I don’t think I can post vanilla pudding without posting how I make chocolate pudding.  I mean, come on, chocolate’s an entire food group.  Right?

Gluten & Dairy Free Chocolate Pudding

1/2 cup sugar

1/4 cup unsweetened cocoa powder

3 tablespoons corn starch

1/8 teaspoon salt

1 1/2 cups unsweetened almond milk or other milk substitute of choice

1/2 cup canned coconut milk (not light)

2 egg yolks

1 1/2 teaspoons gluten free vanilla extract


Sift sugar, cocoa powder, corn starch and salt together into a saucepan.  While whisking, slowly add almond milk, coconut milk and egg yolks.  Whisk well so everything is combined and very smooth.  Continue to whisk while cooking mixture over medium-high heat until pudding is thickened and begins to bubble.  As soon as bubbling, reduce heat to medium-low (keep whisking!  You don’t want those eggs to scramble.) and cook for 1 minute more.  Remove pan from heat and stir in vanilla.  Pour the hot pudding through a fine-meshed sieve to remove any lumps.


If you are like me and don’t want a weird pudding skin, lay a piece of plastic wrap directly on the surface of the pudding while it cools.  If you are like my husband and you want a weird pudding skin thing (He is a sick, sick man…), then don’t put plastic wrap on the surface of your pudding.  Pudding will thicken as it cools.  Chill pudding and enjoy!