This was the first vegan pudding I made after we gave up dairy. It is very easy, although it does take some time waiting for everything to thicken while you stir it. It’s worth it, though! As long as you whisk it constantly and don’t use too high of a heat, it is smooth and creamy. If you are impatient and don’t do those two things…well, plan on some lumps in your pudding.
I tried to make this easier by bringing the cocoa/milk mixture almost to a boil without having to stir it and then adding the cornstarch combo, but I got such awful lumps! I also forgot to use a whisk. It was not pretty. Nobody but J wanted to eat it (which tells you just how easy he is to please with food.)
This recipe easily doubles, triples, or quadruples…but be prepared to take “forever” if you make too big of a batch. I quadrupled it ~ hey, 6 of us happen to love pudding ~ and I spent a very long time at the stove whisking. It goes faster with a smaller batch, certainly, but be prepared for 1/2 c. servings. 🙂
- 1/2 c. honey or maple syrup
- 1/2 c. cocoa powder
- 3 c. non-dairy milk, reserving at least 3/4 c. to mix with cornstarch
- 1/2 tsp. vanilla
- 1/4 c. cornstarch
Carefully stir together the honey and cocoa powder in a saucepan. It will be poofy at first, but keep gently stirring. It will begin to get thready and then suddenly fall into creaminess. Slowly stir some of the milk into the cocoa mixture. Keep adding a little at a time until the cocoa mixture is well thinned and not stuck to the bottom of the pan where it will scorch. Add the cornstarch to the reserved milk and stir until smooth. Add all remaining milk, the vanilla and the cornstarch mixture to the cocoa mixture, whisking until smooth.
Heat over medium-high heat until almost boiling, whisking constantly until thickened. (Reminder: the longer you heat this, the thicker it will become…and when it cools it will thicken more.)
Pour into a serving bowl, or individual bowls and cover with plasticwrap (Saran contains no BPA), allowing the wrap to touch the pudding to avoid a skin forming on the top. Chill thoroughly.
If you want to put this in a no-bake pie crust, allow pudding to become very thick as you cook it. (Mine was just barely thick enough to cut after cooling when I let it come to a boil with a few large bubbles bursting – watch your hands – while I whisked constantly.) If you want it super thick, add an extra tablespoon or two of cornstarch to the reserved milk.
Makes about 3 1/2 – 4 cups – or enough to fill a small store-bought graham cracker crust.