Can I use rice milk as a substitute in instant pudding?

Yes, but rice milk tends to have a very thin and watery texture. I would recommend using one of the other substitutes listed above.

Can I use heavy cream when making instant pudding?

It is not recommended to use heavy cream as it will lead to a much thicker texture and the pudding may even be too rich.

Can I use powdered milk when making instant pudding?

Yes, but you will need to reconstitute the powdered milk from its powder form before adding it to the pudding mix.

Can I use almond milk to make instant pudding?

Yes. To substitute one cup of milk in instant pudding, use one cup of unsweetened almond milk. Your pudding won't be quite as rich as if using coconut milk or regular dairy milk, but it will still be delicious. To ensure that the pudding sets properly, you'll also need to whisk in one tablespoon of cornstarch or arrowroot starch to the pudding mixture.

How to Use Milk Substitutes to Make Instant Pudding

Ingredients

Units Scale

2 cups unsweetened almond milk (for a creamier texture, choose an almond milk labeled as “barista” or “creamy”)
1 tablespoon of cornstarch or arrowroot starch
1 package of instant pudding mix (approximately 3.4 ounces, any flavor)

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Instructions

In a small bowl, whisk together the cornstarch with about 1/4 cup of the almond milk until smooth. This mixture is known as a slurry and will help thicken the pudding without creating lumps.
In a medium saucepan, combine the remaining almond milk and the instant pudding mix. Stir these together before heating.
Stir the cornstarch slurry into the saucepan with the almond milk and pudding mix. Ensure it’s well integrated to prevent any lumps.
Place the saucepan over medium heat. Stir the mixture constantly as it heats. This is crucial to prevent the pudding from sticking to the bottom of the pan and to ensure even heating.
Continue stirring until the mixture comes to a slight simmer. You don’t need a full boil, just enough heat to activate the cornstarch. Once the mixture begins to thicken, remove it from the heat. This should take a few minutes.
Pour the thickened pudding into a serving bowl or individual serving dishes. To prevent a skin from forming on the top, you can place plastic wrap directly on the surface of the pudding.
Refrigerate the pudding until it’s completely cooled and set. This will typically take about 2 hours, but for a firmer set, chilling it overnight is recommended. Serve chilled or at room temperature.

Notes

You can follow the recipe above using other milk substitutes including coconut milk, cashew milk, soy milk, or your favorite non-dairy beverage.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 127
Sugar: 23 g
Sodium: 449.7 mg
Fat: 1.6 g
Saturated Fat: 0.1 g
Trans Fat:
Carbohydrates: 27.3 g
Fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 0 mg