This conversation is sponsored by Silk. The opinions and text are all mine.
I love dessert. I especially love chocolate dessert. However, my waistline doesn’t share this love so I try to find ways to have my cake (or chocolate pudding) and eat it too. By replacing whole milk with unflavored Silk soymilk, you get all of the texture and protein without all of the saturated fat and cholesterol. I am able to indulge after dinner without bingeing on not-so-good-for-me cookies and chips that I will pay for later.
This is also a perfect pudding recipe if you are lactose intolerant, have a milk allergy, or follow a vegan diet. You won’t even know that it’s dairy-free. My kids had no idea and I’m sure not telling them my secret.
Really, this recipe is so simple. There are only a few ingredients in this pudding: Silk soymilk, unsweetened cocoa powder, vanilla extract, sugar, corn starch, water. It is rich, smooth, creamy, and chocolatey. Everything you want in a pudding without the stuff that you don’t.
Add the soymilk to a warm pan then slowly add the sugar, cocoa, vanilla, and corn starch & water mixture. The trick to this pudding is to add your ingredients slowly and mix constantly. The cocoa and the corn starch have a tendency to clump if you’re not careful. But if this does happen, don’t worry too much. After the pudding cools you can put it in the blender to get the lumps out then put it in the refrigerator to set.
This is optional but if you want and extra burst of flavor you can add a small dash of cayenne pepper. I love cayenne and chocolate and I add it to a lot of my chocolate desserts. Have you ever had brownies with cayenne? Amazing! The cayenne compliments chocolate perfectly.
After the pudding has cooled (and after you’ve de-lumped it in the blender, if necessary) put the pudding in the refrigerator for about an hour to set. I cover it with plastic wrap and push it down so it’s touching the pudding. This prevents the pudding from forming that nasty skin on it.
Not only is soymilk great in pudding, it’s yummy to drink. My four-year-old has never liked cow’s milk. We’ve tried several different varieties and he doesn’t want anything to do with it unless it’s chocolate. Because of this, we give him vanilla Silk soymilk on occasion and he loves it.
What is your favorite way to enjoy soymilk? Sign up for your coupon worth 75¢ off Silk soymilk.
Dairy-Free Chocolate Pudding
- 3 cups plain soy milk
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 6 tbsp corn starch
- 4 tbsp water
- a pinch of cayenne pepper optional
- Add the soymilk to a pan on medium heat. While whisking continuously, add the sugar, cocoa powder, vanilla, and cayenne (if using). Whisk until well combined.
- Mix the corn starch and water together to make a slurry then add it to the pudding mixture while whisking continuously.
- Once the pudding thickens remove it from the heat to cool for 5 minutes before putting it in the fridge to cool.
- Cool in the fridge for about an hour.
*if the mixture clumps from the corn starch then cool the pudding then add it to a blender. Mix it up to get it smooth then put it in the fridge to set.
Adapted from allrecipes.com