Recipe by Silk®
"Rich, creamy and oh, so chocolaty."
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Silk Pure Almond Vanilla
vanilla and/or almond extract
butter or margarine
I made this today and it came out perfect, though i used just regular milk instead of pure almond. This is delicious.
I personally thought that the recipe was fun to make,as well as very good in terms of homemade pudding. However in terms of being chocolaty((being the chocolate-holic that I am)) it was not the best I have ever tasted.One would be far better off going to a restaurant for your pudding.
I like simple desserts some evenings and saw this and decided to try it. It was quite quick to make. I scaled back the recipe to 4 servings with the calculate button. Although, I thought it was more like 2-3 servings cutting the recipe in half. I also used low-fat milk. As, I have used silk/soy milk and I don't normally see the difference. Although, flavored soy milk might have given it a nice vanilla or almond flavor. I put it in the fridge to cool. I plan to eat it with some whipped cream on top. Note: I tried it cold and it tasted much better warm. It also became watered down in the fridge and lost the thicker pudding texture. So, I would only make what you can eat that evening.
Great texture, but not quite sweet enough for me. Lacked a bit of the chocolate taste that I love in pudding. However, I added some mini chocolate chips on the top of one of the small bowls and that helped. Really quick and easy to make.
Made the recipe as stated to leave it at 130 calories per serving, if anything you could probably cut the butter or omit completely. Better than any other pudding recipe I have tried, love the 'healthy' factor!
Wow, the best chocolate pudding ever. All I had on hand was Orginal Coconut Milk, so I substitued it for the Almond Milk. No more boxed pudding for me, this is great! I also added I added 1TBSP extra sugar.
I made this recipe this evening because I was craving chocolate pudding. I happened to have Silk Almond milk (not almond vanilla) and had about 2 1/2 cups of that. I made up the other half cup with some half and half that was in the fridge. I increased the vanilla to two teaspoons and used 2 tablespoons of butter. When it was almost done I added a handful of semi-sweet chocolate chips.
We ate it warm. The chocolate chips were almost melted but there were little pieces of soft melty chocolate chip pieces throughout the pudding. Served with some real cream on it. It was very good! I probably like my pudding slightly sweeter and more chocolatey but with the chips it was pretty much perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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