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Chocolate Pudding

What you need: 

2 tablespoons cornstarch
1 1/2 tablespoons sugar
1 tablespoon cocoa powder
1 cup nondairy milk (I use powdered soy milk)
1 add in, optional (I use vanilla or almond extract, peanut butter, chopped candied ginger, or coffee flavoring syrup)

What you do: 

1. Combine the first three ingredients in a sauce pan. Add the milk and whisk well.
2. Heat over medium heat stirring often to prevent clumping.
3. When the pudding has thickened, (about 4 minutes) remove from heat and add your add in.
If it is plain chocolate, it is a bit dull but when you add a flavor it is really fantastic! Great warm, but can also be eaten cold.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


Added 1 tsp of pure mint extract. I also put in some choco. chips right before i ate it (while it was warm), which gave it a little texture. Very rich.


I tripled the recipe and used a can of coconut milk, and the rest powdered soy.  It could STILL use a little more flavor (I used vanilla, but nothing else) but is creamy and delicious! thanks for this super simple, easy recipe.


I really liked this, and so did my kids.  I have made it twice so far, and both times it was good.


This was pretty good and really easy to make...but it doesn't make all that much.


easy as, um, pudding. just finished with this recipe and enjoying the fruits of my labor (what labor?) at this moment. perfect for midnight chocolate attacks! i used chocolate almond milk, maybe a tbsp more cocoa, a pinch more sugar, and added cinnamon, clove, vanilla and cayenne at the end. yes, cayenne, try it, it's amazing! great, fool-proof recipe that you can definitely experiment with. now if you'll excuse me, i have to lick my bowl.
and remember, there is no such thing as stirring it too much! we aren't making pancakes here!


I'm a lover of pudding, but since going vegan I've only had it once, and that was because it was on sale.  Where I live (Niagara Falls) the BelSoy pudding cups are just under $6 for the 4 cups, so I'm not paying full price for that.

This recipe has eliminated the need for the store bought kind.  It's so quick and easy, and tasty too.  I doubled the recipe because I had exactly 2 cups of soy milk to get rid of, and added 1tbsp of vanilla.  It still needed something after that, so I added 1.5 tbsp of creamy peanut butter and it was perfect.  I'm just eating it warm now, but I'm betting it will get even better after cooling overnight.  I only wish I had bananas to add in.



i really enjoy this pudding! it's a quick and extremely adaptable recipe. also, it isn't overly sweet - just enough to satisfy my sweet tooth. i replaced the cocoa with roasted carob powder and used a little vanilla and chunky almond butter for extra flavour - the little bits of nuts are a nice touch.


i make this all the time, with stevia and cinnamon. i'm eating some right now and i just wanted to say THANKS! for this recipe!!! it's so hard waiting for it to cool..


Mine seemed pretty bland, too, and the texture was a little stringy. However, it's very easy so I'll probably try tweaking it a bit and making it again.


This wasn't very good. It's quick and easy (which is always a plus) and the consistency is perfect. However, it was very bland. I added 1 tsp of vanilla, which didn't help. I then added 1/2 tsp each of rum and almond flavoring. The overall result was edible but not worth the calories. With a little more experimenting (maybe peanut butter like the other reviewers suggested), one might be able to make it a richer, more tasty dessert.



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