If you saw my chocolate pudding recipe, you know that we used to love the Snack Pack pudding cups before going gluten and dairy free. While we have been enjoying my chocolate pudding for some time, I have been unable to re-create the luscious and creamy vanilla Snack Pack pudding cups that we all loved – until now! While it might seem like a basic recipe, for some reason I’ve had lots of trouble with it and have been trying to perfect it for over a year now! But I finally got the flavors and texture down just right, so I am really excited to share it with you today!!!
We usually eat this pudding plain or with bananas or berries, but it can also be used in any recipe that calls for the boxed variety such as banana cream pies, tarts, parfaits, and so much more! And if all of that wasn’t enough, this recipe is AIP (Auto-Immune Protocol) friendly which means it’s free of nuts, eggs, grains, soy, refined sugar, and dairy! Plus, it’s thickened with gelatin which is great for digestion & leaky gut! It’s a win-win recipe – Enjoy 🙂
*I am just learning about the AIP diet, so if you follow this diet please double check every ingredient!
- 1 Can Full-Fat Coconut Milk
- 1 Cup Non-Dairy Milk Of Choice
- 1 Tbsp. + 1½ tsp. Gelatin
- ½ C Maple Syrup
- 2 Tbsp. Honey
- Pinch or Two of Sea Salt
- ½ tsp. Fresh Lemon Juice (optional but brightens up the flavor)
- 1 Tbsp. Pure Vanilla
- Whisk together the coconut milk, non-dairy milk, maple syrup, honey, vanilla, salt, and lemon juice in a medium-sized pot. Place the mixture over medium-heat.
- While it's warming up, evenly sprinkle the gelatin over the milk mixture so it can "bloom" - or get wet and soften.
- Once the gelatin has softened, whisk constantly until the gelatin is completely dissolved and steam is rising and it looks like there's a thin layer of white foam on top of the mixture. Do not bring to boil. Continue whisking until you are sure the gelatin is completely dissolved, about 5 minutes (otherwise you will have small clumps of gelatin in your pudding, which is no good!).
- Pour pudding into 4 small glass serving dishes or a medium-sized mixing bowl - do not stir after this point. Cool 10 minutes, then refrigerate 2 to 4 hours or until set. For an extra silky pudding, chill in a mixing bowl and beat with a hand-held mixer just prior to serving.