Pudding – FoodWatcher

Vegan Chocolate Pudding

This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert. Bookmark this recipe stat. This vegan chocolate pudding is so creamy and rich, you’ll think it’s the real thing! The flavor is pure rich chocolate, and it gives you all those nostalgic Snack Pack-style vibes. (It did for us, at least.) The best part: there are no weird “tricks” to this dairy free chocolate pudding. Ever made pudding with avocado or tofu and while it’s good, deep down part of your brain is not quite convinced? This one tastes like the real thing — and it’s made with real ingredients, just like a traditional pudding. Ingredients for vegan chocolate pudding Like we said: there are no crazy ingredients for this easy vegan chocolate pudding. No avocado aftertaste, or weird tofu tricks for a pudding like consistency. This one is pure real ingredients! Here’s what you’ll need: Cocoa powder Cornstarch (or arrowroot powder) Granulated sugar (or coconut sugar) Oat milk or almond milk Semisweet vegan chocolate chips Vanilla extract Use your favorite non dairy milk (almond or oat milk) You can use your favorite non-dairy […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert.

Bookmark this recipe stat. This vegan chocolate pudding is so creamy and rich, you’ll think it’s the real thing! The flavor is pure rich chocolate, and it gives you all those nostalgic Snack Pack-style vibes. (It did for us, at least.) The best part: there are no weird “tricks” to this dairy free chocolate pudding. Ever made pudding with avocado or tofu and while it’s good, deep down part of your brain is not quite convinced? This one tastes like the real thing — and it’s made with real ingredients, just like a traditional pudding.

Ingredients for vegan chocolate pudding

Like we said: there are no crazy ingredients for this easy vegan chocolate pudding. No avocado aftertaste, or weird tofu tricks for a pudding like consistency. This one is pure real ingredients! Here’s what you’ll need:

Cocoa powder
Cornstarch (or arrowroot powder)
Granulated sugar (or coconut sugar)
Oat milk or almond milk
Semisweet vegan chocolate chips
Vanilla extract

Use your favorite non dairy milk (almond or oat milk)

You can use your favorite non-dairy milk in this recipe! Here are a few notes about the types of non dairy milk and what works the best in vegan pudding:

Oat milk: We like the consistency and flavor of oat milk: it’s one of our favorite vegan milk options! It’s our favorite for using in this pudding and has a neutral flavor. It’s also nut free.
Almond milk: Almond milk is a little thinner in consistency than oat milk, but it also works well in this pudding.
Soy milk: You can use soy milk for this pudding if you like! We haven’t tested it, but it should work in the same fashion.
Coconut milk: We don’t recommend coconut milk here: it can add a strong coconut flavor. It’s also higher in fat than the other milks. (Of course you can give it a try if desired.)

How to make vegan chocolate pudding: some tips

The method for making this vegan chocolate pudding is the same as a traditional chocolate pudding! You’ll whisk together cocoa powder, sugar, cornstarch, and milk until thickened, then remove from the heat and add chocolate. Here are some tips to keep in mind as you go about the process:

Whisk the dry ingredients fully, then gradually whisk in milk. The dry ingredients can make for lumps later if you don’t get them all whisked in.
Once it starts bubbling, stir often. Make sure to get into the edges of the pan so the pudding doesn’t stick.
The pudding will thicken fully as it cools. Pull it off the stove when it’s thick, but not fully set up into pudding consistency. See more below!

Troubleshooting: how to avoid lumpy pudding?

The biggest issue with making vegan chocolate pudding: the pudding can get lumpy! To prevent this, make sure to whisk all the dry ingredients well before starting the process: get out any clumps of cocoa powder and cornstarch. Then make sure to add the milk in gradually, whisking after each addition so that it becomes smooth. This is before you even apply the heat!

When you start heating the mixture, continue to stir often to prevent lumps. If you do all these things and end up with some minor lumps, it’s ok! It shouldn’t affect the overall flavor.

Refrigerating makes it fully thick!

The trick with homemade vegan chocolate pudding is that it thickens fully in the refrigerator. It will thicken to pudding-like consistency after refrigerating for about 2 to 3 hours. Here’s what to know about this process:

Plan in advance for the refrigeration step! The hands on portion of this recipe takes only about 10 minutes. But the refrigerating takes a few hours. You may want to make this the day before you plan to serve and store in the fridge.
Press plastic wrap or wax paper onto the surface of the pudding. This prevents a film from forming on the top of the pudding. Once it’s cold, you can remove the wrap.
Speed up the process by refrigerating in small serving dishes. This can speed up the chilling by about 1 hour or so, depending on the size of the dishes. But you’ll still need to use small pieces of plastic wrap or wax paper for the tops.

It’s kid friendly, too

This vegan chocolate pudding went over very well with our 3 year old! It’s an easy recipe you can make with kids. And it’s a great as a healthy dessert to serve to kids. We served it after a Friday night pizza party and it got rave reviews!

This vegan chocolate pudding recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Vegan Chocolate Pudding

(5 votes, average: 5.00 out of 5)

5 from 5 reviews

Author: Sonja Overhiser
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Yield: 6 to 8
Diet: Vegan

Print Recipe

Description

This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert.

Ingredients

1/4 cup cocoa powder
1/4 cup cornstarch (or arrowroot powder)
1/3 cup granulated sugar (or coconut sugar)
1 pinch salt
2 1/2 cups oat milk or almond milk
1/2 cup semisweet vegan chocolate chips
1/2 tablespoon vanilla extract

Instructions

In a medium saucepan with the heat off, thoroughly whisk together cocoa powder, sugar, cornstarch, and salt, working to remove all lumps. Gradually pour in the milk in small amounts, whisking after each addition until it is smooth.
Turn the heat to medium and bring to a simmer, stirring frequently.
Once it just starts to bubble on the edges, reduce the heat to low. Cook, stirring often, until thickened, about 2 minutes (make sure to stir into the edges of the pan so it doesn’t stick). The pudding will continue to thicken and set as it cools, so it doesn’t need to be fully thick at this point.
Remove from the heat and stir in the chocolate chips and vanilla, stirring until fully melted.
Transfer to a container and press plastic wrap or wax paper on the surface (this prevents a film from forming on the top). Refrigerate 2 hours until cold and set. Keeps for 1 week in the refrigerator.

Category: Dessert
Method: Stovetop
Cuisine: Vegan

Keywords: Vegan chocolate pudding, oat milk pudding, dairy free chocolate pudding

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

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Pudding, at least the American, cornstarch-based version, is about as un-tweezery as dessert gets. And it’s got a lot going for it. It can take on a vast range of flavors, from rich chocolate or bourbon to delicate saffron, cinnamon, or jasmine, with a few simple tweaks to the recipe.

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Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding.

I’m calling this the summer of the strawberry shortcake trifle. If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and […]

The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.

I’m calling this the summer of the strawberry shortcake trifle.

strawberry shortcake trifle

If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and wonderful, which is exactly what we all want and need while quarantined. Right?!

Also. I’ve wanted to make a strawberry shortcake cake for months. I was waiting until strawberries came in season, and then my sister-in-law made the most amazing berry trifle over memorial day weekend. And I couldn’t stop thinking about it. So this is how I meshed the two!

fresh picked strawberries

See, I’ve had an obsession with strawberry shortcake anything since I was a kid. Like a little little kid. Probably five or six? I watched strawberry shortcake cartoons and then I had the dolls too. And all I can remember is that they SMELLED LIKE CAKE. Does anyone else remember this? It had to be in the very late 80s or early 90s. And when I think about my toys from childhood, strawberry shortcake anything is all I remember.

I was crazy over it.

So naturally, I want all the strawberry shortcake recipes. Because if I haven’t screamed it from the rooftops enough, strawberries are my favorite fruit and they are divine when in season.

fresh vanilla whipped cream

The best part of a trifle is that you can use all homemade ingredients or store bought in a pinch.

The past few weeks, I’ve done it both ways. So here are my thoughts!

I highly suggest buying the pound cake. Store bought pound cake is pretty darn good and if it’s not, it will be blanketed with vanilla pudding and whipped cream. I’ve also made it the “city girl trifle” way, which is where you make a syrup with orange liqueur and and sugar and then brush it over the cake. Wowza it’s good. It’s a great way to save store bought cake too.

I’ve made both boxed pudding and homemade pudding. This version has homemade vanilla bean pudding and it’s incredible. Silky but thick, rich but light at the same time. Tastes like heaven!

layered strawberries and pound cake

I also always make my own whipped cream. And I tend to add vanilla extract or vanilla bean paste to it, but no sweetener or sugar. I love it this way because the hint of vanilla is so… pure. Not sugary sweet or fake. It also cuts the sweetness of the pudding and cake.

My favorite thing about this treat is that the strawberries are the sweetest part. YES. Perfectly juicy and sweet when in season – they almost taste like candy. Folded into the whipped cream and pudding with bits of the fluffy cake… OMG.

I don’t even know how to describe it!

It’s so summery. So fresh. So wonderful.

strawberry shortcake trifle

Of course – you can do this with any type of berry! You can also do a fun mix of berries for a whole red, white and blue theme. You can throw this together in MINUTES if you use store bought ingredients. If you make your own whipped cream, you can still throw it together pretty quickly. And it’s looks so fancy.

If you don’t have a trifle dish, use a large glass bowl. Or make individual trifle parfaits in glasses. It’s so easy.

layered pound cake and whipped cream

It’s such a crowd pleaser and everyone flips over it. Especially because it’s 2020 and we all forgot how much we love a good trifle.

strawberry shortcake trifle

Strawberry Shortcake Trifle

This strawberry shortcake trifle is made with buttery pound cake, homemade vanilla pudding and vanilla whipped cream! It is divine.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings people

Author How Sweet Eats

Ingredients

1 (9x5 inch) pound cake, cut into cubes (about 12 ounces)
2 cups vanilla bean pudding recipe below (or 1 (5oz) box of instant vanilla pudding)
2 to 3 cups whipped cream recipe below
3 cups sliced or quartered fresh strawberries
fresh strawberries for garnish optional

vanilla bean pudding

2 cups cold whole milk
3 tablespoons cornstarch
½ cup sugar
½ teaspoon salt
1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
1 tablespoons butter

vanilla whipped cream

2 cups cold whipped cream
1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions

trifle

Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
If you don’t have a trifle dish, you can easily use a large bowl to make this.

vanilla bean pudding

Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.

vanilla whipped cream

Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.

Notes

pudding method from allrecipes

strawberry shortcake trifle

It’s the best feeling to serve a messy dessert.

The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.

Bread Pudding

This best-ever Bread Pudding is so easy to make. Just soak bread cubes with eggs, sugar, and milk, then bake. Add bourbon-soaked raisins and spices to make it extra-special. This New Orleans dessert is a classic for Christmas, Mardi Gras, or …

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This Butterscotch Pudding Has a Secret Ingredient That’s 10/10 Fall

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a new-classic butterscotch pudding without any sugar.

Butterscotch is one of those words people can’t agree on. But there are a few concessions:

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Today: Enjoy a slice of pumpkin pie, minus the crust—because the filling’s the best part, right?! Read More >>

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Today: Enjoy a slice of pumpkin pie, minus the crust—because the filling's the best part, right?!

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Mousse, for me, is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious).
There are lots of different kinds (including this of wo…

Mousse, for me, is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious).

There are lots of different kinds (including this of wonderfully easy chocolate mousse recipe, with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the dish has so few ingredients, basic tweaks can yield dozens of different flavor combinations. The sky’s the limit for creating your own custom mousse recipe.

chocolate budino

Barbuto is the restaurant that made me love kale salads. It proved daily that toasted gnocchi > any other gnocchi. The chicken is legendary, although we probably got the hangar steak more often, because it’s also the restaurant that showed me how wonderful they can be. The crispy potato side is one of my favorite formats of potatoes on earth (I’ll get to them, I promise). But little of this matters because they closed last week. We knew it was coming. The building was sold over four years ago and I know because I got panicked emails from some of you about it. [“What are you going to do??!” I felt seen.] I assume it’s just taken this long to get whatever teardown-and-rebuild plans [I’m confident that it will be affordable housing, aren’t you?] the new owners have for the spot in order. They’ll probably find a new location eventually, but I am skeptical that will have the casual charm of an old auto garage with roll-up glass doors. This unfussy charm was our favorite thing about the restaurant. There was no bread on the table, no heavy sauces, no dots of reductions, no frippery, nothing exhausting. Pretty much everything was seasoned with olive oil, lemon juice or a light vinegar, salt, pepper, and pepper flakes. Variations on salsa verdes and gremolatas abounded. It was the kind of unshowy food you could eat daily, as if they were hoping you’d notice and become regulars, and if that didn’t convince you, in the summer there were five to six different rosés by the glass on the menu, so you’d never get bored. I promise, I’m getting somewhere with this.