Milk-Free Pudding is a delicious and easy dessert to make, just like my Homemade Pudding. Since my friend Dany is allergic to milk, I always try to find an alternative, and so, as with the Water Pancakes, I decided to make this milk-free pudding so that even those who are intolerant or allergic can enjoy a really tasty and good spoon dessert! Another good alternative for those with intolerances could be the Rice Pudding, but if you’re always in a hurry like me, who always decides at the last minute, it’s easier to have water at home than rice milk!
If you’re wondering how to prevent a pudding from sticking to the mold, especially without dairy and thus without butter, I guarantee it’s really simple because you don’t have to do anything. Once the pudding is placed in the refrigerator and has set, it will perfectly detach from any mold or bowl.
If you want to try a spoon dessert and don’t have milk at home, milk-free pudding is perfect for you; in just a few minutes, you’ll have a dessert to serve at the table, and thanks to the addition of cocoa, you won’t even notice that you’ve used water instead of milk!
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If you liked this milk-free pudding recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups water
- 1/3 cup sugar
- 1/3 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- chopped hazelnuts
Preparation
In a saucepan, add the cornstarch.
Add the unsweetened cocoa powder and sugar.
Add cold water to the powders, it’s important that it’s cold to prevent lumps from forming in the mixture.
Put on the stove on low heat, and bring the pudding to a boil.
You will notice that after a few minutes the mixture will change in density and color.
After about 8 minutes of cooking, the pudding will be dense enough to be transferred into the molds you have chosen.
Pour the pudding into the chosen molds.
Let the pudding cool at room temperature. Once cold, transfer it to the refrigerator to set for at least two hours before serving.
Unmold the pudding onto serving plates and garnish as desired with chopped hazelnuts or plant-based cream.
STORAGE
Store the pudding in the refrigerator for up to 4 days.
