Best Lactose Free Chocolate Pudding Recipes

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LACTOSE-FREE CHOCOLATE PUDDING



Lactose-Free Chocolate Pudding image

As you already know, I work with lactose intolerant kids and mesothelioma patients and some forms of radiation, along with other mesothelioma treatments, may bring on lactose intolerance in patients. When a person is lactose intolerant, that person's body cannot digest or absorb a milk sugar called lactose. This can cause moderate to severe digestive issues, and may make getting proper nutrition during mesothelioma treatment a challenge. Here is a recipe for a delicious chocolate pudding that even lactose intolerant patients can enjoy.

Provided by Caregiver101

Categories     Dessert

Time 25m

Yield 1 small pudding, 2 serving(s)

Number Of Ingredients 5

2 ounces baking chocolate (2 squares, 1 oz. each)
1 cup non-dairy coffee creamer (such as rice or soy milk) or 1 cup lactose-free milk (such as rice or soy milk)
1 tablespoon cornstarch
1/4 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Melt the chocolate in a small pan.
  • In a separate pan, mix cornstarch and sugar. Add part of the liquid to this mixture and stir until cornstarch dissolves. Add the rest of the liquid.
  • Cook cornstarch mixture over medium heat until warm.
  • Stir in chocolate until mixture is thick. Bring to a boil, stirring regularly.
  • Blend in vanilla extract and allow pudding to cool.

Nutrition Facts : Calories 423.3, Fat 26.8, SaturatedFat 11.5, Sodium 102.4, Carbohydrate 51, Fiber 4.7, Sugar 39.1, Protein 4.9

DAIRY FREE CHOCOLATE PUDDING



Dairy Free Chocolate Pudding image

This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa.

Provided by Kathleen Amos-Robel

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 45m

Yield 2

Number Of Ingredients 6

3 tablespoons cornstarch
2 tablespoons water
1 ½ cups soy milk
¼ teaspoon vanilla extract
¼ cup white sugar
¼ cup unsweetened cocoa powder

Steps:

  • In small bowl, combine cornstarch and water to form a paste.
  • In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 53.3 g, Fat 4.7 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 1.2 g, Sodium 96.8 mg, Sugar 32.5 g

DAIRY-FREE DOUBLE CHOCOLATE PUDDING



Dairy-Free Double Chocolate Pudding image

This creamy pudding is made with almond milk but becomes beautifully thick and chocolatey in just a few minutes on the stove. The hardest part of this recipe is having the patience to let it cool!

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h15m

Yield about 6 servings (depending on the size of your serving containers)

Number Of Ingredients 8

1 3/4 cups plain almond milk
3 tablespoons cornstarch
1/3 cup pure maple syrup
1/4 cup unsweetened cocoa powder (see Cook's Note)
Pinch fine sea salt
1/2 cup (3 ounces) finely chopped dairy-free dark chocolate (see Cook's Note)
1 teaspoon pure vanilla extract
Flaky sea salt, for sprinkling

Steps:

  • Place six 4- to 6-ounce heatproof serving dishes on a rimmed baking sheet and make room for that baking sheet in your refrigerator.
  • In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch to combine. When the mixture is well combined, transfer it to a medium pot and whisk in the remaining 1 1/2 cups almond milk.
  • Whisk the maple syrup, cocoa powder and fine sea salt into the almond milk and bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will begin to bubble slightly around the edges and noticeably thicken, 2 to 3 minutes. When it does, remove the pot from the heat and stir in the chocolate and vanilla extract until they are both fully incorporated.
  • Spoon or pour the pudding into the serving dishes. Cover each pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the puddings until chilled, from 2 hours up to 5 days.
  • Once the puddings are chilled, top with flaky salt. Serve immediately.

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