Easy almond milk pudding

A vegan filling that’s silky-smooth and surprisingly decadent

“A touch of coconut oil is stirred in at the end to give this dairy-free pudding a silky, buttery finish,” says Julia Heffelfinger, a Denver-based recipe developer. Enjoy it on its own or use it as a filling for healthy fruit tarts. For a chocolate version, whisk in 2 tablespoons of cocoa powder with the almond milk, agave, and salt.

Serves 4
Prep time: 10 minutes
Cook time: 7 minutes


2 cups unsweetened almond milk
3 tablespoons cornstarch
¼ cup light agave syrup
¼ teaspoon salt
1 teaspoon coconut oil
1 teaspoon vanilla bean paste or vanilla extract


In a small bowl, whisk ½ cup of the almond milk with the cornstarch until smooth and lump-free.
In a small saucepan, whisk the remaining 1½ cups almond milk with the agave and salt. Bring to a gentle simmer over medium heat. When you begin to see bubbles on the surface, slowly stream in the almond milk-cornstarch mixture, whisking constantly. Cook until the pudding begins to thicken, about 2 minutes.
Reduce the heat to medium-low. Continue cooking, stirring frequently, until the pudding is thick, about 5 more minutes. Remove the pudding from the heat. Stir in the coconut oil and vanilla bean paste. Scrape the pudding into a medium bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled.