Here’s a very easy make-ahead recipe for Gluten and Dairy Free Chocolate Pudding Mix. Keep a jar on hand for a fast kids-favorite dessert, after-school snack or lunchbox treat. Use your favorite dairy-free milk in the recipe. I used canned gluten-free coconut milk which makes a really rich-tasting pudding.
Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
- For the pudding mix:
- 1 cup Dutch-Processed unsweetened cocoa powder
- 1/2 cup cornstarch
- 1 3/4 – 2 cups gluten-free powdered sugar (use 2 cups sugar if you like your pudding really sweet)
- 1 teaspoon salt
- To cook the pudding
- 4 cups canned GF coconut milk OR your favorite dairy-free milk substitute
- 1 1/2 teaspoons vanilla
Place all ingredients in a large bowl and whisk to thoroughly blend.To prepare pudding:
In a medium saucepan, add 1 3/4 cups chocolate pudding mix and 4 cups canned gluten-free coconut milk OR your favorite milk substitute. Whisk to dissolve the pudding mix. Heat on medium until the mixture bubbles and begins to boil, whisking constantly to prevent burning. Continue to cook for about 2 minutes until the pudding is smooth and thickened. Remove from heat. Stir in vanilla and cool before serving.
Makes eight 1/2 cup servings
Mix makes two recipes of pudding, or sixteen 1/2 cup servings.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.
Note: Originally published August 18, 2011