Can you substitute oat milk in the chocolate pudding?

Yes, you can. Keep in mind that some dairy-free milks are thinner than others. Soy, cashew, and almond milk should work fine. If you want to use coconut milk, I would use the refrigerated ones, not the full-fat canned coconut milk.

My pudding is not thickening?

How long it takes for your pot to come to a boil will vary. It may take about 3-5 minutes, but different variables will impact the time; the type of pot you have, the size of your burner, and whether are you using gas or electric. For the cornstarch to thicken it needs heat. You’ll have bubbles from whisking the milk with ingredients but the bubbles you need are from the milk starting to boil. That’s what will thicken the pudding. Once the pudding starts to boil, whisk constantly for about a minute. You may start to see bubbles around the edge of the inside of the pot when it starts to boil. You may need to whisk longer than a minute. It should be noticeably thicker. It will thicken further as it cools.

Oat Milk Chocolate Pudding - Three Little Chickpeas

Name: Oat Milk Chocolate Pudding
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: american
Ingredients: 1/2 cup (100 grams) cane sugar; 1/3 cup (30 grams) unsweetened cocoa powder Dutch-processed; 3 1/2 tablespoons (28 grams) cornstarch; Pinch of salt; 2 2/3 cup (630 ml) unsweetened oat milk; 1 teaspoon vanilla extract

Description

Oat milk chocolate pudding is an easy recipe for a chocolatey treat. It’s rich, creamy, dairy-free, and made with simple ingredients.

Ingredients

Scale

1/2 cup (100 grams) cane sugar
1/3 cup (30 grams) unsweetened cocoa powder Dutch-processed
3 1/2 tablespoons (28 grams) cornstarch
Pinch of salt
2 2/3 cup (630 ml) unsweetened oat milk
1 teaspoon vanilla extract

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Instructions

In a medium saucepan whisk the sugar, cocoa powder, cornstarch, and salt together. Pour in the milk and use a whisk to stir in the dry ingredients.
Turn the burner on medium heat and whisk frequently to prevent burning ingredients on the bottom of the pot.
Make sure to get into the corners, the sides, and the bottom of the saucepan for dry ingredients. Do this before it starts to boil. A heat-proof spatula works well for this. It could take around 3-5 minutes for it to come to a low boil.
When it starts to boil, whisk constantly for about 1 minute or until it has thickened (you’ll probably see it starting to boil around the edges). Adjust the heat if needed to keep the pudding on a low boil. There’s no need for the pudding to boil rapidly, just until the bubbles start to form as it begins to boil.
Once the pudding has thickened, it will coat the back of a spoon, and become goopy. Remove from heat, and whisk in the vanilla extract.
Let it almost completely cool then transfer portions into serving bowls and refrigerate to set for about 1 hour.

Notes

How long it will take to come to a boil will vary.

It has to start to boil for the cornstarch to thicken but you don’t need a rapid boil to thicken.

Don’t add cornstarch to warm or hot liquid, only cold.

To prevent a skin from forming over the surface of the pudding, as it cools place a piece of plastic wrap touching the pudding surface. I don’t normally do this because I’m not bothered by it and I stir it back into the pudding.

Prep Time: 5 minutes
Cook Time: 6 minutes
Category: dessert
Method: stovetop
Cuisine: american