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Pareve Pudding from a Mix

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Bzdhkap Mar 3, 2008 06:32 AM

What non-dairy milk substitute would work well with a pareve pudding mix, both for instant and cooked? Though I've never tried it myself, I've heard that some or all of the possible substitutes (Soy Milk, Rice Milk, Coffee Rich, etc.) will not yield the proper pudding consistency.

Thanks!

  1. a
    addicted2cake Mar 4, 2008 11:06 AM

    I've read on countless boards that none of the non dairy milk substitutes work with instant pudding, but that you may have some success with cooked pudding from a mix with soy milk. My advice is to try it and see how it turns out. I've been experimenting with cooked, homemade puddings/custards and have been pleased with substituting soy milk for dairy. I'm finding that different soy milks yield different results in terms of taste and texture and that the amount of cornstarch plays a key role in the final product. You have to be willing to play with the recipe a little to get to your desired result. Good luck!

    1. queenscook Mar 5, 2008 02:09 PM

      I have used soy milk (probably Trader Joe's home brand), and had excellent results with a cooked chocolate pudding. I think the recipe was from Norene Gilletz' Meal-Lean-i-Yumm (now called Healthy Helpings). This brand is a fairly thick milk, certainly thicker than any rice milk or almond milk I've ever used.

      1 Reply
      1. re: queenscook
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        GilaB Mar 5, 2008 06:38 PM

        I think I used 7th continent (it's been years, it could be a different brand) soy milk to make some My-T-Fine pudding (which is cooked), and it came out terrible. It was extremely firm, with a very off taste.

      2. queenscook Mar 5, 2008 07:48 PM

        Oh, I realize now that I misread the question. I didn't use the soymilk with a mix, I made the pudding from scratch. It's so easy, though, not really much harder than making it from a mix, so I'd recommend giving it a shot, if you are so inclined.

        1. b
          beveragewench May 26, 2008 10:27 AM

          I often use cooked pudding mixes for quick desserts, and substitute soymilk (plain). Soymilk by itself seems to make it very soft, but I have substituted 1/4 the required amount of liquid with a soymilk creamer (for added fat) and the pudding comes out just as it would with skim or 1% dairy milk. I've also made a coconut variant, stirring in a good handful of shredded coconut after cooking, which sets up even creamier.

          1. l
            lilsysweety May 27, 2008 02:21 PM

            I've used both Rich's non-dairy creamer, soy milk and rice milk. None works great if you do it by the directions. I use two boxes of pudding mix and three cups of liquid (instead of the four it calls for). It comes out great. I like to use soy or rice milk since they work the same as non-dairy creamer but have less chemicals in them. Just be aware that it will come out sweeter than with plain milk since most soy/rice milk is sweetened.

            1. c
              CarolF1Mom Jun 20, 2008 05:31 PM

              Rich's Coffee Rich works well and gives a very good taste and the correct consistency for pudding. Works much better than soy or rice milks. Find it in the freezer (or possibly kosher freezer) section.

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