Indulge your sweet tooth with a delightful twist on a classic dessert that’s both creamy and dairy-free! This Vanilla Almond Milk Pudding is not only a treat for your taste buds but also an easy-to-make vegan option that will impress your family and friends. With just a handful of ingredients and a mere 15 minutes of your time, you can whip up a luscious dessert that’s perfect for any occasion. Ready to discover the secrets to this velvety pudding that’s topped with fresh berries? Dive into this recipe and treat yourself to a guilt-free dessert that’s sure to leave everyone wanting more!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 2 cups almond milk
- 1/4 cup cornstarch
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh berries, for topping
Instructions
- In a medium saucepan, whisk together the almond milk, cornstarch, maple syrup, vanilla extract, and salt until the cornstarch is completely dissolved and no lumps remain.
- Place the saucepan over medium heat, stirring constantly with a whisk or wooden spoon to prevent the mixture from sticking to the bottom of the pan.
- Continue cooking and stirring for 8-10 minutes, or until the mixture begins to thicken and coats the back of a spoon. The pudding will start to bubble and become noticeably more viscous.
- Remove the pan from heat as soon as the pudding reaches a thick, creamy consistency. Be careful not to overcook, as this can cause the pudding to become too firm.
- Immediately pour the hot pudding into four individual serving dishes or ramekins, dividing it evenly.
- Allow the pudding to cool at room temperature for about 15-20 minutes, then cover each dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the puddings for at least 2 hours or until completely chilled and set.
- Before serving, remove the plastic wrap and garnish each pudding with fresh berries on top.
- Serve cold and enjoy your creamy, dairy-free vanilla almond milk pudding.
Tips
- Whisk Thoroughly: Make sure to whisk the almond milk and cornstarch mixture well to avoid any lumps. A smooth mixture is key to a silky pudding.
- Watch the Heat: Keep the heat on medium and stir constantly to prevent the pudding from sticking to the pan or burning. Patience is crucial here!
- Perfect Consistency: Remove the pudding from heat as soon as it thickens and coats the back of a spoon. Overcooking can lead to a rubbery texture.
- Prevent Skin Formation: Cover the pudding with plastic wrap directly on the surface to avoid a skin from forming while it cools.
- Chill for Best Results: Allow the pudding to chill in the refrigerator for at least 2 hours. This not only sets the pudding but also enhances the flavors.
- Berry Topping: Fresh berries not only add a pop of color but also a burst of flavor. Feel free to mix and match your favorites!
- Customization: Experiment with different flavors by adding cocoa powder for chocolate pudding or a splash of almond extract for an extra almond kick.Enjoy creating this simple yet delectable dessert that’s sure to be a hit at your next gathering!
Nutrition Facts
Calories: 101kcal
Carbohydrates: 23g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
