Now that our milk share is back to the full three gallons a week I’ve been able to make some extra treats with it like ice cream, yogurt and pudding. It has been fun and delicious.
But making all of these tasty dairy treats makes my little guy feel left out.
Yesterday I ate some chocolate pudding. He kept asking if he could have a bite. So I promised him I’d try to make a dairy-free version just for him.
Now that my son can have eggs pudding is very doable. So I set to work right away experimenting. And I love the results!
I’ll be honest – I think the dairy-free version I made is even better than the dairy version! It’s that good. I was also very surprised that even though I used coconut milk it does not taste like it. So even if you don’t have to be dairy-free this is a great dessert. You won’t know the difference.
When my son got up from his nap I told him I had made pudding for him. His eyes lit up like it was Christmas. When he took his first bite he exclaimed, “This is my favorite I so wanted!” After a few bites he kept saying, “It’s ‘dewitus’!” (delicious) He definitely approved. Though now he wants to eat pudding for every meal.
If you are looking for an easy and decadent gluten and dairy-free dessert this is it. It only takes about ten minutes to prepare. Plus it’s got good stuff in it. Maybe I’ll freeze my next batch for dairy-free pudding pops. Yum!
- 2 egg yolks
- 1 cup coconut milk
- 3/4 cup oat milk (or any milk substitute)*
- 1/2 cup coconut sugar or sucanat
- 1/4 cup organic cocoa powder (or carob)
- 2 1/2 Tbsp. tapioca flour (or corn starch or arrowroot)
- 1/4 tsp. sea salt
- 1 tsp. vanilla
- Combine all of the ingredients except vanilla in a small saucepan and whisk until combined.
- Cook the pudding over medium heat, stirring frequently, until it begins to thicken (about 10 minutes).
- Continue stirring until the pudding is quite thick.
- Remove from heat and add vanilla.
- Whisk until combined.
- Poor pudding into serving dishes. Serve immediately or cover and refrigerate.
- *Using two kinds of "milk" will give a more neutral flavor. If you use all coconut milk there will be a stronger coconut flavor.
I really like that your recipe does not include avocado. I do love some avocado but not as the base in my chocolate pudding. Sounds like a great recipe! Pinned. =)