Dairy-Free Chocolate Pudding Pops (Carob Option)
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time specifically. This is a great make ahead recipe, since the pudding needs to cool and the pops freeze overnight. Also, the yield depends on the size of your pop mold!
Recipe type: Dessert
Cuisine: American
Serves: 8 pudding pops
  • ⅓ cup non-GMO cornstarch
  • Pinch sea salt
  • 3 cups dairy-free milk beverage (original, vanilla, or chocolate), divided
  • ⅓ cup sugar or sucanat
  • ½ cup dairy-free chocolate chips or carob chips (see post above for chocolate options)
  • ½ to 1 teaspoon vanilla or almond extract, to taste
  1. In a medium bowl, whisk together the cornstarch with salt. Slowly whisk in 1 cup of the milk beverage, until smooth.
  2. In a medium saucepan, whisk together the remaining 2 cups milk beverage and sugar, and add the chocolate or carob chips. Place the pan over medium-high heat. Cook, whisking frequently, until the mixture is smooth and hot, but not boiling. Reduce the heat to medium.
  3. Give the starch mixture a quick whisk, and then whisk it into the saucepan. Continue to cook and whisk constantly until the mixture thickens completely, about 3 to 5 minutes. It will coat a wooden spoon with thick, hot pudding.
  4. Remove the pan from the heat and stir in the extract.
  5. Let the pudding cool completely, to room temperature.
  6. Spoon the cooled pudding into popsicle molds and freeze overnight.
  7. Run the outside of the molds under hot tap water for just a few seconds to loosen pudding pops for easier removal..
Coconut Option: Use coconut milk beverage and 2 tablespoons unsweetened shredded coconut in with the extract.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/coconut-carob-and-almond-pudding-pops-vegan-gluten-free-soy-free