This Chocolate pudding without cornstarch is a vegan and gluten-free dessert recipe. It's an easy and healthy pudding recipe made from scratch.
Making homemade chocolate pudding is easy. There are numerous ways of making chocolate pudding, but the most often made pudding is with cornstarch.
If you want to avoid cornstarch for some reason or you don't have any att home substituting is quite easy.
What to use instead of cornstarch?
There are a few different ways of making chocolate pudding without cornstarch. For example, you can make chocolate pudding with tofu, avocado, arrowroot powder, or even chia seeds. However, this chocolate pudding recipe is made with psyllium husk.
How to make chocolate pudding?
As I mentioned before there are different ways of making chocolate pudding. The making process will depend on the choice of your thickening agent.
To make chocolate pudding with psyllium husk you'll be needing a stove. Mix all the ingredients and let the mixture boil for 1 minute before removing from heat. Let the pudding cool before placing it into the fridge to set.
In this case, coconut milk is an important ingredient, as placed in the fridge, the milk will set. I would not recommend substituting it.
Topping your pudding with coconut whipped cream and cacao nibs is optional. The coconut whipped cream recipe I used is a minimalist baker recipe.
Is chocolate pudding gluten-free?
Yes, most chocolate pudding recipes are gluten-free. Apart from using wheat flour (that contains gluten) as a thickening agent, all the above mentioned are gluten-free. Using psyllium husk powder in this recipe makes this chocolate pudding completely gluten-free.
Psyllium husk is a type of dietary fiber that absorbs water and forms a clear, gel-like substance. This gel-like substance increases in volume by up to 10 times the starting volume. In this case, it plays only the role of a thickening agent without adding to the volume.
For more pudding recipes make sure to try out Mint chocolate pudding, Peanut butter, and blueberry chia pudding and my Semolina pudding with strawberry chia jam.
- 1 can coconut milk
- 2 tbsp cacao powder
- 3 tbsp coconut sugar
- 1 tsp psyllium husk
- coconut whipped cream optional
- cacao nibs optional
- 1. Start with adding coconut milk, 2 tbsp cacao powder, 3 tbsp coconut sugar, and 1 tsp of psyllium husk into a saucepan.
- 2. Whisk until combined and there are no lumps left.
- 3. Increase heat to medium, stirring constantly.
- 4. Allow mixture to boil for 1 minute before removing from heat.
- 5. Divide the pudding between 3 cups or small bowls. Let the pudding cool before placing it in a refrigerator. Chill until set for at least 3 hours.
- 6. Garnish chilled pudding with coconut whipped cream and cacao nibs (optional).
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.
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