Dairy-Free and Egg-Free Vanilla or Chocolate Pudding

Last year I won a copy of Amy Green‘s cookbook, Simply Sugar and Gluten-Free in a giveaway that was hosted by Alta of Tasty Eats at Home. As I’ve shared and mentioned before here, I first met Amy when she was the hostess of the virtual recipe round-up Go Ahead Honey, It’s Gluten-Free! and later, as we got to know each other better, she invited me to guest post on her blog. Coincidentally enough, I’ll be sharing a recipe next Monday as part of the launch of a new website she and Maggie (She Let Them Eat Cake) have started called Balanced Platter.

This vanilla pudding, and its chocolate variation, is a simple and effortless recipe that you can easily pull together with few ingredients, most likely already in your fridge or pantry. As there are no eggs used, it’s also vegan. (Honey is used, whether or not it is vegan is a topic of debate, although you can use any sweetener of your choice and that you feel comfy with.)

Amy’s cookbook is a great resource for people who are not only gluten-free but also sugar-free, or for anybody who is thinking of cutting down on their refined sugars and gluten for a healthier lifestyle, or want to help a friend who has to avoid gluten and refined sugars (usually white sugar). Dairy is used in some recipes, although nondairy options are helpfully suggested.

Vanilla or Chocolate Pudding
Tweaked slightly from Simply Sugar and Gluten-Free by Amy Green

Serves 4 to 6

In addition to using coconut milk beverage, I’ve also successfully used almond milk to make this pudding. To make this pudding vegan, simply substitute the honey with agave nectar or another vegan sweetener of your choice. Amy’s recipe originally used agave and stevia. I also upped the vanilla slightly, as the original amount didn’t seem enough to me.

While you may serve it the same day it was made, this pudding tastes even better the next day!

2 cups nondairy milk of your choice (I’ve used So Delicious Coconut Milk Beverage and almond milk)
2 1/2 to 3 tbsp. cornstarch
3 1/2 tsp. pure vanilla extract (I used an alcohol based one, although Amy suggests alcohol-free)
1 tbsp. honey, or more to taste

For chocolate variation:

1/4 cup unsweetened cocoa powder (not chocolate drinking mix)
1/2 tsp. pure vanilla extract (optional; see instructions)

Heat 1 1/2 cups of the coconut milk in a small pot or saucepan over medium heat. (If making chocolate pudding, whisk in the cocoa powder to the heating milk.)

Whisk the remaining 1/2 cup of coconut milk with cornstarch separately in a small bowl, adding the milk to the cornstarch. (This makes it easier to mix.)

Add the honey to the milk and pour in the remaining 1/2 cup of milk. Whisk the milk until thickened and comes to a boil, about 4 minutes.

Chocolate pudding takes an additional 3 minutes, 7 minutes in total. It’s finished when the tiny bubbles have subsided (from whisking in the cocoa powder into the milk) and it has a smooth, shiny appearance and starts to gently boil. Adjust sweetness, if necessary.

Remove the pudding from heat and add vanilla extract. (For chocolate pudding, I feel the vanilla is optional, though it usually helps round out chocolate in desserts. Completely up to you.)

Pour the pudding into a bowl and cover the surface with plastic wrap to prevent a skin from forming and refrigerate until ready to serve. (The chocolate pudding will start to set almost immediately, so work quickly.) The pudding will continue to thicken as it chills.

When ready to serve, stir the pudding until smooth and portion into individual bowls.


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16 thoughts on “Dairy-Free and Egg-Free Vanilla or Chocolate Pudding

  1. I love your photos!! Pudding is one of my guilty pleasures…I’ll have to make your version soon. Thank you for your sweet words about my book. I have so enjoyed getting to know you. Your talent is far beyond your age. I can’t wait to see what the future holds for you.


    1. Thanks, Maggie! Both puddings are very good; the chocolate one has a lovely silky texture and it’s just sweet enough. They’re totally like the little containers of pudding you’d buy at the store, but so much healthier.

    1. Hi Shirley, I liked the vanilla pudding when I first made it but since I made the chocolate variation, it’s love. I seriously crave it – a word I don’t use lightly! Thanks for sharing the pudding love. 😉

    1. Hi Kelly, I haven’t tried using tapioca or arrowroot. Amy doesn’t recommend tapioca as it doesn’t make the pudding velvety or as smooth. (I don’t think tapioca starch sets well like cornstarch does.) You could try using arrowroot and see how it goes. If it works, let us know how. Good luck!

  2. anyone have any suggestions for a substitute for the cornstarch? I am trying to cut corn out as much as I can this year to see if it might be one of the things I’ve been reacting to, but I know not all starches swap nicely.

  3. I love pudding and this is one thing I’ve missed since I was diagnosed with an allergy to eggs, wheat, and so much more. I can’t wait to try it!! Thanks for posting it! 🙂

  4. Maybe try potato starch instead of the corn starch, f you’re trying to avoid corn. I made the vanilla with flax milk and potato starch. It would have worked well with another milk, I think. The flax milk threw off the texture, but I think the potato starch worked well. I think I will try again with rice milk.

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