15-Minute Corn-Free Instant Pudding Mix
This homemade pudding mix uses rice flour and arrowroot starch instead of corn-based thickeners, making it suitable for corn-sensitive diets. The base vanilla mix can be stored in your pantry and transformed into rich chocolate pudding or kept as classic vanilla. With coconut milk powder and optional ghee for richness, it creates a creamy, satisfying dessert that rivals store-bought versions. Perfect for families avoiding processed foods or those with corn allergies, this mix offers convenience without compromise.
Ingredients
- ½ cup coconut milk powder
- ⅓ cup cane sugar
- 3 ½ tbsp rice flour
- 1 tbsp arrowroot starch
- ¼ tsp vanilla powder
- 2 tsp ghee(optional)
- 1 pinch salt
- ⅓ cup cocoa powder, for chocolate version
- 2 ½ tbsp milk powder, for chocolate version
- 3 tbsp sweet rice flour, for chocolate version
- 2 tsp arrowroot starch, additional for chocolate
- 2 ½ cups dairy-free milk, for cookingregular milk1:1standard
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Instructions
- 1
Combine coconut milk powder, cane sugar, rice flour, arrowroot starch, vanilla powder, ghee, and salt in a bowl and whisk well
- 2
Transfer mixture to a jar with lid and store in pantry
- 3
For chocolate version, add cocoa powder, milk powder, sweet rice flour, and additional arrowroot starch to one full vanilla mix recipe
- 4
Add pudding mix to a pot and slowly pour in milk while whisking continuously
- 5
Whisk extremely well to break up any clumps
- 6
Place pot over medium-low heat and whisk for a few minutes until mixture bubbles
- 7
Continue whisking as pudding bubbles and thickens until thick and creamy
- 8
Add coconut cream or ghee at the end, whisking to melt
- 9
Remove from heat and let sit for a few minutes to cool
- 10
Transfer to refrigerator to cool completely
- 11
Serve with berries or desired toppings
Tips
Whisk the dry mix extremely well before cooking to prevent lumps from forming in your pudding
Store the dry mix in an airtight jar in your pantry for quick pudding whenever you want it
Add the fat component at the very end to ensure smooth incorporation and optimal texture
Good to Know
Dry mix keeps in airtight container in pantry for several months. Prepared pudding refrigerates for up to 5 days covered.
Make dry mix in batches and store for quick desserts. Prepared pudding can be made 1-2 days ahead.
Serve chilled with fresh berries, whipped cream, or nuts. Can be layered in parfait glasses.
Common Mistakes
Whisk continuously when adding milk to avoid lumps that are hard to smooth out
Don't rush the thickening process or pudding may be grainy instead of smooth
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this completely dairy-free?
Yes, omit the ghee and use coconut cream instead, and ensure your milk powder substitute is plant-based or skip it entirely.
How long does the dry mix keep?
The dry pudding mix stays fresh in an airtight container in your pantry for 6-8 months, making it convenient for quick desserts.
What if my pudding has lumps?
Strain the pudding through a fine-mesh sieve while still warm, or use an immersion blender to smooth out stubborn clumps.