Is there a way to make pudding with soy milk?

Question

I tried using regular jello pudding mix, but it didn't set. My 3 yr old loves chocolate pudding, but can't have milk. I have even tried the jello pudding snacks and I promptly wore it because of the milk.

Answer 1

I used to do it all the time, but you have to use less soy milk than you would milk otherwise it is too watery. It will never set 100% like if you use milk, but it will get close.

A better idea is to melt a bag of chocolate chips and throw it in a blender with a block of tofu. I know this may sound gross but it comes out delicious and it WILL set in your fridge and have the pudding consistency you are looking for!

Answer 2

Soy Milk Pudding

Answer 3

I have colitis and can't drink milk but I so love puddings. I use the cooked type (any brand will do) and use regular soy milk in place of the dairy milk. Works for me. The instant puddings mixes don't set right with the soy milk for some reason.

Answer 4

This Site Might Help You.

RE:
Is there a way to make pudding with soy milk?
I tried using regular jello pudding mix, but it didn't set. My 3 yr old loves chocolate pudding, but can't have milk. I have even tried the jello pudding snacks and I promptly wore it because of the milk.

Answer 5

Yes there is. There is a recipe for cooked chocolate pudding on the Silk Soy Chocolate Milk carton. The Silk brand is quite common and easy to find. The pudding is very easy to make a tastes good. Your child will like it.

Answer 6

It works. You may like it even better than with milk. Sometimes soy's flavor makes things taste a bit richer. I substitute soy milk for regular whenever I make smoothies, and it tastes better than with milk.

Answer 7

Is he allergice to casein, the main protein in milk? If so, he may likely have a soy allergy, as the two very often go together.

Answer 8

I've tried to make it with the instant mix and soymilk to no avail. It wont thicken for some reason. It still tastes good though... but chocolate soup is not what I was going for.

Answer 9

There should be no reason it doesn't set, because it's the Corn Starch in the pudding mix that thickens it.

I would try it again, and if not, there are several homemade recipes you can try.

http://www.fatfree.com/archive/1998/oct/msg00039.html

Answer 10

"I have been trying to cut back on my dairy intake and have reconfigured my usual chocolate pudding recipe into a vegan one. I can't tell them apart. Note: I mention soy creamer; it's much creamier than soy milk."

Yummy Vegan Chocolate Pudding

INGREDIENTS:
2 tablespoons cornstarch
1 cup soy milk
1 cup soy creamer
1/2 cup white sugar
3 tablespoons egg replacer (dry)
3 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

DIRECTIONS:
In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.


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Rich Butterscotch Pudding

Ingredients:
2 T Butter
1 C Evaporated fat-free milk, divided
3/4 C Packed dark brown sugar
2 C Soy Milk
3 T Cornstarch
1/8 t Salt
3 Large egg yolks
1 1/2 t Vanilla extract

Directions:
Melt the butter in a 3-quart heavy saucepan over medium heat. Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes. Bring to a boil, and cook 30 seconds. Remove from heat.

Heat Soy Milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Remove from heat.
Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk. Gradually add hot milk. Stir hot milk mixture into brown sugar mixture. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in vanilla.

Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins. Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set.

6 Servings