Lactose-Free Pudding, a variation of the classic version, perfect for anyone lactose intolerant, equally delicious. The recipe is very simple, and to make it, I used oat milk, but you can use another beverage of your choice. Lactose and gluten-free, this pudding will also appeal to the little ones at home. For today’s version, I added a bit of cinnamon, and if you are a fan of it, you will surely fall in love. After a few hours of rest in the fridge in special molds, this delicacy will be ready to enjoy. And now, let’s go to the kitchen, because the lactose-free cocoa and cinnamon pudding will be ready in a click!
If you are interested in more delicious chocolate dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 240.14 (Kcal)
- Carbohydrates 57.50 (g) of which sugars 38.40 (g)
- Proteins 1.90 (g)
- Fat 2.91 (g) of which saturated 0.61 (g)of which unsaturated 0.38 (g)
- Fibers 4.92 (g)
- Sodium 46.95 (mg)
Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups oat milk
- 4 tbsp gluten-free unsweetened cocoa powder
- 5 tbsp cornstarch
- 2/3 cup sugar
- ground cinnamon (to taste)
Tools
- 4 Pudding molds
- Hand whisk
- Bowl
Steps
First, mix all the powders. Then, in a bowl, sift the cornstarch, cocoa, and cinnamon through a fine mesh sieve. Mix, then add the sugar and mix again until well incorporated with the other ingredients.
Pour the plant-based beverage (I used oat milk, but you can use your preferred choice) into a saucepan. Then add all the powders and mix with a whisk until combined. Place the saucepan on the stove and cook for about 5 minutes, always stirring with the whisk to avoid lumps, until the mixture thickens.
Transfer the hot cocoa cream into the slightly moistened aluminum pudding molds, making sure to remove any excess water. Place them on a tray and let cool for about 15 minutes. Then cover with cling film and transfer everything to the fridge. Let it rest for at least 3 hours until the cream has set.
After the resting time, invert the puddings onto plates. Sprinkle with more cinnamon and serve.
Storage and Tips for Lactose-Free Pudding with Cocoa and Cinnamon
The lactose-free pudding with cocoa and cinnamon can be stored in the refrigerator for 1 or 2 days, always covered with cling film.
FAQ Questions and Answers for Lactose-Free Pudding with Cocoa and Cinnamon
What can I substitute oat milk with?
You can use soy or rice milk as an alternative to oat milk.
