Chocolate Mint Pudding {Dairy-free, Gluten-free}

Total Time
Yields 6

So rich and creamy, no one will know it is dairy-free and gluten-free!


  • 3/4 cup sugar
  • 1/3 cup dark cocoa powder
  • 2 Tablespoons corn starch
  • 1/8 tsp. salt
  • 2 2/3 cup Silk Cashewmilk
  • 4 egg yolks, beaten
  • 1 teaspoon coconut oil (room temp.)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure mint extract
  • Candy canes, crushed


  1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  2. Stir in Cashewmilk. Cook, stirring frequently, over medium heat until mixture is thickened and bubbly, then cook for 2 minutes more. Be careful not to have your heat too high.
  3. Remove saucepan from heat. Scoop out 1 cup of the hot mixture and slowly add it into the beaten egg yolks, whisking the whole time.
  4. Return all of the egg mixture to the saucepan. Set over medium heat and stir while bringing to a gentle boil. Reduce heat and cook, stirring, for 2 minutes more.
  5. Remove from heat. Whisk in coconut oil, vanilla extract and mint extract.
  6. Pour pudding into a bowl. Cover the surface with plastic wrap so that the pudding doesn't form a "skin" on it.
  7. Place in refrigerator to chill. When ready to serve, scoop pudding into serving dishes. Sprinkle desired amount of crushed candy canes over top of each serving. Enjoy!


Recipe Notes

Wait to add the candy canes until ready to serve. If you add these too soon, they'll "melt" and not look as pretty.

Recipe adapted from Better Homes & Gardens New Cook Book

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