and since it’s made with common pantry staples, you’ll be able to easily make it anytime you want. Be sure to try my Dairy-Free Vanilla Pudding for another delicious pudding.
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Having an easy-to-make, allergy-friendly dessert that’s also delicious is such a treat. It’s dairy-free, gluten-free, and egg-free.
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Ingredients
- sugar
- unsweetened cocoa powder
- cornstarch
- salt
- almond milk or other plant-based milk
- vanilla
Instructions
Before you make the pudding, get out a heat-safe glass bowl or single-serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 3 cups of pudding. Have some plastic wrap handy to place on top of the pudding.
Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until the clumps are broken down and the mixture is combined.
Place the saucepan on the stove over medium heat and add the almond milk.
Whisk this mixture almost constantly for 9 minutes. Then, stir continually for the next 2 minutes as it thickens. This is the most important time to keep whisking.
Once it thickens, remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into a heat-safe glass bowl or smaller serving bowls.
Place plastic wrap directly on the pudding to cover it and prevent a skin or film from forming.
Chill in the refrigerator for 1-2 hours. It can be served warm or cold.
Tips:
- If you end up with any lumps in the pudding pour it through a wire-mesh strainer to remove them.
- To keep the pudding from forming a skin on the top, place a piece of plastic wrap directly on the pudding.
- Store the pudding covered in the refrigerator for 3-5 days.
- Can be poured into individual serving-sized containers for quick lunch items.
I placed plastic wrap on some of the small single-serving containers I made and left plastic wrap off of a couple of others to test whether the pudding formed a film on top. The ones without the plastic wrap formed a little film over the top, but it wasn’t too noticeable. So you can decide if you want to use plastic or not.
More gluten-free & dairy-free desserts you’ll love:
Dairy-Free Chocolate Pudding (Gluten-Free)
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Method: Stove Top
- Diet: Gluten Free
Description
This yummy dairy-free chocolate pudding is so smooth and creamy. Made with common pantry staples you’ll be able to make this anytime!
Ingredients
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 2 ½ cups almond milk or other plant-based milk
- 1 teaspoon vanilla extract
Instructions
Before you make the pudding, get out a heat-safe glass bowl or single-serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 3 cups of pudding. And have some plastic wrap handy to place on top of the pudding.
- Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until the clumps are broken down and the mixture is combined.
- Place the saucepan on the stove over medium heat and add almond milk.
- Whisk this mixture almost constantly for 9 minutes. Then, stir continually for the next 2 minutes as it thickens. This is the most important time to keep whisking.
- Once it thickens, remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into a heat-safe glass bowl or smaller serving bowls.
- Place plastic wrap directly on the pudding to cover it and prevent a skin or film from forming.
- Chill in the refrigerator for 1-2 hours. It can be served warm or cold.
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Marlene
Can this pudding be made with Sweetleaf Better Than Sugar (Stevia & Erythritol) in place of the sugar?
MamaShire
I haven’t tried it with that but it could work. If you decide to try it be sure to let me know how it turns out.
Callie
This was really easy to make and it turned out so good. I’ll be making it again.
MamaShire
Thanks for letting me know, so glad you liked it.
Linda
Can you substitute for the cornstarch?
MamaShire
You can look over this post for tips, it sounds like you could use rice flour in place. Be sure to read this https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g32370762/cornstarch-substitute/ for substitution amounts.
Cheryl
I made it with unsweetened oat milk and erythritol and Monk fruit extract. Turned out great. Not super sweet.
MamaShire
That’s great! Thanks for sharing your substitutions.
joyce
as a child growing up, my mom would sometimes make pudding (the cooked kind, from the boxed mix). i always loved the skin on top of it, so i never cover my puddings to keep the skin from forming 😉
MamaShire
🙂
Nereida M
Hi, loved this recipe! Quick and easy. Tried this one after I’ve made your vanilla pudding recipe multiple times and loved that one also. Thanks!
MamaShire
So glad you love these recipes!