Sometimes you gotta have chocolate pudding. With a dairy allergy though, your choices can be limited. The boxes of instant pudding don’t set with non-dairy milks, so unless you like drinking your pudding through a straw you’re stuck with the cooking kind. I often use that to make dessert for The Kid, but I have a quick and easy back up for those time when she wants pudding but I don’t have a box of the cook and serve.
LOL, I cook and serve my own and it’s pretty easy to do. It takes 4 minutes to cook and a bit of whisking but you get chocolate pudding in a flash without a trip to the store. I surprised her with a batch last night, complete with Halloween sprinkles with little bats, pumpkins and ghosties. Yes, be jealous that you don’t live here with sprinkled pumpkin surprises. 😉
Dairy Free Chocolate Pudding
- 2 cups vanilla soy milk
- 2 Tbsp (20g) cornstarch
- 1/4 cup (20g) baking cocoa
- 1/4 cup (48g) sugar
- 1 tsp vanilla, optional
Whisk the soy milk, cornstarch , cocoa and sugar in a microwave safe bowl until smooth. Make sure there is room because the pudding will bubble and rise a bit while cooking. Microwave for 2 minutes and stir well. Microwave for about another 2 minutes until thickened. Stir well again and add vanilla if desired.
Pour into 4 bowls or plastic containers and refrigerate. If you don’t like pudding skins, press plastic wrap onto the top to prevent the skin from forming.
Makes 4 servings at approximately 139 calories each – 4g protein, 24g carbs, and 3g fat.
I used vanilla soy milk that was already sweetened. If you’re starting with plain soy milk, you’ll probably need to adjust the sugar to taste. I’d suggest starting with 1/3 cup and tasting a bit to see if it’s how you like it. You might need up to 1/2 cup total or so. You can also get creative with your extracts and try almond, rum, peppermint, cherry, or all kinds of flavors to make your very own version.
Now I just need to figure out how to duplicate the vanilla pudding flavor. That one is a bit more challenging.