Almond Milk Chocolate Pudding
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 120 mins
Total time: 2 hours 10 mins
Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened natural style cocoa powder
  • 1/8 teaspoon sea salt
  • 1 1/2 cups Silk Pure Almond Vanilla
  • 1/2 teaspoon vanilla and/or almond extract
  • 1/4 teaspoon chocolate extract (optional)
  • 1 1/2 tablespoons unsalted butter, room temperature
  1. Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
  2. Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
  3. Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.
  4. Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren’t any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
  5. Serve with whipped cream and chocolate shavings.
Cook time is actually chill time.
Recipe by Cookie Madness at