If you're looking for a delicious, dairy-free homemade vanilla pudding, this recipe is for you! This Vanilla Almond Milk Pudding takes just 10 minutes to make and is dairy-free and egg-free. It can easily be made vegan and gluten-free too!
This easy homemade vanilla pudding was inspired by my creamy chocolate pudding. It's made with a combination of almond milk and coconut milk, plus dairy free white chocolate and lots of vanilla extract. It does not contain cornstarch, and instead uses flour as the thickener.
Vanilla almond milk pudding is made completely from scratch- there is no need to use instant pudding mix to achieve the perfect pudding. This recipe is incredibly simple and takes only 10 minutes and 6 ingredients. You can easily make it gluten-free and vegan with just 1 ingredient change.
This recipe is so much better than store bought pudding- and better for you too!
HEALTHIER SNACKS TO TRY NEXT!
Almond milk: plain unsweetened almond milk or unsweetened vanilla almond milk can both be used.
Coconut milk: it's important to use full fat coconut milk so the pudding gets thick and creamy. Don't use coconut milk labeled "low fat", "light" or "reduced fat".
White chocolate chips: use dairy-free and vegan white chocolate chips, or regular white chocolate chips if the dairy isn't a concern for you. A vanilla flavored chocolate baking bar makes a good substitute.
Vanilla extract: opt for pure vanilla extract for the strongest flavor and avoid extract brands labeled "imitation".
Sugar: white sugar is my favorite in terms of taste, but unrefined coconut sugar can be used for a healthier option. This will change the taste and color slightly.
All-purpose flour: acts as a thickener for the pudding.
STEP 1: In a medium saucepan, combine the all-purpose flour and sugar. Slowly pour in 1 ¼ cups almond milk and the can of coconut milk and turn burner on to medium heat. Constantly whisk until milks begin to boil.
STEP 2: Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken. Remove saucepan from the heat and stir in white chocolate chips and vanilla extract. Add a pinch of salt and whisk slowly until white chocolate chips are melted and mixture is smooth.
STEP 3: 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 or overnight for best results.
Mix-In and Topping Ideas
Our favorite add-ins for homemade vanilla almond milk pudding are:
Fresh fruit: strawberry, raspberry, blackberry, oranges, cherries and bananas taste wonderful in vanilla pudding.
Nuts: almonds, pecans, walnuts and hazelnuts.
Shredded coconut: add sweetened shredded coconut, especially with fruit.
Rainbow sprinkles: make it a fun treat for the kids by topping with rainbow sprinkles!
Lemon: a squeeze of fresh lemon juice or a teaspoon or two of lemon extract would make a refreshing vanilla lemon pudding.
Recipe Tips and Tricks
- If the chilled pudding is too thick for you, add a little more almond milk and whisk. Add as much milk as needed to thin it out as you'd like.
- To set, place a piece of plastic wrap over the pudding and gently press down on it so it touches the top. This will prevent a "skin" from forming, which create flakes in the pudding if mixed in.
- If the pudding appears lumpy, warm it up slightly and then use a whisk to break up the clumps. If that doesn't work, run it through a food processor in very short increments until it's smooth.
Vegan: making it vegan requires 2 easy changes. Use organic coconut sugar and dairy-free white chocolate.
Gluten-free: use cornstarch instead of flour. Since cornstarch has more thickening power than flour, use only 1 tablespoon of cornstarch for every 2 tablespoons of flour.
With dairy: use cow's milk and white chocolate chips that contain dairy if you're not concerned about preventing dairy intake.
Pudding made with almond milk and coconut milk will set just as pudding made with dairy milk does. This recipe uses flour to give it a thick consistency that sets over a few hours while chilled.
Yes! As pudding chills it thickens. When this pudding is first made, it will be a little thick. After it cools overnight, the pudding becomes quite a bit thicker, creamier and richer in flavor.
Yes, pudding can be frozen for up to 3 months for optimal quality.
Pudding recipes do not use egg. If a pudding recipe calls for egg, this is actually a custard mislabeled as pudding. While pudding and custard are very similar, pudding uses flour or cornstarch as a thickener while custard uses egg.
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MORE EASY DESSERT RECIPES
Vanilla Almond Milk Pudding
- 1 saucepan
- 1 whisk
- 1 bowl
- 4 tablespoon all-purpose flour
- ⅓ cup white sugar, or coconut sugar
- 1 ¼ cup unsweetened almond milk
- 13 oz can of full fat coconut milk
- 1 cup dairy-free white chocolate chips
- 4 teaspoon vanilla extract
- pinch of salt
- In a medium saucepan, combine the all-purpose flour and sugar. 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 white chocolate chips and vanilla extract. Add a pinch of salt and whisk slowly until white 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 or overnight for best results.
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