Ingredients
Base Ingredients
- 3 Cups Non-Dairy Milk (almond, flax, soy, or oat milk)
- 3/4 Cup Sugar
- 1/2 Cup Cocoa Powder
- 4.5 Tablespoons Arrowroot or Cornstarch
- 1 Teaspoon Vanilla Extract
Optional Mix-Ins
- Fresh Fruit
- Chocolate Chips
- Nuts
- Shredded Coconut
- Cinnamon
Instructions
- Combine Liquids and Thickener: In a small saucepan over medium heat, whisk together the non-dairy milk and arrowroot or cornstarch until the starch is fully dissolved and no lumps remain.
- Add Cocoa and Sugar: Add the cocoa powder and sugar to the saucepan. Whisk continuously for 7 to 10 minutes as the mixture heats, until it thickens to a pudding consistency. Be patient and do not stop whisking, as this prevents lumps and ensures even thickening.
- Incorporate Flavor and Mix-ins: Stir in the vanilla extract. If desired, fold in optional mix-ins such as fresh fruit, chocolate chips, nuts, shredded coconut, or a sprinkle of cinnamon to enhance texture and flavor.
- Serve: Pour the pudding into individual serving cups or glasses. Serve immediately warm or allow it to chill in the refrigerator to enjoy it cold. Both serving options taste delicious and refreshing.
Notes
- Keep whisking constantly during thickening to avoid lumps and sticking to the pan.
- Arrowroot starch produces a clearer, glossier pudding, while cornstarch yields a more opaque finish.
- For a richer pudding, choose a creamy non-dairy milk such as oat or soy.
- This pudding can be stored in the refrigerator for up to 3 days.
- Adjust sweetness to taste by varying the sugar amount or using alternative sweeteners.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
