Homemade No-Cook Instant Pudding Mix

By snickadoodle

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.

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.)

Preparation

Step 1

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.