Today’s sugar free vanilla pudding recipe is soy-free, gluten-free, coconut-free, egg-free, low-calorie, and it can of course also be sugar-free. The finished pudding reminds me very much of JELL-O vanilla pudding!
Serve it in fancy glasses for an easy dessert, or layer it in a parfait.
Above, sugar free vanilla pudding topped with fresh strawberries and my Homemade Reddi-Wip Whipped Cream.
Sugar Free Vanilla Pudding
Ingredients
- 2 cups milk of choice
- scant 1/4 tsp salt
- 1/2 cup more milk of choice mixed with 3 tbsp cornstarch (23g cornstarch)
- 3/4 tsp pure vanilla extract
- 1/8 tsp uncut stevia (OR 1/4 cup sugar)
- optional 2 tsp buttery spread
Instructions
Sugar Free Vanilla Pudding Recipe: Heat the 2 cups milk in a saucepan. Meanwhile, whisk cornstarch and the 1/2 cup milk until dissolved. When milk is warm, add cornstarch mixture and bring to a boil. Once boiling, stir constantly about 3 minutes. Lower to simmer and simmer a few minutes. Turn off heat. Stir in the remaining ingredients, then let cool completely. Refrigerate a few hours, uncovered, where it will get much thicker.
Link of the Day: Chocolate Cherry Cupcakes – with a secretly healthy pink frosting
A few posts back, I also mentioned a new blog feature coming soon. It’s unfortunately taking longer to set up than I’d expected, but it should be up within the next week! (If you’re curious, you can click one of the recipe thumbnails on the right side of the blog to see the new feature in action.)
Thank you for going back to the old format. It’s easier to follow. I really enjoy your recipes. I make a different oatmeal almost everyday.
This pudding is outstanding! I have been looking for a non-dairy pudding. How would this work with adding pumpkin? When would you add it, at the end with the sugar?
I’m not sure… but I like your idea! If you try it, be sure to report back! You might also possibly try subbing some of the milk for pumpkin? Possibly? Sounds like a fun experiment in any case.
This pudding could be used in a Cream Puff Chocolate Eclair Cake recipe! (I’m talking about this one http://amandascookin.com/2013/06/cream-puff-chocolate-eclair-cake.html , which I made because I’m bad. ) That cake was good beyond human words, so good that I knew I had to healthify it somehow. Luckily, the ingredients are pretty simple and can be swapped with some tweaking for vegan options! The pastry can be made with flax eggs, Earth Balance or coconut oil, and 1/4 cup coconut flour for low carb; the chocolate filling can be made with Earth Balance or coconut oil, vegan chocolate, and your sugar-free powdered sugar. The pudding layer can be made with vegan cream cheese and this pudding recipe. The cool whip layer can simply be made with your coconut cool whip! I’ll report back when I get the chance to experiment!
This sounds awesome, and makes me wish there was a chocolate version for my poor mum, who is diabetic and a chocoholic. (She even has a sign that says “Chocolate is the answer, I don’t care what the question is!”)
Also, I wonder what would happen if you froze the pudding mixture? Would it be like a healthy Jell-O pudding pop?
Might be icy. But if you try, definitely report back!
Last night I wanted this recipe. I also wanted chocolate. So I added 1/4 cup cocoa powder and 1/2 tsp instant coffee (so that the coffee would bring out the rich depth of the chocolate). It was amazeballs!! Highly recommend.
Also…. topping it with some date salted caramel sauce is highly recommended. Just saying…..
Hey Katie!
I was wondering, but do all types of milk work?
Thanks ! 🙂
Hi Katie,
I came across your blog while searching for a simple sugar free vanilla pudding.And I got exactly what I wanted and a huge collection of healthy desserts..I have a big sweet tooth and your blog is a blessing for people like me who have genetic links to Diabetes.Thank you sooo much..
Amazing recipe! I used almond milk and added 3 tbsp of cocoa. Yum!
this isn’t sugar free. milk has sugar
This is a dairy-free blog, and unsweetened nondairy milk is in fact sugar free.
Hi! I really enjoyed your chocolate pudding and would like to try this one, but I keep scorching the milk when I try to bring it to a boil. How do you bring yours to a boil without scorching?