Delicious Eats

Almost Instant Chocolate Pudding




In the same time it takes to make boxed chocolate pudding, you can make real chocolate pudding that’s warm and thick, refined-sugar-free, very chocolaty and vegan!


1⁄2 cup organic granulated sugar

1/4 cup organic cornstarch (do not use arrowroot, see note)

1⁄4 cup Dutch-process cocoa powder

1⁄4 teaspoon fine sea salt

1 1⁄2 cups plus 6 tablespoons vanilla soymilk, vanilla almond milk, or vanilla coconut milk beverage

1 1⁄2 ounces dark chocolate (59 to 62%), chopped into small pieces

1 teaspoon pure vanilla extract


Sift the sugar, cornstarch, cocoa powder, and salt through a wire mesh strainer into a medium saucepan. Slowly stir in the milk. Keep stirring until no trace of any of the dry ingredients is visible. The idea is to make sure the cornstarch is completely dissolved before you turn on the heat.

Cook over medium-high heat, whisking frequently, until the mixture begins to thicken and is close to a boil. This can take as long as 12 minutes. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches. As soon as the pudding starts to boil, it will thicken to pudding consistency. Immediately lower the heat and boil gently for another minute, stirring frequently with a silicone spatula.

Remove the saucepan from the heat. Gently stir in the chocolate with the silicone spatula until the chocolate is melted and incorporated. Stir in the vanilla.

Spoon the pudding into a bowl. It will be set and ready to use in about 30 minutes at room temperature, but it can be refrigerated for up to 24 hours. If you refrigerate it, cover the surface with plastic wrap, making sure the wrap adheres to the pudding to prevent a skin from forming.

Note: The cornstarch is crucial to get the right texture for this pudding. Using another starch thickener, such as my usual first choice arrowroot, would result in pudding with a soft and unpleasant texture.

YIELD: 3 to 4 servings

Recipe reprinted with permission from VEGAN CHOCOLATE © 2013 by Fran Costigan, Running Press. Photo credit: Kate Lewis

About the Author:
Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef, and the author of three cookbooks. A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan restaurant kitchens. Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive®) in her hometown of New York City at the Institute of Culinary Education and at Natural Gourmet Institute, and at major events throughout North America and Europe. Fran has made her celebrated "Chocolate Cake to Live For” on Discovery Health, and her Organic Vegan Twinkies on ABC Nightline and on BetterTV. An advisory board member of the New York Coalition for Healthy School Food, Fran is also a member of the New York Women’s Culinary Alliance (NYWCA), Women Chefs and Restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and the Authors' Guild. Please visit her at