How To Thicken Pudding Made With Almond Milk

To thicken pudding made with almond milk, you need to add a starch-based thickener, increase the amount of pudding mix, or use a fat that firms up when chilled.
 
Almond milk is thinner than dairy milk, so puddings made with it often turn out runny unless you adjust the recipe or add a little extra help.
 
The good news is that thickening pudding made with almond milk is easy once you know which tricks actually work.
 
In this post, we’ll walk through the best ways to thicken pudding made with almond milk, why almond milk behaves the way it does, and the common mistakes that leave you with soup instead of pudding.
 
Let’s get to it.
 

Why Pudding Made With Almond Milk Stays Runny

Pudding made with almond milk can stay runny, and here’s why:
 

1. Almond Milk Is Mostly Water

Almond milk contains far less fat and protein than whole dairy milk.
 
Fat and protein help pudding set, so a pudding made with almond milk starts out with weaker structure.
 
That’s the main reason pudding made with almond milk turns out thinner than the classic version.
 

2. Thickeners Behave Differently Without Dairy

Starches like cornstarch and flour gel differently when your pudding is made with almond milk instead of dairy.
 
The lower fat content means less body, so you often need a little more starch to get the same creamy texture.
 

3. Overcooking or Undercooking Breaks the Set

If your pudding made with almond milk doesn’t reach a full simmer, the starch never activates properly.
 
If it boils too hard for too long, the starch breaks down and thins out again.
 
Either way, you end up with a runny pudding made with almond milk.
 

How to Thicken Pudding Made With Almond Milk

Here’s exactly how to thicken pudding made with almond milk:
 

1. Add a Starch Slurry

The quickest fix is to whisk a tablespoon of cornstarch into a splash of cold almond milk until smooth.
 
Stir that slurry into your pudding made with almond milk over medium heat and cook until it visibly thickens.
 
Let it bubble gently for about a minute so the starch fully activates.
 

2. Increase the Cornstarch or Pudding Mix

If you’re cooking from scratch, add an extra half tablespoon of cornstarch per cup of almond milk for a noticeably firmer set.
 
If you’re using a boxed pudding mix, whisk in a spoonful of extra mix or cornstarch to give your pudding made with almond milk more structure.
 

3. Use a Blend of Almond Milk and Coconut Cream

Replacing a quarter of the almond milk with full-fat coconut cream adds richness and helps pudding made with almond milk firm up beautifully.
 
The extra fat gives the pudding body, so it sets up thicker without changing the flavor much.
 

4. Stir in a Little Chia Seed or Gelatin

A teaspoon of ground chia seeds will thicken pudding made with almond milk while it chills overnight.
 
For a firmer set, bloom a teaspoon of unflavored gelatin in cold water, then whisk it into the warm pudding made with almond milk before chilling.
 

5. Chill It Long Enough

Pudding thickens as it cools, so don’t judge the texture straight off the stove.
 
Pour it into dishes, press plastic wrap to the surface, and refrigerate for at least 4 hours.
 
A pudding made with almond milk that looked loose will often set beautifully once it’s fully chilled.
 

Common Mistakes to Avoid

Avoid these slip-ups when thickening pudding made with almond milk:
 

1. Dumping Starch Into Hot Liquid

Adding cornstarch straight into hot almond milk leaves lumps and uneven thickening.
 
Always whisk your starch with cold liquid first.
 

2. Skipping the Full Simmer

Starch needs gentle heat to thicken properly, so stir constantly and let your pudding made with almond milk come to a soft bubble before pulling it off the heat.
 

3. Using Sweetened Almond Milk Without Adjusting Sugar

Sweetened almond milk adds extra water, so if your pudding made with almond milk seems loose, use a bit more starch rather than more sugar.
 

The Best Thickeners for Pudding Made With Almond Milk

Some thickeners work better than others in pudding made with almond milk:
 

1. Cornstarch

Cornstarch is the easiest, most reliable way to thicken pudding made with almond milk, and it sets clear and glossy.
 

2. Arrowroot Powder

Arrowroot is a great gluten-free option that thickens pudding made with almond milk quickly, though it’s best used when the pudding won’t be cooked for long.
 

3. Instant Pudding Mix

Instant pudding mix is formulated to set dairy milk, so if it won’t firm up your pudding made with almond milk, whisk in a teaspoon of cornstarch to help it along.
 

4. Eggs or Egg Substitutes

Egg yolks add richness and help thicken pudding made with almond milk during gentle cooking, whisking them in slowly over low heat.
 

So, How Do You Thicken Pudding Made With Almond Milk?

You thicken pudding made with almond milk by adding a starch slurry, bumping up the starch or pudding mix, stirring in a little coconut cream or gelatin, and chilling long enough for the pudding to set fully.
 
Almond milk puddings start out thinner than dairy versions, so a little extra starch or a longer chill goes a long way.
 
Use the slurry trick for a quick rescue, tweak your recipe for next time, and your pudding made with almond milk will turn out thick, creamy, and downright delicious.