A Dive into Delight: Delicious Dairy-Free Pudding Recipes

Saying goodbye to dairy does not mean saying goodbye to delicious pudding! Whether you have dietary restrictions or are simply looking for a plant-based alternative, there is a whole world of creamy, dreamy, dairy-free puddings waiting to be explored.

This article will unveil some fantastic recipes that are not only easy to make but bursting with flavour. We will cover classic vanilla bean pudding, decadent chocolate options, and even some fruity twists. So, get ready to whip up a delightful batch of dairy-free pudding that will satisfy your sweet tooth without sacrificing taste.

1. Dairy-Free Vanilla Pudding

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Dairy-free vanilla pudding offers a creamy, indulgent treat without the use of any animal-derived ingredients. Made typically with alternative milk, this pudding maintains the smooth texture and rich flavour of traditional vanilla pudding while catering to those with lactose intolerance or dairy allergies.

Choosing a plant-based milk for this recipe is totally up to you. Almond milk is often used as it gives the pudding a creamy texture and a nice flavour. Other kinds of non-dairy milk include soy milk, coconut milk, oat milk, or rice milk, all of which fit well into this vanilla-infused recipe.

Here is how to make this dairy-free, vanilla-infused pudding.

Ingredients

1. 2 cups of unsweetened almond milk
2. 1/3 cup of sugar
3. 2 egg yolks
4. 1/4 cup of cornstarch
5. 2 tablespoons of pure vanilla extract
6. 2 tablespoons of coconut oil
7. Pinch of salt

Recipe

In a medium saucepan, whisk together the almond milk, sugar, cornstarch, egg yolks, and salt until well combined and no lumps remain.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a whisk or spatula. This will take about five to seven minutes. Once the mixture begins to boil, reduce the heat to low and continue to cook, stirring constantly, for another two or three minutes until the pudding thickens to a smooth consistency.

Remove the saucepan from the heat and stir in the vanilla extract and the coconut oil until fully incorporated. If you prefer a smoother texture, you can strain the pudding through a fine mesh sieve before transferring it to serving bowls.

Transfer the pudding to individual serving bowls or a large bowl if serving family-style. Allow the pudding to cool at room temperature for about 15-20 minutes, then cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.

Refrigerate the pudding for at least two hours or until chilled and set. Before serving, give the pudding a quick stir to ensure it is evenly chilled. 

Variations

This dairy-free vanilla pudding is so versatile that it fits with so many dietary preferences and can be enhanced with a tiny bit of modification. For instance, you can add a scoop of vanilla protein powder or dairy-free vanilla ice cream to bring out the vanilla flavour more. Instead of cornstarch, you can use arrowroot flour for a much thicker puddig.

If you want a vegan-friendly pudding, you can use egg substitutes such as flaxseed or chia seeds instead. If you want a really rich and creamy texture, it is recommended you use canned full-fat coconut milk. It has the necessary fats to help solidify the pudding and give it that smooth consistency.

For a more nutty and creamier taste, you can add almond butter or peanut butter to your mix. To give your pudding a spicy kick, sprinkle some cinnamon or nutmeg on top, and to add a bit of colour and nutrition, try it with fresh fruits or a squeeze of lemon juice. Sweeten your pudding with honey or maple syrup instead of sugar, and add chia seeds for a natural touch.

2. Dairy-Free Chocolate Pudding

A delectable variation of this dairy-free vanilla pudding is, yes, the dairy-free chocolate pudding. While vanilla is not omitted altogether, for we still use a little bit of it, what makes this recipe richer with a deeper taste is the cocoa powder or dairy-free chocolate chips combined with creamy plant-based milk, either almond, coconut, or soy. 

For a more indulgent flavour of this classic chocolate pudding, you can top it with coconut or chocolate whipped cream.

So, let’s see how to make it.

Ingredients

1. 3 tablespoons of cornstarch
2. 2 tablespoons of water
3. 1/2 cup of granulated sugar
4. 1 1/2 cups of soy milk
5. 1/4 cup of unsweetened cocoa powder
6. 1/4 teaspoon of vanilla extract
7. 2 tablespoons of dairy-free butter
8. Pinch of salt

Recipe

In a medium saucepan, combine the cornstarch and soy milk. Stir until the cornstarch is fully dissolved. Add the cocoa powder, granulated sugar (or another sweetener), and a pinch of salt to the saucepan. Whisk everything together until well combined with no lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it starts to thicken. This usually takes a maximum of seven minutes. If your pudding is too thin or does not thicken properly, add a little more cornstarch mixed with water and cook it for a few more minutes until the desired consistency is achieved.

Once the mixture has thickened to a pudding-like consistency, remove it from the heat. Stir in a few drops of vanilla extract and your dairy-free butter. Stir until they are fully melted and incorporated.

Pour the pudding into individual serving bowls or one large bowl, cover the pudding with plastic wrap directly touching the surface, and let it cool at room temperature for about 15 minutes.

Refrigerate the chocolate pudding bowls for at least two hours or until chilled and set before serving.

3. Dairy-Free Fruit Pudding

Aside from the previous two dairy-free pudding recipes, this one with fruits is special for multiple reasons.

Firstly, it celebrates the natural flavours of fresh or frozen fruits, providing a refreshing and nutritious alternative to traditional pudding recipes. This dairy-free fruit pudding is also versatile and adaptable, allowing for endless variations depending on the season and personal preferences.

Whether it is the vibrant colours, the burst of fruity flavours, or the comforting texture, this dessert has a unique charm that captivates the taste buds and satisfies the sweet cravings of both dairy-free and dairy-loving individuals alike. Plus, it is often made with wholesome ingredients, making it a guilt-free indulgence that can be enjoyed by the whole family.

Ingredients

1. 2 cups of your choice of mixed fresh or frozen fruits (such as berries, sliced peaches, mango chunks, or any combination you prefer)
2. 1 1/2 cups of coconut milk
3. 1/4 cup of granulated sugar or sweetener of choice
4. 2 tablespoons of cornstarch
5. 2 tablespoons of water
6. 1/4 teaspoon of vanilla extract 
7. Pinch of salt
8. Fresh mint leaves for garnish

Recipe 

In a medium saucepan, combine the mixed fruits, sugar, coconut milk, vanilla extract, and a pinch of salt. Stir well to combine. Place the saucepan over medium heat and bring the fruit mixture to a gentle boil, stirring occasionally.

In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry, ensuring there are no lumps.

Once the fruit mixture is boiling, gradually pour in the cornstarch slurry while stirring continuously. This will help thicken the mixture into a pudding-like consistency. Reduce the heat to low and simmer the pudding for an additional three minutes, stirring constantly, until it thickens further and reaches your desired consistency.

Remove the saucepan from the heat and let the pudding cool slightly. Serve the dairy-free fruit pudding warm or chilled, garnished with fresh mint leaves if desired. You can also top it with a dollop of dairy-free whipped cream or coconut yoghurt for extra indulgence.

Tips

While these three recipes we mentioned seem quite easy and doable, some issues might pop up and ruin the whole thing if not dealt with immediately.

The most common issue is having a watery, sometimes too watery, pudding. To fix this problem, you can:

1. Add an extra tablespoon of starch or arrowroot powder with a splash of water to make a slurry. Stir the slurry into the pudding while it is still cooking over low heat and continue cooking and stirring until the pudding thickens up.
2. Sometimes, dairy-free puddings need a little more time on the stove to reach their desired thickness. Keep cooking and stirring over low heat until you achieve the right consistency.
3. Try using a thicker milk substitute like coconut cream or cashew milk. This can prevent it from becoming too thin in the first place.

The second most common issue with pudding is lumps, but this, too, has a solution. Use a stick or immersion blender to help puree the lumps until smooth. If you do not have a blender, you can either keep whisking until the lumps dissolve or, as we mentioned earlier, move your pudding through a strainer after you take it off the heat.

Conclusion

Dairy-free pudding recipes are a delicious and satisfying option for those with dietary restrictions or preferences. With simple substitutions and alternative ingredients, you can make creamy vanilla, chocolate or fruit pudding in almost no time.

The best part? Well you can create as many variations as you want by laying with or adding more ingredients.

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