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Dairy-Free Vanilla Pudding

Do you miss the days of pudding? While grocery stores these days often have good alternatives, you may or may not appreciate the other ingredients they come with (sugars, gums, preservatives, food coloring…), and the high price tag might not be worth it to you. Here is a great recipe for a delicious pudding, sweetened however naturally you’d like, with healthy and cost-effective ingredients. 

The milk base is the hardest part, as what tastes best to me might not suit you. I have found coconut and almond milk to be my favorite, but feel free to substitute a DF milk of your choice (oat, macadamia, cashew, etc). As long as the quantity is the same it should substitute just fine. This recipe is lower in sugar than traditional pudding (which is how I like it), so you’ll want to add extra sweetener if you like a really sweet dessert. I have substituted honey in equal proportions and it came out great; I have also used stevia powder for a very low-carb option. (I use pure stevia powder so it takes very little to sweeten it – 1/4 tsp is plenty.)

Vanilla Pudding:
2 1/2 cups DF Milk
– ( I use half full-fat coconut milk and half homemade almond milk)
2 Large Egg Yolks
2 tsp Vanilla extract
1/3 cup Sugar (honey, maple syrup, stevia powder – see previous paragraph about using stevia)
1 1/4 tsp Gelatin

Start by putting all the ingredients in a saucepan. Whisk it all together, and then turn it on to medium heat. Stir frequently until it just starts to reach a simmer, then remove the pan from the heat and turn off the burner.

Let the pudding sit out for an hour to cool a bit, then pour into a dish and place it in the fridge. It will thicken as it cools, let it stay in the refrigerator overnight to ensure it is fully set. 

Serve it with bananas, in a trifle with Jello/pound cake/berries, or just as-is. 

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Dairy Free Vanilla Pudding

Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Refrigeration Time:8 hours
Total Time:8 hours 15 minutes

Ingredients

  • 2 1/2 cups Dairy Free Milk
  • 2 Egg yolks large
  • 2 tsp Vanilla
  • 1/3 cup Sugar (or alternative)
  • 1 1/4 tsp Gelatin

Instructions

  • Start by putting all the ingredients in a saucepan. Whisk it all together, and then turn it on to medium heat. Stir frequently until it just starts to reach a simmer, then remove the pan from the heat and turn off the burner.
  • Let the pudding sit out for an hour to cool a bit, then pour into a dish and place it in the fridge. It will thicken as it cools, let it stay in the refrigerator overnight to ensure it is fully set. 
Servings: 5 servings

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