Almond Milk Chocolate Pudding

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Made it with all unsweetened almond vanilla milk. The instructions say to add 1/4 milk to the dry mixture and whisk until smooth – that did not happen, it was way too thick. So I just slowly added the remaining 3/4 cup milk and whisked away! eventually it did get smooth – added the remaining milk while hand whisking – and it took longer than 5 minutes to thicken – but it did! So just be patient if it takes longer.

Works great, is delicious, and is very flexible! I tried the recipe with half unsweetened almond milk and half regular dairy milk. I substituted the sugar and used brown sugar, and only used half the sugar (substituted stevia–the kind used for baking–for the other half). I followed the rest of the recipe exactly. It turned out delicious! The amount of corn starch assures that this will be a very firm set pudding–moreso the next day. I’m not sure if the dairy milk helped make it set more? In any case, it was fine. I tried the recipe a second time, with one-third dairy milk, two-thirds almond milk. Same with the sugar combination (one third sugar, two-thirds stevia). The pudding turned out great! This will be one of my go-to recipes for chocolate pudding. I can vary the percentages of stevia (and sugar), as well as vary the percentages of almond milk/dairy milk and it seems like it will turn out fine every time!

I wanted a recipe with almond milk since I always have a problem with it thickening. This pudding turned out great! I used Hershey’s special dark cocoa so it came out looking so rich and smooth. It’s delicious and so quick and easy! I saved it to my Favorites because next time I have a sweet tooth this will definitely satisfy.

This pudding was very chocolaty, but not too sweet. Due to a corn allergy, I replaced the corn starch with tapioca starch. Other than that, I made no other changes. I will definitely make this again.

Very good. Used vanilla almond milk, cut sugar in half, omitted vanilla, and added 2 tbl instant coffee. Perfect level of sweetness, nice mocha flavor, rich and creamy. Hubby is lactose intolerant so it’s nice to have a pudding option he can enjoy with the rest of the family 🙂

This is really as quick and easy as the other reviewers said! I used unsweetened almond milk, and only used 1/2c sugar. I added about 1tsp of cinnamon and it set well and was delicious! Definitely a keeper.

Sounds FABULOUS! I can’t wait to make myself a batch… BUT Before I do, I have a question: The recipe says it yields “6 servings,” but I’m not entirely certain if my idea of a “serving” is the same as the recipe’s author?! I’m curious as to how many CUPS this recipe will produce?? … I see that it calls for 3 cups of milk, so am I safe in assuming that it’ll make about 4, considering the other ingredients??? I just want to know how much it yields, so I know how kuch I want to make on my first go-round, because I ABHOR waste. If anyone knows, please let me know… THANK YOU!

I made it with Allulose instead of sugar and unsweetened almond milk. I loved the texture, just like Jello. I will definitely make this again. I want to try freezing this, because I think it would make great Fudgicles !

Super recipe. Super-duper easy. Instead of vanilla, I added cayenne pepper powder. I did not add the butter. It thickens quite quickly, so keep your eye on it. Thank you for the recipe.

After I made it TWICE the finishing result was tasty but there were white splotches of corn starch

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