1 package instant pudding
1 envelope unflavored gelatin
2 cups dairy-free milk alternative
1. Empty gelatin onto ½ cup of cold dairy-free milk alternative. Let sit for five minutes, allowing gelatin to bloom.
2. Heat 1 ½ cups of dairy-free milk alternative until it is near boiling.
3. Combine cold and hot liquids and stir until gelatin has dissolved.
4. Following the directions on the instant pudding package, stir in dry pudding mixture and whisk for recommended amount of time.
5. Pour mixture into greased mold and refrigerate until congealed.
Comments: We are so excited to share this recipe with you!
For dairy-free folks, instant pudding can be a real disappointment. Here at dontbreakthemold.com, we’ve found that the recommended reduction in the amount of dairy-free milk does not guarantee a result that is consistently similar to the original recipe’s taste and texture. While we’ve always been fairly successful with the dairy-free method for cook and serve pudding, it’s always helpful to have an easier, less labor-intensive option available to us.
Paramount for us is the ability to enjoy the aesthetics of gelatin while retaining the creamy texture of pudding. Can we all agree that a molded pudding – free from the constraints of a bowl – is a more dramatic way to end a dinner party, whether on its own or dotted with whipped cream, bejeweled with candied or fresh fruit, or spattered with a rich sauce? And, really, what would suit a detailed, Victorian-era mold more than a rich, pudding-based gelatin! This recipe is both a delightful throwback and a step forward.
We hope that you try this recipe and enjoy it as much as we did! We loved how the gelatin enhanced the pistachio pudding, and we’re looking forward to experimenting with other flavors soon.
Don't Break the Mold 