Pudding with Almond Milk

Try our recipe for Pudding with Almond Milk, which is rich and creamy, and explore the lovely world of dairy-free decadence. This pudding is a game-changer for anyone looking for a healthier dessert option or who is lactose intolerant. It is also vegan. Almond milk makes traditional pudding into a contemporary, guilt-free dessert with its rich, velvety texture and delicate nutty undertones. 

This almond milk pudding is a great option if you’re searching for a quick and simple dessert to wow your visitors or a cozy snack to quench your sweet appetite. It’s as creamy and delicious as its dairy-based predecessor, plus it’s created with healthy ingredients that are simple to prepare. 

Come along for a taste trip as we explore this straightforward yet incredibly delicious dish that demonstrates that dairy is not necessary to make a dessert that is both decadent and healthful. Let’s get started and whip up a bowl of this irresistible almond milk pudding!

Ingredients in Pudding with Almond Milk:

• 2 cups almond milk
• 3 tbsp cornstarch
• 1⁄3 cup maple syrup
• 1⁄2  tbsp coconut oil
• 1⁄2 tsp vanilla bean paste

How to prepare pudding with Almond Milk:

• To make almond milk pudding, mix 1/4th cup almond milk with cornstarch in a separate bowl. Ensure that it’s mixed well and lump-free. 
• Heat the remaining almond milk and maple syrup in a pan, stirring occasionally until tiny bubbles appear. Don’t bring the almond milk to a rolling boil.
• Next, add the cornstarch mixture and stir continuously for about 5 minutes until the mixture thickens. To test if it’s ready, dip a spoon in the pudding and check that it falls off slowly.
• Turn off the heat, add the coconut oil and vanilla bean paste, and wait for the coconut oil to melt completely. Mix everything well with a spatula.
• Transfer the mixture into four serving jars, then refrigerate for around 2-3 hours until completely cool before serving.
• While serving, add some almonds or fresh fruit as toppings. You can choose from bananas, strawberries or any fruit of your choice. Enjoy!

Tips to make the pudding with almond milk:

• To prevent skin from forming on top of the pudding, cover each serving with plastic wrap while it’s still hot, making sure the plastic touches the surface. Then refrigerate.
• Make sure the cornstarch and water are thoroughly combined. You run the chance of discovering tiny clumps in the pudding after it has cooled, if there are any at all.
• Divide the cooked pudding into four glasses or serving bowls for desserts intended for a single serving.

Storing and Freezing procedure:

Any leftover pudding can be stored in the freezer for up to two months in individual containers. It must be fully defrosted before consuming it.

If you are looking for a healthier pudding option, Make an effort to this Pudding with Almond Milk the next time you’re craving something sweet. It will quickly become a go-to dish in your repertoire because it gives you guilt-free enjoyment. Savor each and every bite of this lovely, creamy delicacy!