Gluten-Free Pudding Recipe
This gluten-free pudding is smooth, light, and incredibly easy to make at home! You'll love that it can be made ahead and your guests will love that it's dairy-free and vegan too.
Servings: 6 servings
Calories: 388kcal
Ingredients
- 23 grams unsweetened cocoa powder about ¼ cup
- 34 grams cornstarch about ¼ cup
- 100 grams granulated sugar about ½ cup
- 13.5 ounces canned coconut milk 1 can
- 1 cup almond milk unsweetened
- 150 grams semi-sweet chocolate chips about ⅔ cup, dairy-free
- 1 teaspoon pure vanilla extract
- 1 Tablespoon vegan butter
Instructions
- In a heavy bottom medium saucepan, add the cocoa powder, cornstarch, and sugar. Turn heat to medium.
- Whisk in the coconut milk and almond milk and continue to stir until mixture is smooth.
- While whisking, bring mixture to a gentle boil and boil for 2 minutes, until thick.
- Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter.
- When pudding is smooth, pour it into a bowl and place plastic wrap directly on the pudding. Pudding can be served at room temperature or chilled.
Notes
- Measure ingredients by weight where weight is given.
- Tapioca starch or potato starch can be used in place of the cornstarch.
- Use canned coconut milk.
- The almond milk may be substituted with oat milk, coconut milk, or soy milk.
- I use and recommend the Nestle Allergy Free Chocolate Chips or Enjoy Life Semi-Sweet Chips.
- Pudding can be served warm or at room temperature.
- Pudding will firm as it chills.
