Tag Archives: pudding

orange creamsicle pudding

Whenever I need to use up some almond milk, that means it’s pudding time! This time I made orange creamsicle pudding, yum!


  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups almond milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon orange extract

Combine sugar, cornstarch, salt, and almond milk in a saucepan. Stir over medium heat until thick. Remove from heat and stir in vanilla and orange extract. Transfer to serving dishes and chill. Makes 3-4 servings.

chocolate coconut chia seed pudding

I’ve been obsessed with the chocolate/coconut flavor combination lately and I had some light canned coconut milk left over from making coconut muffins, so I thought I’d try using it in chocolate pudding. This super simple recipe (inspired by this recipe) makes one yummy serving.

  • 1/2 cup light canned coconut milk
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds
  • 1/2 teaspoon vanilla
  • 1 tablespoon cocoa

Stir all ingredients together. It will take some effort to get the cocoa all mixed in, but it’s worth it! Let sit for about 20 minutes, then stir again. Chill in the refrigerator if you like your pudding cold. The longer you wait to eat it, the firmer it will be.

quinoa pudding

I had some cooked quinoa leftover from dinner, so I thought I’d try making quinoa pudding with it. I expected it to be nutritious, but not necessarily delicious. Well, my expectations were surpassed! It really was delicious, although maybe not the most attractive food I’ve ever prepared.

  • 1 cup cooked quinoa
  • 1 cup almond milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • cinnamon and nutmeg to taste
  • a few tablespoons shredded unsweetened coconut
  • a handful of dried cherries

Combine all ingredients in a saucepan. Cook over medium-low heat, stirring frequently, until thick. Transfer to serving dishes and chill. Makes 2 servings.

chocolate tapioca pudding

Here’s a simple recipe for this decadent yet relatively healthy chocolate tapioca pudding!

  • 1/4 cup tapioca pearls (soaked in 1 cup water for 1 hour, then drained)
  • 1 1/2 cups almond milk
  • 1/4 cup maple syrup
  • 1/4 cup cocoa
  • 1/4 teaspoon vanilla

Combine all ingredients in a saucepan and stir over medium heat until pudding thickens. Transfer to serving dishes and chill. Makes 3-4 servings.

aptly named whipped pudding

This vegan whipped pudding is called Soyummi, and it really is sooo yummy.

It reminds me a lot of one of my old favorites, Yoplait Whips Key Lime Pie yogurt. The Soyummi pudding is a tad less nutritious than the Yoplait yogurt, but it is vegan and has less sugar, so it’s plenty good enough for me! I need to try the chocolate kind too – I suspect it is the closest thing to chocolate mousse that I will have eaten in many years.

leftover-rice pudding

I had been meaning to make rice pudding with some of our leftover rice for quite a while, but finally did it for the first time. It was so quick and easy to make, and of course it was tasty!

  • 1 cup leftover cooked brown rice
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Place all ingredients in a sauce pan and cook over medium heat, stirring frequently, until the mixture starts to thicken (~10 minutes). Transfer pudding to bowls and allow to cool. Refrigerate if you like your pudding cold, or serve at room temperature. Makes 2 servings. Yum!

chia seed pudding

Is there anything chia seeds can’t do?! Besides growing an awesome pet (did you know that there’s now a Chia Obama?), I knew they could be used to substitute for eggs or oil in your cookies and muffins and whatnot, but they can also be used to make a raw pudding! I think this could be especially useful if you want to make pudding in the summer and don’t want to be hovering over a hot stove. Also, chia seeds are quite nutritious: they contain a lot of protein, soluble dietary fiber, omega-3 fatty acids, and antioxidants. Here’s how I made my yummy chia seed pudding, but there are unlimited flavor options!

  • 7/8 cup soymilk
  • 1/8 cup maple syrup
  • dash of salt
  • 1/3 cup chia seeds

Place ingredients in a bowl and stir well. Stir some more every few minutes, then refrigerate. After about 30 minutes, the chia seeds should have become gelatinous and the mixture should therefore be pudding-ish consistency. Stir in more chia seeds if you want a firmer pudding. This recipe makes about 2 servings.