I unfortunately noticed this little moniker after coming home from the grocery store, intending to use almond milk to make pudding for dirt cake. There was no way I was going back to the store.
Enter cornstarch.
1 (small) package instant pudding
2 tsp corn starch
1 1/2 cups almond milk
Mix the corn starch in with the pudding mix and slowly add the almond milk while whisking all of the ingredients together. Allow the pudding to chill.
Update: this has become one of my most popular posts of all time. Tell me, what are you making with your pudding/almond milk? How is it working for you?
This post contains affiliate links, if you make a purchase from one of these links this blog will receive a small commission. Thank you for your support.
Oh man, wish I'd found this before using 2 cups of almond milk in place of the regular milk. Lesson learned. I figured a bit of corn starch would help set it up, but I don't have any at home, so I'm calling it a smoothie now. Thanks for the post, I'll definitely try this next time.
ReplyDeleteI did the same thing!!! I also called it a smoothie!! LOL too funny.
DeleteI put my mess in the freezer and made pudding pops.
DeleteI did the same thing with the two cups of almond milk I just made lemon pudding with this recipe I sure hope it turns out better thank you so much for this post at least it gives me some hope that I still have a chance for pudding.
DeleteYeah. I have a WHOLE BUNCH of really runny, but tasty banana pudding because I didn't research this first.
DeleteThis comment has been removed by the author.
DeleteThank you so much! I'm so glad I googled this before I made it with almond milk. :)
DeleteHow much almond milk do i add to the lg pk of pudding
DeleteI also found it after making a bowl of almond milk and pudding that never set. Thank you for the tip!
ReplyDeleteMy son is allergic to dairy and eggs, so it's a challenge to replace those in recipes.
Bananas can be used in place of eggs in most recipes. My friend's family is vegan
DeleteBananas can be used in place of eggs in most recipes. My friend's family is vegan
DeleteBananas are often a terrible substitute. Different foods benefit from different substitutions. I have found this list to be invaluable, since it organizes the different variations according to type of food. http://chefinyou.com/articles/egg-substitutes-cooking/
DeleteToo funny. I Googled this question because I was making dirt pudding desert
DeleteMy son is also allergic to milk eggs soy ANF a lot of other proteins as well
DeleteI just tried this and it works great! Made chocolate pudding with Hershey brand...perfect! Thanks for the tip!
DeleteThis comment has been removed by the author.
DeleteThis comment has been removed by the author.
DeleteI had the same problem trying to make a chocolate pie filling from scratch. (Reason I am searching now!��) What I found was If i nearly doubled the cornstarch called for and cooked it longer, I got a consistency that worked. Glad to know I'm not just an awful cook!!��
DeleteI made banana sugar free pudding with the right amount of almind milk called for on the package. It wasn't setting so I added another package in which I stirred a tablespoon of cornstarch with less Almond milk. It set. It was good.
DeleteInstant pudding calls for 2 cups of milk. Can I use 2 cups (instead of 1.5 cups) of almond milk and increase the amount of the 2 tsp of cornstarch? I'd like to make 2 cups of pudding.
DeleteI wish I had thought to google before making instant pudding w/ almond milk for the 1st time tonight. It is soup in my fridge and won't set up and I was really craving it! :(
ReplyDeleteDid you try adding cornstarch after the almond milk? Did it work for you?
DeleteOMG! This REALLY works! Finally I can have my Almond Milk and Instant Pudding together! Thank You!!!!
ReplyDeleteThanks so much! I am getting ready to make banana cream pie for my baby's first Thanksgiving, and she is lactose intolerant, I am so happy I found this.
ReplyDeleteThank you for that info! Now I know what to do in the future with my other pudding mixes. I also didn't Google before using Almond milk in the pudding mix (made Oreo pudding.) I ended up putting most of the mixture in a cookie crust and the rest in little containers. I put them all in the freezer. I waited till one of the little portions got a little frozen and ate it. So it didn't go to waste!
ReplyDeleteI did the same with jello pudding
DeleteOMG THANK YOU!! My family wanted some of my famous pudding pie and I only had almond milk and it tasted better than regular milk!! YOU ARE A LIFE SAVER!!!
ReplyDeleteThank you! I had 2 boxes worth of vanilla pudding sitting in my freezer, wondering why it wouldn't set up. You just saved my kitty litter cake!!
ReplyDeleteGlad I checked before dumping in 2 cups! THANKS!
ReplyDeleteThanks for posting this recipe, I searched around for a while. I'm going to use it to make banana pudding!
ReplyDeletehmm. didn't work so well. I did a big package 5.1 oz and used 2.5 cups almond milk. It was thinkening up to about 2 cups then went liquid- I am trying to freeze it now.
ReplyDeleteShared space - sorry it did not work out for you! Did you add extra corn starch since you were using a bigger package of pudding? You might need more for a bigger package.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteDoes this technique work with making milk jello? Does it set enough?
ReplyDeleteSo glad I found this before I got started with my experimental pudding pops. The mix was starting to set before I popped it in the freezer. I'll find out tomorrow if it freezes well. Thanks so much for the tip. :)
ReplyDeleteI very much wish that I had seen this post before I tried to make pudding pie with almond milk. Pregnancy cravings don't wait apparently.. Now I don't know what to do.
ReplyDeletethanks! I am gonna try this today!
ReplyDeletetried it.... it works!!!!!!
DeleteI had trouble with clumping- any tips?
ReplyDeleteThank you for giving a simple solution to what seemed so difficult.
ReplyDeleteArrrgh! Why didn't I see this before wasting my Almond milk! After 5 hours of waiting for it to settle (not) I decided to Google why? Hence the reason I am saying "Thanks" for the info. I'm not sure if I'm going to buy cornstarch or buy milk now.
ReplyDeleteI see no way adding cornstarch would work unless you make cooked pudding. I make pudding all the time using the cooked method with almond milk. Works with boxed puddings or homemade. Approx. 2tbsps per 2 cups of liquid, stir in while liquid is cold. Heat on low, stir constantly until desired texture is achieved. If you are using boxed cooked pudding just substitute almond, rice, coconut, what ever you like. Then follow package directions. Good Luck.
ReplyDeleteWish I'd noticed sooner that most of the positive comments here are written by people who haven't actually tried Single Girl Gourmet's method yet. Cypress Valley Farms is right. The pudding did not set up when I followed this post's instructions. After chilling for several hours I had to pour & spoon the still-liquid pudding off my layered dessert, add more cornstarch as they advise, and cook it on the stove to thicken to pudding consistency. This is my first comment on a blog post ever, but I hope by doing so it will save others some time & trouble.
DeleteDang! I wish I would have seen this before! Mine didn't work either. I was really excited about it too...
DeleteTry 1 cup instead of 1 1/2. Mine turned out perfect But you're right, the cornstarch might not be necessary.
DeleteWould Xanthan gum work?
ReplyDeleteYes! Always does the trick. I usually make in blender so i can add a little more if needed - if you add too much, get weird consistency. Seems like it might depend on which pudding you use as to how much xantham gum you need?.. Try a scant .5tsp first.
DeleteThanks
ReplyDeleteI read this today and decided to try it. I used the recipe above and added just a splash of cream. Thickened up really nice. I think the cream added the fat it needed? Hope this helps. I used the sugar free instant pudding.
ReplyDeleteThis would be great if cream were not same allergic reaction as milk gives me. But thanks
DeleteUnfortunately, I did not Google what would happen if I used the full 3 Cups of milk substitute before making my vanilla instant pudding for a Boston Cream Pie (cake). Since I too discovered my pudding was not set, I tried Single Girl Gourmet's recommendation of adding 2TBS of cornstarch in just 1.5 cups of the liquid pudding, hoping that I could save it. Like Cypress Valley Farms, I wondered if it needed to be cooked to activate the cornstarch. Two more hours in the fridge and it still did not set up. I searched more online and found that Gluten Free N-Y-C recommended only using 1.5C of Almond Milk and then adding more until it reached the desired texture. For the added liquid I switched to using coconut milk (not cream and not the "lite" thin texture) and ended up with a perfect instant pudding for my cake. :)
ReplyDeleteSounds delicious! I cannot wait to try this one.
ReplyDeleteI tried today and it worked PERFECTLY!!! I used Arrow root instead, but it's the same thing really. Thanks so much for the tip! YUM!
ReplyDeleteJust a tip - def mix dry ingredients together then wisk for 2 minutes. Mine set and is perfect! Hope that helps - happy eating!
ReplyDeleteWell, I used almond milk and the pudding didn't set up. Rather than crying over unset pudding, I popped the whole shebang in the freezer. Pudding ice cream, here I come.
ReplyDeleteThank you for this!! I'm pregnant and have been craving chocolate pudding. Mine came out grainy (maybe from my hand mixer?) but it did set and tastes delicious so, oh well!
ReplyDeleteGirl.......you did good. as an avid pudding lover but w/o dairy this is much appreciated and turned out perfect!!!!
ReplyDeleteIs the 1.5 C for all pudding sizes across the board, or is that for your particular size box?
ReplyDeletei.e. My box calls for 3 cups cold milk- do I put in 1.5c almond milk and the require corn starch or 3c almond milk and corn starch?
When you say "small" box, what does that mean? I have a 5.85 oz box, and I imagine there's some variety . . . I'd like to try this, but not without something more specific.
ReplyDeleteThanks!
I made cook & serve chocolate pudding with almond milk, and it came out fine!
ReplyDeleteSo glad I found this! I am making a chocolate pudding pie for my daughter. I will let you know how it turns out
ReplyDeleteHow did it turn out ? I am trying to make a pudding pie !
DeleteLacey, I am in the process of trying to "set up" some pumpkin spice pudding. I had used 2 cups of Vanilla Almond milk.... and oopps.. pumpkin spice soup... So I added 2 tsp of corn starch, but since I had added the full amount (2 cups) of the almond milk. So I am in the waiting zone....still waiting , added 2 more tsp of corn starch...still waiting... ugh... 2 more... think I will concede to a chilled Vanilla Almond Pumpkin Spice smoothie.... will try you advice next time... just 1 1/2 of the milk.. thank you for posting....
ReplyDeleteI'm trying to make a cheesecake instant pudding pie ? Here is what I think so far 2 boxes of pudding (small ) 4 tsp corn starch and 3 cups of almond milk ! What do you think ? I had wanted to add a non dairy whipped cream but after reading here I am kind of lost as to what to do ! I don't want to end up with a big runny mess ! Help :)
ReplyDeleteI tried and tried,, by adding more cornstarch. That is after I had aready used 2 cups of Almond milk in my cheesecake pudding... but I did not get any results, it still reamined very liquidy ..... I will give it another try... after I get some more pudding....:)
ReplyDeleteCan someone differentiate between the instruction for boxed COOK & SERVE pudding and INSTANT pudding (both yield 4 1/2 cup servings) I really want to make pudding!!!! I prefer cooked personally :) I have boxes of both sugar free :) PLEASE HELP!
ReplyDeleteI've used this recipe twice now- and found it works really well with some tweaking! Definitely make sure you mix the cornstarch very well with the dry pudding mix. I also microwaved the alm milk for about a minute just to warm it up- then whisked it into the pudding mix! If you have trouble with corn starch lumps, you could try using an immersion blender to mix the milk into the pudding mix. The cornstarch does alter the texture a little, but who cares because it is delicious! I've always just dealt with having runny pudding, so thank you for the corn starch idea!! So smart (and so easy)!
ReplyDeleteI made instant sugar free pudding with a small amount of coconut milk and the rest almond milk. Coconut milk it's self will cause the pudding to be way too thick, so, mix a tablespoon of coconut milk into the almond milk and you should be fine. It worked for me with no cooking or freezing.
ReplyDeleteJust finished my DELICIOUS sugar free JELLO sugar free chocolate pudding using only 1.5 cups of Almond milk plus 2t cornstarch. I mixed the dry pudding with the CS to make sure there no lumps, Then added the milk and whisked for about 2 min. It was setting up before I got it in the fridge. Being on Dialysis means no dairy so now having switched to almond milk I can have pudding now and then. Thanks. Can't wait to tell the dietitian about this tomorrow.
ReplyDeletei remember making pudding with soymilk and not knowing that it wouldn't work. i kept it in the fridge for almost two whole days then gave up and just ate it all soft and soupy. guess i learned the hard way!
ReplyDeletethanks for the cornstarch tip! i'm going to try it tonight.
p.s. will it work with tapioca?
i will come back and post if this worked or not and if it was instant or cook and serve.
Deletetake care.
Using 1/12 c almond milk with 2tsp cornstarch & 1 pkg sugar free instant pudding cornstarch works fine but you have heat the mixture for it to thicken. I put it in the microwave for about 1-1/12 minutes. Works great.
ReplyDeleteThanks for this post! Wondering if it will work in pudding shots as well!?!?
ReplyDeleteThey worked great for my pudding shots! I did heat the mix of almond milk + pudding + cornstarch up for a couple minutes in the microwave, then added the alcohol. The texture was only slightly different, tho nobody else seemed to notice. I added some dairy free cool whip and froze them, but let them thaw a bit before serving. Not sure if you HAVE to add the cornstarch (since pudding shots usually use less liquid anyway), but I am glad I did just to know they would come out alright!
DeleteWorked for me, thanks!
ReplyDeleteHave you tried chia seeds? Wanted to make a strawberry nutella eclair cake but I have cashew milk and no cornstarch
ReplyDeleteJust wasted 4 cups of almonds milk on two boxes of instant chocolate putting. It thickens very very very slightly.
ReplyDeleteI was sad though because I had my heart set on a chocolate pudding pie. I pour the mixture into the gram cracker crust and I waited like three hours. So I just decided to scoop it into a bowl like soupy putting with graham cracker accents. LOL some nondairy whipped cream and you are good to go
Next time will be less milk and the cornstarch. Which I actually have a brand-new box so if I had just googled first I would have save myself for cups of milk and disappointment. Next time will be less milk and the cornstarch. Which I actually have a brand-new box so if I had just googled first I would have save myself for cups of milk and disappointment sweet
If I can't eat corn can I use tapioca starch instead? Use more of it that 2 tsp? thanks
ReplyDeletemade pudding with cashew milk this saved it! Saved us a night of fighting the sweet tooth.
ReplyDeleteSet up great, but I was unable to get the lumps out without an emulsion/stick blender. That worked perfectly, though!
ReplyDeleteThis didn't work - followed the instructions exactly, and 8 hours (!!!) later, it still hadn't set.
ReplyDeleteTry 1 cup of almond milk instead. The box says 2 cups of milk, but I thought the consistency was perfect at 1 cup of almond milk and it tastes very good. For chocolate pudding I used chocolate almond milk. Very tasty! I did have a lot of small clumps, but that's probably because I made a huge batch all at once (7 small boxes vanilla and 5 large boxes chocolate). I'm making it for an "Edible Soil Lab" activity for a class of 26 students.
ReplyDeleteI'd say that xanthan gum would do the same! Oh I found by accident that date sugar mixed with almond milk, cocoa powder and vegan ice cream ingredients makes a really good pudding! I had the mix all fixed in the blender and put it in the fridge to sit overnight before using the ice cream maker! The next morning when I went to make it it was pudding! I turned it into ice cream but I think it would have been better left as pudding! I didn't know that date sugar thickened like that! I try not to use any sugars due to auto immune disorders it's like diabetes it doesn't matter if it's a healthy sugar or not it's still sugar! So now I'm trying to turn instant sugar free pudding into pudding using cashew milk! I love cashew milk, in ice creams it just taste and works so much better than coconut or almond milks! Thanks for the tip!
ReplyDeleteI make my instant pudding using the cold method. That is whisking the mix with cold milk and letting it soft set. I made the same even swap mistake that apparently so many of us have, but found that the pudding set just fine after I whisked a second box of mix in. Glad I had it! If using almond milk, you can get the pudding to set if you use 1/2 the amount of milk called for. I.e. 1 cup instead of 2 for the smaller boxes of mix. That way you can avoid using cornstarch if there's a corn allergy in your house too!
ReplyDeleteCame across this after making my pudding following the box directions...but with almond milk. after getting my banana puddings started I went back to get the pudding and it was soup. I've now added roughly 3 tsp and I'm waiting to see if it will set. fingers crossed!
ReplyDeleteI made this recipe just now as skinny girl instructed.
ReplyDelete1.4 oz box sugar-free instant pudding and pie filling.
2 teaspoons corn starch.
I whisked by hand the pudding mix and corn starch ingredients thoroughly.
I then very slowly, over one and a half minutes, poured the almond milk into the powder ingredients. This allowed me to ensure there were no clumps or graininess. I then continued to whisk the ingredients another one minute. The pudding mixture was already thickened.
I then scooped the pudding mixture into 3 dessert cups. I'm quite certain I could get up and eat it right now having just had the time to enter this comment.
Thank you skinny girl!
My husband, daughter and I are lactose intolerant. I prefer cook and serve pudding. I made my Jello brand chocolate pudding per the directions using almond milk. To ensure that the pudding set up I whisked one large egg into the cold milk. Custards are made with eggs so this seemed logical. Protein acts as a binder in many foods. End result: creamy silky beautiful texture. I love vanilla so I stirred in 1.5 tsp pure vanilla extract to amp up the flavor, whisking over heat for another minute. Incredibly delicious!
ReplyDeleteTry just making the cook and serve with 1/2 the liquid if you want a really thick pudding without cornstarch, eggs or any other additives. I tried that this evening based on info from another blog and it worked out great!
DeleteI'm making Pineapple upside down cake with my pudding/almond milk mix!!
ReplyDeleteI used 2 cups of Almond Milk and it is liquid. Tried 3 teaspoons of corn starch and still not thick enough. Wondering if I should keep adding the corn starch until thick?
ReplyDeleteThank you thank you thank you!!!!! I've missed pudding terribly!!!
ReplyDeleteThank you thank you thank you!!!!! I've missed pudding terribly!!!
ReplyDeleteI just wanted to add my experience of today. Last night I opened a can of full fat coconut milk and warmed it slightly to be able to whisk together the cream and liquid. Then I refrigerated it overnight. One can was about 1 1/2 cups. I added a tsp of arrowroot to the pudding mix and then the coconut milk. It was perfect pudding! I don't think the arrowroot was necessary though and will try without it next time. Hope this helps someone.
ReplyDeleteJust tried this last night and it worked great! I've been trying to find a way to do this for years, and I am so happy to have come across this article. Thanks Single Girl!
ReplyDeleteThis worked great! I premixed the pudding and cornstarch. Then heated 1.5 cups unsweetened almond milk. I'm so glad I stumbled across this. I'm making a slow cooker chocolate lava cake and one of the guests can't have dairy.
ReplyDeleteUnfortunately I was not as smart as you and didn't read the package and tried to make it with almond milk.... your post is awesome !! I don't like cows milk so this is amazing info for me ! Thanks
ReplyDeleteI just made mine with a small box of Jello instant coconut pudding, 1 TBSP CORNSTARCH, 1 HEAPING TBSP OF CHIA SEEDS, & 1 and 1/2 cups of silk unsweetened coconut almond milk blend. It came out AMAZING.
ReplyDeleteI don't have corn starch on hand atm. So I used one small box of cheesecake flavored jello, one cup of almond milk, about 4 tablespoons heavy whipping cream (to add fat for set up) & because I have a ridiculous sweet tooth about 3 tablespoons of Splenda. After mixing, it was a bit thick. I slowly added 1-2 tablespoons of almond milk until desired thickness. I'm aware this won't work for lactose intolerant but works deliciously for low-carb and wanted to share the goodness!
ReplyDeleteThis comment has been removed by the author.
DeleteFYI, I used sugar free jello mix of course. Also, if I wasn't clear, I meant to say I added 1-2 tablespoons of almond milk at a time until desired thickness. For me it was 6-8. Enjoy!
DeleteI apologize for not getting all into one comment. I made this last night and only tried a couple bites. After sitting in the fridge over night I had an ideal serving size. I did notice a bit of an after taste. I believe this could be muted with a few drops of vanilla extract or any flavor extract. 👩🍳
DeleteI am trying a recommendation to make jellow cook-n-serve with rice milk. According to another blog, if you use 1/2 the amount of liquid called for, you get a good product without resorting to cornstarch and the taste and texture issues it sometimes causes. Might even make my autistic sons chocolate cream pie more chocolate...we'll see!
ReplyDeleteTried the cook and serve with 1/2 liquid...that stuff thickened up like nobody's business. I might even have to add a little extra rice milk to thin it out just a little. So no cornstarch needed and thick pudding viscosity achieved. Thought you'd like to know!
ReplyDeleteLike many others I came across your post when my instant pudding failed to set after using almond milk. I'll probably just use skim milk next time but if I don't have it on hand,it's great to know I can use cornstarch to help things along. As for the batxh in my fridge, I'll just slurp it, lol!
ReplyDeleteThank you for the post!
Thank you!!!! You saved my night!!!!
ReplyDeleteI just had dental work done and was so looking forward to something yummy to eat. Like you, I bought the pudding and there was no way I was going back to the store!!!
I used this recipe and it worked GREAT with the chocolate pudding but not the vanilla. I will try again and adjust my corn starch and milk slightly for the vanilla. But... I made the pudding to use in a dairy free, gluten free dirt cake recipe found on Iowagirleats.com it was delicious and a huge hit with the 3 yr olds and the adults too Making it this weekend for a birthday treat! Thanks for your help!
ReplyDeleteUnfortunately, I really don’t understand how this recipe is getting any good reviews. I made it exactly as instructed and it barely set and left the most horrible aftertaste. Definitely will not be making again.
ReplyDeleteI am thrilled I just made instant chocolate pudding exactly as stated in recipe, a good tip is to use an immersion blender to blend pudding turned out great!
ReplyDeleteI really wish I would have did some research prior to making my instant pudding. I just decided to do research after making 2 trips to the store. I purchased 2 small boxes of instant pudding. After making the first box I realized it wasn’t thickening up so I decided to add the second box w/o adding any more almond milk. And believe it or not it’s starting to thicken up while I’m mixing it. It actually became too thick and ended up adding a little more almond milk.
ReplyDeleteSo, we like to use Rich Whip, a coconut-based whipped cream. I find that it sets in about five minutes and becomes this mousse-like texture. I will add various other ingredients; the other day I did used Ceylon and cassia cinnamon, ginger, nutmeg, mace, cloves, and allspice with a little stevia brown sugar, a can of pumpkin puree, some Rich Whip, and a big box of instant sugar-free vanilla to make pumpkin mousse. I also like cacao nibs, cocoa, Turkish-fine coffee, Bird's custard mix, Walden Farms Marshmallow topping, Nestle Quik (the liquid stuff), and coconut milk or water for a variety of nut, peanut, and milk free options. Tonight I am trying masked bananas. We'll see how that goes.
ReplyDeleteOh, I got a Mounds Bar spread out of this: Mounds Bar Spread: one 1.4 oz package chocolate fudge sugar-free instant pudding mix, 2-3 tbsp coconut oil, 1-2 tbsp Nestle Quick syrup, 1/4 container Walden Farms marshmallow topping, about 1/4 unsweetened soy milk.
ReplyDeleteAnd tonight two mashed bananas, a bit of the Walden Farms marshmallow topping, a large box of sugar-free instant chocolate and small box of sugar-free instant butterscotch, a little bit of Walden Farms chocolate syrup, and a little sugar-free vanilla syrup (for coffee) made for a nice chocolate-banana spread.
Most of the instant puddings have coloring.
ReplyDeleteJello recently came out with 2 flavors with no artificial flavors and coloring. I'm wondering if anyone used nut milk with the healthier New Version??
Thank you for this! I have corn starch (rare to have in my pantry) I had the mixture it the fridge for 10 min. and it worked!
ReplyDeleteThis worked perfectly -- thank you so much! It set up to quickly I didn't bother to chill it, just crumbled an Oreo on top.
ReplyDeleteI HAVE to have my pudding and found that no cornstarch was needed!! I use 2 small boxes .8 oz and 3 cups almond milk. Cook till comes to boil, let sit for 5 minutes then put in fridge. I use the Jello sugar free fat free pudding and love the cook kind much better than the instant. Comes out perfect every time! Only wish Jello had more flavors than just chocolate and vanilla in their sugar free fat free pudding mixes.
ReplyDeleteCan I freeze almond milk too I found a method for it but not sure if I can or not here it is -https://kitchenological.com/can-you-freeze-almond-milk-for-smoothies/
ReplyDeleteThis worked great thank you so much. I used sugar free chocolate instant pudding ,almond milk, and cornstarch. Perfect!!
ReplyDelete