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almond milk chocolat pudding

Almond Milk Chocolate Pudding

Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Author Cookie Madness


  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened natural style cocoa powder Dutch is fine, too!
  • teaspoon sea salt
  • 1 ½ cups Silk Pure Almond Vanilla
  • ½ teaspoon vanilla and/or almond extract
  • ¼ teaspoon chocolate extract optional
  • 1 ½ tablespoons unsalted butter room temperature


  • Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
  • Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
  • 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.
  • 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.
  • Serve with whipped cream and chocolate shavings.


Cook time is actually chill time.