This Vanilla Pudding with Almond Milk and Coconut Milk uses a blend of coconut and almond milks and white chocolate chips for a thick, velvety texture. A super easy homemade vanilla pudding without cornstarch that takes 10 minutes to prepare. Serve with fresh fruit, shredded coconut, or chopped nuts. It's a delicious treat for kids and adults!
This easy homemade vanilla pudding with almond milk and coconut milk was inspired by my ultra creamy chocolate pudding, also with almond and coconut milks. To be honest, I wasn't so sure the vanilla pudding would be as good as the chocolate.
But after a run by my 2 favorite taste tasters, my "I only like vanilla and white chocolate" 5 year old and pudding-picky husband, it was clear that this vanilla pudding recipe was a keeper!
If you've been reading my blog for a while, you'll know that I love to create homemade versions of all the tasty treats and snacks that we would otherwise buy at the grocery store. This vanilla pudding with almond milk is exactly that! It does not use a packaged pudding mix. It's made completely from scratch, making it extra delicious, more than any store bought pudding!
How to Make Vanilla Pudding without Cornstarch
Making a creamy and thick pudding without cornstarch is super simple! Instead of cornstarch, you can use flour, full fat coconut milk and chocolate chips (milk chocolate for a chocolate pudding and white chocolate for a vanilla pudding).
These three ingredients will give a lovely creamy texture to your pudding for those of us who like pudding without cornstarch or don't have it on hand.
Now by using coconut milk in your vanilla pudding, you will get a hint of coconut flavor, so you can consider this recipe more of a coconut vanilla pudding. But the vanilla is stronger than the coconut. It is seriously delicious and will make it unique to you! We love the taste that coconut milk gives Caribbean dishes, pudding, smoothies. If you do too, check out this tasty breakfast smoothie made with pumpkin and coconut milk.
My daughter described her first bite as, "kind of minty" (it wasn't minty, she just didn't know how to describe it). When I explained that it was coconut and not mint, her response was how delicious coconut vanilla pudding was. I know you'll love this coconut vanilla pudding with almond milk too!
To make this coconut vanilla pudding without cornstarch, you are going to need:
- full fat coconut milk (unsweetened)
- vanilla almond milk (sweetened or unsweetened)
- white sugar (or coconut sugar)
- all-purpose flour
- white chocolate chips
- vanilla extract
- a pinch of salt
The most important thing to do when making this is to use full fat coconut milk. The fat content (combined with a little bit of flour) is what makes this pudding as creamy and thick as it is without using cornstarch. You will not get the same result when using a low fat coconut milk.
This homemade vanilla pudding recipe is almost dairy free. But making it dairy free takes 1 easy tweak: replacing the white chocolate chips with dairy-free ones.
Making homemade vanilla pudding with almond and coconut milk takes not even 10 minutes, but you do need to let it chill for 2-3 hours so it can thicken. It’s made in only 3 simple steps:
- In a saucepan, mix the sugar and flour. Turn on the heat, set on medium, and pour in the almond and coconut milks. Stir and bring to a boil, whisking frequently. Once boiling, whisk continuously for 2 minutes. You will feel the liquid thicken.
- Remove from the heat and add the white chocolate chips, vanilla extract, and a pinch of salt. Whisk until the chips are fully melted and the pudding is smooth.
- Transfer the pudding to a bowl and cover tightly with plastic wrap. Press down on the plastic so it’s laying on top of the pudding. This will prevent a layer of film from forming. Chill for 2-3 hours before serving. Your vanilla pudding will continue to thicken as it chills.
And that’s all there is to it! The only thing left to do is enjoy your yummy homemade vanilla pudding, made from scratch!
Homemade Vanilla Pudding Hints & Tips
How do you fix your pudding if it’s lumpy?
To fix lumpy pudding, keep whisking…and whisking…and whisking until the lumps are gone. You'll need to do this after taking it off the heat but before chilling it. I don’t mind having some itty bitty lumps because they taste no different than a completely smooth pudding. If whisking doesn’t remove the lumps, you can put it in a blender.
Make With Dairy Milk
If you’re not concerned about the dairy, you can replace the almond milk with whole milk. If you’re looking for a lower fat or fat free version, use 1%, 2%, or skim milk. However, the lower the fat content of the milk, the thinner the pudding will be. Remember, though, for this pudding without cornstarch, the coconut milk will help to create a thick and creamy vanilla pudding, so don't eliminate the coconut milk.
Make Dairy Free
Make your coconut vanilla pudding with almond milk completely dairy free by using non-dairy white chocolate chips. That's all it takes!
If the final product is too thick for you, add a few tablespoons of milk at a time and whisk until it reaches your desired thinness.
Serve your homemade vanilla pudding once it’s chilled and fully thickened, which is after about 2 hours. I like to chill mine overnight so it reaches its maximum creaminess, but you don’t have to do this.
Our favorite way to eat our coconut vanilla pudding is plain or with raspberries, strawberries, or blueberries mixed in. You can also sprinkle in chopped walnuts or almonds. Or maybe some rainbow sprinkles and cherries to make it extra fun for the kids!
Pudding should be stored in the fridge tightly covered with plastic under the cover. Make sure the plastic is pressed down onto the top of the pudding. This will prevent a thin layer of film from forming.
Vanilla Pudding with Almond Milk and Coconut Milk
- 4 tablespoon flour
- ⅓ cup sugar
- 1 13 oz can full fat coconut milk
- 1 ¼ cup vanilla almond milk
- 1 cup white chocolate chips
- 4 teaspoon vanilla extract
- pinch of salt
- Mix the flour and sugar in a medium saucepan. Pour in coconut milk and almond milk. Set heat to medium and whisk until smooth and it begins to bubble. Whisk for 2 minutes continuously after it comes to a boil. You will feel it thicken substantially.
- Remove from heat and stir in white chocolate chips and vanilla extract. Add a pinch of salt and whisk until chips are melted and mixture is smooth.
- Transfer to a glass bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. This will prevent a film from forming on top. Pudding will thicken as it cools. Chill for 2-3 hours, until pudding is completely set.