The two-tone pudding with almond milk is a spoon dessert made without gluten, eggs, and naturally lactose-free. This recipe is easy to make and requires little time. I made a white pudding and one with cocoa and chocolate; then I poured the two puddings into the cups, creating a white and a chocolate layer. Fresh and tasty, this pudding will win everyone over!
Also try:
Persimmon and cocoa pudding
Coconut and white chocolate pudding with caramelized apricots
Cocoa water pudding
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
Ingredients
- 1 1/4 cups gluten-free almond milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1 1/4 cups gluten-free almond milk
- 1/4 cup sugar
- 1/8 cup cornstarch
- 1 tbsp unsweetened cocoa powder
- 1 tbsp dark chocolate
Tools
- Dessert Cups
Steps
To make the two-tone pudding with almond milk, start with the white pudding. Heat the milk with the sugar.
Remove from heat and incorporate the cornstarch. Stir to avoid lumps and return to the heat.
Thicken, remove from heat, and pour the mixture into three cups. Refrigerate and in the meantime, make the cocoa pudding.
Heat the milk with the sugar, then remove from heat and incorporate the cornstarch and unsweetened cocoa. Stir to avoid lumps and return to the heat.
When the mixture is thickened, remove from heat and incorporate the dark chocolate. Stir to melt the chocolate and obtain a homogeneous mixture.
Pour the cocoa pudding over the white pudding layer. Place the cups in the refrigerator and let rest for at least 3 hours. Enjoy!
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