Looking for a homemade chocolate pudding without the dairy milk? This Chocolate Almond Milk Pudding recipe is for you! Only 10 minutes to make and 7 simple ingredients. This recipe is egg-free and can easily be made vegan, gluten-free and dairy-free.
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With a blend of almond milk and coconut milk and lots of chocolate, this Almond Milk Chocolate Pudding has a creamy and velvety texture and tons of rice chocolate taste. It's quick, it's simple and it's full of rich flavor. Check out this chocolate cinnamon bread and these double chocolate zucchini muffins if you love chocolate too!
This is not a recipe using instant pudding, but rather an easy from scratch recipe using only 7 ingredients that takes about 10 minutes to make! It takes just one easy change to make your homemade chocolate almond milk pudding vegan, gluten-free and dairy-free so it's suitable for those of us with dietary restrictions.
Our chocolate almond milk pudding is also made with part coconut milk. The coconut milk helps to create a rich and thick pudding. And despite the fact that we're using two nut based milks in our recipe, the pudding tastes like neither. The combination of coconut and almond milks plus lots of melted chocolate chips make a perfectly rich and chocolate flavored pudding.
It's taste cannot be surpassed with store bought pudding! You can make the vanilla almond milk pudding version, if you also like vanilla pudding. And use either version to make Halloween graveyard pudding cups or Easter egg hunt pudding cups.
Ingredients
- Almond milk: plain unsweetened almond milk is used here, but unsweetened vanilla almond milk is good too if you'd like a little vanilla flavor.
- Coconut milk: this recipe uses full fat coconut milk to ensure the pudding gets thick and creamy. Don't use coconut milk labeled "low fat", "light" or "reduced fat". If you use low fat coconut milk, the result will be a thin consistency.
- Cocoa powder: unsweetened cocoa powder gives the pudding a deep, rich chocolate flavor. Try to avoid baking cocoa as it has a very sweet flavor and stick to natural unsweetened cocoa powder.
- Chocolate chips: use milk chocolate chips or dark chocolate chips, depending on the flavor you prefer.
- Sugar: white sugar is my favorite in terms of taste, but unrefined coconut sugar can be used for a healthier option.
- All-purpose flour: acts as a thickener for the pudding.
- Vanilla extract: a delicious substitution for vanilla extract is chocolate extract (though this is not always easy to find)!
Step-By-Step Instructions
- In a medium saucepan, combine the all-purpose flour, white sugar, and cocoa powder (don't turn on the heat yet). Slowly pour in the 1 ¼ cups unsweetened almond milk and can of coconut milk. Turn the burner on to medium heat. Constantly whisk until the milks begin to boil.
- Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken a lot here. Remove saucepan from the heat and stir in the cup of chocolate chips and 1 teaspoon vanilla extract (use a bit more for stronger flavor if desired). Add a pinch of salt and whisk slowly until chocolate chips are fully melted and pudding mixture is smooth.
- Transfer the warm pudding to a bowl for storing and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. Chill for 2-3 hours, until pudding is completely set.
Mix-In and Topping Ideas
- Whipped cream: traditional whipped cream, coconut whipped cream, peppermint whipped cream and cool whip are wonderful toppings for chocolate almond milk pudding.
- Fresh fruit: strawberry, raspberry, kiwi, oranges, cherries and bananas taste wonderful in chocolate recipes.
- Chopped nuts: almonds, pecans, walnuts and hazelnuts.
- Shredded coconut: unsweetened or sweetened shredded coconut, especially with fruit.
- Rainbow sprinkles: make it a fun treat for the kids by topping with rainbow sprinkles, whipped cream and a cherry!
- Cocoa nibs: rich cocoa nibs or broken pieces of a chocolate bar.
Chef's Tips
- If the chilled pudding is too thick for you, add a little more almond milk and whisk until it's blended in. Add as much milk as needed to thin it out as you'd like.
- To chill, place a piece of plastic wrap over the pudding and gently press down on it so it touches the top of the pudding. This will prevent a film from forming on the top, which would create flakes in the pudding if mixed into it.
Variations
Dairy-free: simply make it dairy free by using dairy-free chocolate chips.
Vegan: making it vegan requires 2 easy changes. Use organic coconut sugar and dairy-free chocolate chips.
Gluten-free: use cornstarch instead of flour. Since cornstarch has more thickening power than flour, use only 1 tablespoon of cornstarch for eveyr 2 tablespoons of flour.
Additional flavors: use a different flavor extract that compliments the chocolate taste, such as peppermint extract to make peppermint chocolate pudding or mint extract to make mint chocolate pudding! Use more than the 1 teaspoon of extract the recipe calls for for a stronger flavor.
Recipe FAQs
To fix lumpy pudding, continue whisking for as long as needed while the pudding is still warm. If whisking it doesn't get all the lumps out, you can put the pudding in a blender and pulse in 5 second increments until smooth.
Fresh fruit and berries, whipped cream, and nuts are great ways to dress up chocolate pudding. Shredded coconut and fresh mint leaves make good toppings also. Use your pudding as a dipper for biscoff, lady fingers, margherite cookies, anisette toast sticks and more.
Keep homemade pudding in a covered container in the fridge for up to 5 days. It can be frozen for up to 3 months in freezer safe storage bags.
Recipe
Chocolate Almond Milk Pudding
Equipment
- 1 saucepan
- 1 whisk
- 1 bowl
Ingredients
- 4 tablespoon all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- ⅓ cup white sugar, or coconut sugar
- 1 ¼ cup unsweetened almond milk
- 13 oz can of full fat coconut milk
- 1 cup chocolate chips, milk or dark chocolate
- 1 teaspoon vanilla extract, *see notes
- pinch of salt
Instructions
- In a medium saucepan, combine the all-purpose flour, white sugar, and cocoa powder. Slowly pour in unsweetened almond milk and coconut milk and turn burner on to medium heat. Constantly whisk until milks begin to boil.
- Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken. Remove saucepan from the heat and stir in chocolate chips and vanilla extract. Add a pinch of salt and whisk slowly until chocolate chips are melted and mixture is smooth.
- Transfer the warm pudding to a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. Chill for 2-3 hours, until pudding is completely set.
Heather says
Love a homemade chocolate! pudding! Can’t wait to try this version with almond and coconut milk!
Sharon says
This chocolate pudding is so creamy and thick and turned out perfectly. I really like that this is dairy-free as well.
Jamie says
Wow! This pudding recipe is overloaded with taste and definitely looks yummy! We can never go wrong with chocolate plus the almond will add more taste to this dish!
Amanda says
Oh my goodness the flavor on this recipe is out-of-this-world delicious! Loved making this with almond milk. And I used your tip to to fix lumpiness and it was super helpful!
Mikayla says
We chose to use unsweetened vanilla almond milk and it was delicious! Would never have guessed it was vegan and gluten free!
Helene says
This version of chocolate pudding is super creamy, and the coconut milk gives an amazing taste. Love that it is dairy free. Thanks for the recipe.
Natalie says
I made it with coconut sugar to make a healthier version for my kids sweet cravings. Great dessert, thanks!
Cathleen says
Okay wow! This pudding looks perfect! I'm so excited to make this, thanks so much for sharing! Pinned to make tomorrow 🙂
Ashley says
I love almond milk, I had no idea it worked so well for pudding. I'll definitely have to give this a try!
Lori says
Love homemade chocolate pudding! This was so easy and absolutely scrumptious! We loved it!