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4.41 from 10 votes

Homemade No-Cook Instant Pudding Mix | Make Ahead Mondays

Easy to put together and just as easy to turn into pudding, this dry Homemade Instant No-Cook Pudding Mix is a pantry friendly staple that stores for up to a year at room temperature. This mix is a wonderful homemade alternative to its storebought counterpart, is gluten-free and can be prepared to be dairy-free and vegan with coconut, almond, soy, or rice milk.
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 326kcal
Author Rebecca Lindamood

Ingredients

For Vanilla Instant Pudding Mix:

  • 2 cups granulated sugar
  • 2 cups instant clear jel
  • 1/2 teaspoon salt

For Chocolate Instant Pudding Mix:

  • 2 cups granulated sugar
  • 2 cups instant clear jel
  • 2 cups dutch process cocoa powder
  • 1/2 teaspoon salt

To Prepare Pudding:

  • 2 cups of milk Whole, 2%, 1% or Fat-free Cow's milk, Goat milk, Coconut, Soy, Almond or Rice milk.
  • 3/4 cup pudding mix
  • 2 tablespoons pure vanilla extract for the vanilla, or 2 teaspoons pure vanilla extract for the chocolate.

Instructions

To Make Vanilla Instant Pudding Mix:

  • Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.

To Make Chocolate Instant Pudding Mix:

  • Add the granulated sugar, instant clear jel and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before removing the lid and adding the dutch process cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
  • Store the mix in the airtight containers in a cool, dark place for up to a year. A cabinet or basement shelf should work well.

To Make Pudding from Either Mix:

  • Pour 2 cups of cold milk into a mixing bowl and add the appropriate amount of vanilla extract. Sprinkle 3/4 of a cup of mix over the top and whisk in thoroughly until thickened. If you are having trouble with clumping, you can either pour the contents into a blender and blend on medium until smooth or use a stick blender to break up the lumps and smooth the mixture. It will be soft set immediately, but improves in flavour and texture if it is allowed to rest (with a piece of plastic wrap directly on the surface) for at least 30 minutes.

Notes

If the pudding is too soft set, you can add extra pudding mix, 1 tablespoon at a time, until it thickens to your liking.

Nutrition

Calories: 326kcal | Carbohydrates: 78g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 221mg | Potassium: 275mg | Fiber: 4g | Sugar: 69g | Vitamin A: 65IU | Calcium: 64mg | Iron: 2mg