Almond Milk Instant Pudding

Rating: 4.17 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This pudding is made with instant pudding mix and almond milk and has the perfect taste and consistency. Takes just slightly more effort than normal.

By kaleighna

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.

    Advertisement

  • Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.

  • Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

Nutrition Facts

Per Serving:
217 calories; protein 0.5g 1% DV; carbohydrates 51g 17% DV; fat 1.6g 3% DV; cholesterol 0mg; sodium 786.1mg 31% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

sharon
Rating: 4 stars
11/20/2018
I didn't notice until after I'd eaten this that the recipe called for 2 boxes of mix. I only used one and it came out fine. Read More
Helpful
(10)

Most helpful critical review

cynbrault23
Rating: 2 stars
04/21/2019
Do not make this as written, it will come out a lumpy mess with the consistency of a firm cookie dough. The packages state that 2 cups of milk are needed for each package. I was able to salvage the pudding by simply adding the additional 2 cups of almond milk (though it was still a little lumpy, but definitely more of a pudding consistency) next time I will start off with the 3 cups of cold almond milk and 1 cup heated with cornstarch. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
sharon
Rating: 4 stars
11/20/2018
I didn't notice until after I'd eaten this that the recipe called for 2 boxes of mix. I only used one and it came out fine. Read More
Helpful
(10)
Rebecca Chapman Jensen
Rating: 5 stars
12/08/2019
I used this method to make cream pies for Thanksgiving this year. Huge hit! They tasted great and big thumbs up from everyone Read More
cynbrault23
Rating: 2 stars
04/20/2019
Do not make this as written, it will come out a lumpy mess with the consistency of a firm cookie dough. The packages state that 2 cups of milk are needed for each package. I was able to salvage the pudding by simply adding the additional 2 cups of almond milk (though it was still a little lumpy, but definitely more of a pudding consistency) next time I will start off with the 3 cups of cold almond milk and 1 cup heated with cornstarch. Read More
Advertisement
Cici
Rating: 4 stars
03/18/2020
This really worked! I used one 3.5oz box and it turned out fine. I used an immersion blender to whip it thoroughly. I chose the instant pistachio flavor and it was great for St. Pattie's Day. Read More
Jerilee adams
Rating: 5 stars
12/24/2019
I used the Jello SF/FF cheesecake pudding instant pudding packages (2) and followed the recipe I did add Truvia and not even half cup more almond milk and it s a hit with my kids too!! Read More
Islandboi73
Rating: 5 stars
06/15/2020
I cant eat solids at the moment and I am dairy free. this was amazing. I cant wait to try more flavors Read More
Advertisement
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/26/2020