Reviews for Dairy Free Chocolate Pudding
I really like this recipe and it's so easy to make and then so delicious. The flavor reminds me of some chocolate popsicles but in the best of ways. I ended up using almond milk for my second run but that tasted just as good.
Very light, despite it'sleep chocolate color. I doubled the recipe for a party and it got rave reviews. Like people recommended, I changed the sugar to 1/3 cup (2/3 to double the recipe) and I used rice milk. At first it was frustrating because it didn't seem like the cocoa was going to mix, it just floated on top for forever. But eventually it incorporated and I cooked it until it seemed thick enough, cooled it the pan for bit and then finally transferred to a glass bowl to refrigerate. Everyone liked it! Light texture and great aftertaste.
It was amazing!(I replaced the soy milk with normal milk because i'm not vegan) and it still turned out amazing, I put it in a pie crust and baked it on 350 for about 10 minutes. It turned out to be wonderful!
So easy to make, as well as very rich and creamy. My mom is not dairy free, but she enjoyed it as well! I would like to try to make a vanilla version!
So good! To increase the yield 3x, do I just increase the ingredients 3x or does something need to be increased at a different rate?
I loved it! I put the cornstarch in the pan and added the water and stirred - no problem with clumps. This recipe was easy and delicious! We are dairy free, so this was exactly what I was looking for. I’ll be using this again.
Smooth, natural and delicious
Just what I needed--chocolate pudding. Thank-you!
I followed the suggestion to combine the sugar, cornstarch and cocoa then add the cold liquids before heating it up and with a little whisking it came out dreamy smooth and super delicious. I substituted cashew milk for the soy and added a dash of cinnamon and I will be making this again soon. Thanks!
To adults it isn't very good, but our one year old daughter loved it. It is an aquired taste.
Great for vegans with a sweet tooth! Simple, fast, and ingredients that most people have on hand. If you use a milk substitute that isn't very sweet (I used Organic Unsweetened Silk) I would suggest adding a little more sugar. I would ignore the part about putting the corn starch and water in a separate bowl. Add all of the wet ingredients, then the dry ingredients, mix, and put it on heat. Also, while I was whisking it over heat it suddenly (and I mean SUDDENLY) became thick. I was worried, but it turned out fine. Highly recommend.
This is a very easy recipe and will be my go to for the moment. I found it a bit sweet, so I reduce the sugar next time I make it. I would be prefer it to be a bit more chocolatey, so I will have to figure out how to do that, but other wise, the texture and creaminess is wonderful. It is a keeper.
I REALLY enjoyed this pudding recipe and it was so simple! And vegan! I did increase the sugar to 1/3 cup and also added an 1/8 tsp of orange extract which gave the pudding a wonderful 'chocolate orange' flavor. Yum!
I made this pudding tonight for my son who can't have dairy or gluten. I 4 times it and hoped I wasn't making a big mistake. Absolutely not! It was amazing! My two sons, my husband, my daughter and four of my grandchildren who were visiting inhaled it while it was still warm! The only thing I did different was to mix the sugar and cocoa together to break up the lumps in the cocoa. I've already promised my grandkids I would make more for this weekend if this batch is gone when they come out. Thank you so much, Kathleen!!
Following other commentors, I added the cornstarch slurry to the mixture just as it came to a boil. It worked perfectly, no lumps. This was quick and easy to make, as well as delicious. I highly recommend!
I just made this and it turned out great. I also added the cornstarch to the sugar and cocoa powder before adding to the milk and stirred constantly until it came to a boil. I used almond milk because that’s what I had. I doubled the recipe and put it in a baked pie crust. Yum!
Tastes great, not very sweet. I recommend covering it with plastic wrap to avoid the skin forming on top.
So easy and tasted AMAZING!!! Even my non-vegan fam loved which is always a bonus. NOTE: For first time makers i made the mistake of adding the corn starch mixture while the rest of the mixture was already hot in the pan, add the cornstarch mix when the other ingredients are still cold otherwise the pudding will go all clumpy and nastayyyy! Otherwise, its an awesomely easy recipe and im gonna go whip up a batch now. Ciao
Wow! As smooth as cake mix and tastier! I used Almond Milk (as my son has soy allergies) and it is phenomenal! He will have a new tasty treat that will be the envy of all his classmates!
It tasted good. I would recommend more sugar if using unsweetened cocoa powder. With the measurements listed it was more like a dark chocolate pudding. I still ate it cause I know corn starch thickness can quickly go too runny or too thick and I didn't feel like adding to it or starting over.
This is good
For dairy free pudding I was very impressed at how well this turned out. Both my kids loved it and it was very easy/quick. Mine did get a tiny bit lumpy but only by looks. None of us could taste the tiny lumps, and there weren't that many of them.
Totally made this pudding last night. I tripled the recipe to use in making a dairy free trifle. The taste was light, not too sweet, pretty good. The only thing is that when it cooled it became very gelatinous. And I had to re-whisk it. Also, saw later on from a trifle recipe, and would strongly advise to pour hot pudding thru a colander to strain out the small lump bits of corn starch. I didn't know to do this and today there were small bits in the pudding. Hoping it all blends in with the rest of the trifle. ;)
I tripled the recipe and used arrowroot starch instead of cornstarch. For a while, I thought it wasn't going to thicken but then all of a sudden, it thickened really quickly! Left it in the fridge overnight and enjoyed it the next day. SOO delicious!
I used silk cashew milk and increased vanilla to 1 tsp. It tasted exactly like snack pack pudding. My kids loved it!
I had to write a review immediately after making this because it is SO good! Seriously, I'm eating it while it's still warm because I'm impatient and it's yummy! And so quick & easy to whip up c:
This seems like the most boring pudding recipe. It was so easy to make I thought it couldn't possibly be good. However, it turned out rich and silky and I got a pleasant feeling of self-indulgence with minimal guilt while eating it. Then, to my great surprise, my husband asked me to make it again the very next night.... that's right... pudding. I replaced the soy milk with a mix of almond and coconut milk. I'm going to top it with whipped coconut cream and nuts this time around. Oh, and I had better luck mixing 3 Tbsp of water with the corn starch rather than 2 in order to get a nice, pourable slurry with no lumps (I actually use my fingers to mix so that I can tell when the lumps are all gone... gross, perhaps, but effective!)
I make it exclusively with low sugar or full sugar soymilk. The kids love it. I have a little trouble controlling the for want of better words, the difference between creamy smoothness and stiffness. I think it happens when it's cooked a little too long. Advice?
Great for texture as a starter recipe.
With some vegan chocolate chips mixed in, the pudding recipe is a solid starter for anyone who, like me, needs to avoid dairy but is looking for a way to share pudding with their kids!
I made it with oat milk (original flavor, not vanilla, 120 kCal per cup).
The recipe as I made it needed about twice the sugar called for.
It tasted a bit off due to the absence of milk. To solve that, I'll try it with dutched coca powder next time.
I love this recipe. It is easy and fast with out the many steps. I use Splenda instead of sugar, and lactose free milk for extra creaminess.
I didnt really like this honestly but i feel bad giving it a super low because i'm pretty sure its because i used stevia instead of sugar so it just tastes off... i also used almond milk instead of soy and added almond extract.
My daughter and I really enjoyed it. I used chocolate almond milk, but otherwise followed the recipe. I might add a bit more sugar next time, but it’s definitely a keeper!
I absolutely love this recipe. I used coconut milk instead of soy because I like it better and it worked really well. I also added a bit of salt. I'm lactose intolerant but really love pudding, so thanks so much for the recipe.
First time making dairy-free pudding that doesn't come from a box. I was pleasantly surprised. I modified this a bit and used tapioca starch, because I can't eat cornstarch, and I used unsweetened almond milk (b/c I can't eat soy) and honey. It came out delicious! It's creamy, smooth and quick to make. Next time, I might try the blender trick several others recommended, because while I didn't have a problem with the tapioca starch, I'd forgotten what a pain cocoa powder is to whisk in. A blender would've made that much easier and faster. Thanks so much for this recipe. As someone with a lot of food sensitivities, I'd all but given up on being able to eat pudding. :)
Great pudding... but the cornstarch clumped up when added to the soy milk mixture. Does anyone know how to fix this?
Amazing! I like to add some sea salt though, it intensifies the chocolate flavour.
Yum! Used chocolate almond milk to make mine because that is all I had left in the fridge, would love to try it with coconut milk! Be sure to follow directions exactly as stated especially the constant stirring part because it thickens up very quickly on the stove! Don’t leave it unattended! I will be making this one again as I love me some quick and easy VEGAN dessert recipes.
I added a half cup more of soy milk and a third cup of vegan chocolate chips. This is the best, richest, chocolate pudding I've ever had. The next time I make it I'll be sure to add some coconut whipped cream...
This vegan recipe tastes just like dairy-pudding. It is creamy and chocolate-y. I did not alter anything. Serves about 4 if you imagine a serving being like the pudding cups at the store.
This came together so quickly. I used 1/3 cup sugar and I am glad I did. It still isn't sweet enough for the kids, but, I think it is great.
I needed a recipe with no eggs. Excellent recipe. Would use recipe again.
Added 6 packets of sweet and low instead of sugar and used low sugar soy milk. Next time used Almond milk, 1/2 cup Splenda and 2 oz melted unsweetened choc.
I've made this over and over again and here's how I have my success using Silk Soymilk: -Really mix that cornstarch and water well! -Put in the cocoa powder and sugar in first to your pot. (I do almost double the amount of sugar). Mixing cocoa powder and sugar helps to declump the cocoa powder -Pour in the milk then vanilla. Stir for a while. Then pour in the cornstarch mixture AFTER giving it a generous stir -Stir constantly. Even when it begins to boil. I take mine off the heat right when the boiling happens. I keep stirring and keep stirring even during the cooling process. -Like another person said, I put cling wrap touching the pudding to prevent the weird pudding film -Right before serving, I mix it all up to get it creamy again It's really delicious and reminds me of childhood pudding. Never lumps or a glue taste
Sooo...I initially thought this wasn't going to work. I had tried something similar not to long ago and it never thickened. But this time it totally worked! I was so happy. I have a child at home that is dairy free, nut free, soy free, egg free, treenut/peanut free, coconut free, avocado free, and this makes things pretty challenging. Now I play on chilling this and playing into an allergy free pie crust for a pudding pie! I wonder what would happen if I doubled the cornstarch. Would that make it more of a pie consistency? I'll update when brave enough to try!
This was a very easy and delicious dish. It's a desert that can be made on days that you want a sweet treat,but don't have a lot of time.
I ave made this a few times for my family and it is a fave! turned our perfect
I just made this and quadrupled the recipe. Generally all went very well. I just found that for my taste I needed to kick up the chocolate flavor and add some extra sugar, so I blended in semi-sweet chocolate bits (which is what I had on hand) along with some extra sugar and it did the trick perfectly. (I think I may have needed to do this in part because I do not love soy milk - next time I will try rice or almond milk and maybe it will be different flavor-wise.) Overall, a great option! I'm making it for my best friend who is dairy free and has a birthday tomorrow and said the only thing she misses desperately is chocolate pudding! Can't wait to give it to her :)
Delicious and easy. To anyone who says it is clumpy, use a whisk! It came out so good! I did sub unsweetened almond milk for soy
I liked these but made minor changes. Reduced oil to 1 cup and sugar to 1.25 cups, then added a generous 1/2 cup of applesauce. Added extra spices just because I like them and went light on the chips because it’s what I had. Texture was perfectly fine with the switches but only got 23 muffins.
I used almond milk instead and added dark chocolate pieces in and vanilla sugar
Made for preschool "dirt and bug" cups. Turned out great. I made a double batch and it was nice and creamy. I used a combo of almond and pea milk.
I am dairy free and this pudding is so good!!!!
This vegan pudding is AWESOME!!!! my daughter was visiting us for the week and other members of my family were all coming to dinner. I made a non vegan dessert and wanted to make something special for my daughter who loves pudding. I made this recipe and she absolutely loved it, happy I made two batches since my non vegan guest also loved it. I added some strawberries when I served it. This is a definite keeper. Thanks for the recipe :)
I made this with oat milk and I really liked it. The chocolate taste was strong so you couldn't tell it wasn't normal milk. I like how simple it is to prepare.
I love chocolate pudding, but am unfortunately lactose intolerant. I am so glad I found this recipe! It's really good. I made a couple of changes. I'm not a fan of soy milk, so I used coconut milk instead and it worked really well. I also added a pinch (maybe 1/8 of a tsp.) of salt. Next time I think I'll try using mint.
This was very good and very rich, almost like a mousse. I used unsweetened vanilla almond milk, added a handful of chocolate chips right after turning off the heat (they melt right in), and upped the sugar to 1/3 cup. Another reviewer is right: put all the dry ingredients in the pan and whisk, then add the milk and whisk again, then turn the heat on and stir until starting to bubble. No need to mix the cornstarch with water ahead of time...it thickens just fine, no lumps, when the almond milk is added. I added the vanilla extract right before turning off the heat. The handful of chocolate chips makes it more decadent. We spooned So Delicious coconut whipped topping onto it before serving. Sweet Jesus, it's ridiculous.
It's ok. I doubled the recipe (four servings), which filled 6 standard ramekins nicely, with plenty left for the chef to "clean up" at the end. I upped the sugar, as many recommended (2/3 cup for my double size), and made a few additional changes from my experience making "regular" full-dairy pudding, but I still found this a little lacking in flavor. The amount of vanilla extract didn't seem enough for the volume of liquid, so I added a splash more. I also added a pinch of salt, and to add a little richness (which from reading other reviews I saw might be lacking), I added just under a tablespoon of butter at the end (I was more worried about the lactose than the vegan aspect, and a Tbs of butter in the whole dish didn't seem like it would be a problem). Again, all in all, not bad, but if I make this again, I'll probably play with the recipe a little bit more. Texture seemed fine, but could probably use a little more vanilla extract / chocolate / sugar to up the flavor.
I used unsweetened vanilla oat milk, black cocoa powder & increased the sugar by an extra 3TBSP. So silky and delicious!
The recipe cooked up great but the end result was a little bitter so to save the day for any one who's made it and discovered this downer to fix it up sweeter you should in a small bowl pour in some soy milk and whisk in some powdered sugar and then slowly add little by little into your pudding checking every few teaspoons of sugar/milk mixture :)
I really did love this recipe! It didn't taste quite like chocolate pudding with dairy in it, but that might be because I didn't have any soy milk on hand, so i substituted with almond milk and added an extra couple of tablespoons of sugar. It didn't turn out perfectly, but that was my fault. It came out a tad clumpy because I didn't mix in the cocoa powder more gradually. The only things I'd suggest to add to the recipe are two tablespoons of sugar, instructions on how high and for how long to cook it, and provide a tad bit more in depth instructions on how to add the ingredients, as I see a few others in the review had the clumping problem, except with the cornstarch. Overall, I really did like this recipe and I recommend you try it to see how it works out for you, even if it isn't something you're completely used to :)
This was FANTASTIC. Another person suggested whisking the dry ingredients together first (in the saucepan, no bowl necessary) to make sure the cornstarch didn't clump (it was perfect, no lumps). I also didn't use Dutch processed cocoa (not Hershey's), but that's my preference. Doubled the batch and poured it into a prebaked pie crust, then right into the fridge. Inhaled 6 hours later! It was missing the depth of a true chocolate custard pie to me, but it was an excellent substitute that didn't taste like a second best choice. And my vegan friend loved it too :)
I would make it again
Dee-lish! My 10 y.o made this (with a bit of my help) and he did a fantastic job - NO lumps!! He didn’t use a blender, just followed instructions, stirred constantly and voila! Smooth delicious chocolate pudding, most of which was consumed during the cooling period. Used Almond Vanilla Silk instead of soy and 1/3 cup sugar as recommended by another reviewer. Definite keeper, thanks for sharing :)
I really love this recipe. Both how easy it is and the results are extremely creamy and delightful. I've made it with ricemilk and soy and both are great. If I was making this for kids I might tone down the cocoa a bit and add a bit more sugar. But for myself I make this as is. Yum.
The family loved it. Really easy to make and tasted great! Thanks for sharing!
so easy and quick! it worked well with a mix of soy and almond milk. it made VERY LARGE servings, which wasnt a problem since i was using it to fill tarts, but i would probably use the recipe for "2 servings" to feed 3 or 4 people as a dessert. although im not saying i couldnt eat the entire recipe ;)
Delicious recipe! Creamy and chocolaty! Only hard part is the continual whisking, but other than that, it's a fairly quick and easy recipe. I think it's better than dairy pudding!
I really liked this recipe. I used coconut milk, a high quality cocoa powder and added a pinch of salt. Super impressed with the result!! I’ll definitely make this again, I’m always looking for vegan desserts for my catering business. I’m topping this with fresh passion fruit and whipped coconut cream
I followed the recipe exactly wonderful flavour but unfortunately it turned out lumpy. The recipe needs some tweaking.
although it was easy to make, i wasn't all that pleased with the taste or texture of the result.
Made it and it tastes really good. My nephews also loved it.
Yum Yum!!! I just finished whipping up this recipe. I made it as the recipe is written. As it was thickening up in the pot I could not resist a little taste. It was delicious!! I am partial to dark chocolate which is more to the bitter taste. For me, this recipe as is is wonderful. If you like sweeter chocolate I might substitute the cocoa for sweeter chocolate as other suggested. As for texture it is very creamy. Would make a great pie!!
This recipe is AMAZING! I used almond milk and it turned out great! It’s become a fan favourite in my house. It’s super easy to make, the texture is perfect. So delicious & you seriously can’t even tell it’s dairy free!
Freakin delicious y'all! Instead of soy milk I used almond milk, instead of sugar I used a Stevia/Sugar blend. This made my little dairy allergy laden heart explode with happiness! Also my mouth explode with tastiness!
This Recipe Is AMAZING!!!! I had to substitute a few ingredients, I used flour instead of cornstarch (I just doubled the amount, 6 tablespoons of flour and 4 tablespoons of water) I also used Chocolate almond milk instead of soy milk. and it came out perfectly my family loved it!!!
I made this with some changes. I used vanilla almond milk, increased sugar to 1/3 cup and vanilla to 1/2 tsp. + added 1/4 tsp. almond extract. For those who had a problem with clumping cornstarch, make a slurry by putting the cold water into a jar, add the cornstarch, cover jar and shake like mad. Pour everything else into the pot and continue as for recipe. At the end, I added 1/2 oz. chopped unsweetened chocolate while mixture was still hot. Be sure to cover the still warm mixture with plastic wrap, or a skin will form.
I followed the advice and made sure to mix my cornstarch and coca really well before heating up with the rest of my ingredients. I added more vanilla and salt. I felt salt was needed since it was still missing something. This turned out amazing!! very much like real chocolate pudding!
So we just made this but it turns out that pudding was too thick. I realize that the recipe calls for 3 tablespoons of cornstarch but if you do half of it it should be right.
This recipe is great for those who opt out on dairy. Love it! Really make sure the cornstarch and water is mixed well, otherwise you end up with awkward clumps at the end.
Perfect and absolutely delitious dessert!
So easy and yummy! I'm a new vegan and was craving chocolate. This really hit the spot! I used unsweetened almond milk instead of soy, and cane sugar instead of white. I used a whisk and the texture turned out perfectly. Zero lumps. Will be making this again!
Very nice, a bit lumpy but just mix and the mixture and it won't clump. Would recommend making it. And quite nice for vegans.
Came out perfect! Love this pudding recipe. My husband is a “dessert after every dinner” kind of guy so I am always on the search for something lighter to fool him with. A dollop of fat free whip cream on top & he was one satisfied diner! Thanks for sharing!
Really good! Super creamy and delish!
vanilla is listed as an ingredient but never mentioned again. I guessed at putting it in between the boiling and the thickening stage. More to the point, how do I tweek the taste so it is more "chocolately" than "cocoa-ey". Then finally would like an estimate for how much to prepare for an 9" pie. I multiplied the two servings of pudding by four (8 pie slices?) and ended up with way toooo much pudding. I liked (and followed) the suggestion to use rice milk rather than soymilk. And used half original flavor and half chocolate rice milk. But otherwise good and relatively easy to follow.
Great recipe! The entire family loved it!
Delicious!! A friend has dairy intolerance so we tried this and dairy and non dairy eaters loved it as a little treat! Like Yo-Go! Cheeky eat for adults who think they're kids :)