I found a dairy version of this recipe and made it dairy free because I wanted to add it to a cake mix. This powdered version is great for adding to your dessert recipes. You can change up your extracts such as using almond, lemon, pistachio, and pineapple to name a few. You can also pour the pudding into popsicle molds and make frozen pudding pops!
If you are looking for quality extracts that are gluten free and kosher check out Olive Nation. I love their extracts.
1 1/4 cup dairy free powdered milk (I used Dari-Free)
1 1/4 cup arrowroot or cornstarch
1 3/4 cup sugar
1/4 tsp nutmeg
dash of salt
Mix all ingredients well and store in a airtight container. Store in a cool place.
To Make Vanilla Pudding:
In a medium sauce pan add 2 cups of dairy free milk and 1/2 cup of vanilla pudding mix. Mix together until blended.
Bring to a boil and reduce heat and stir constantly until the mixture thickens.
Remove from heat and add 1/2 tsp vanilla extract.
Place in 4 individual ramekins.
Place lightly greased plastic wrap atop the pudding and press the wrap against the surface. (This will lift the skim coat off your pudding before you eat it.)
To make Chocolate Pudding:
Add 2 Tbsp of cocoa and 6 Tbsp of sugar to the mixture above and cook as usual.
To make Butterscotch Pudding:
Use 1 3/4 cup packed brown sugar instead of sugar and add 1/4 -1/2 tsp caramel flavoring.
Note 1: I have to give a personal opinion here. I made this powdered mix for me to strictly incorporate into dessert recipes, such as my pistachio cake, and into a dairy free egg nog. I did make this into pudding and whereas my kids loved it and begged for more, I found the texture to be too jiggly and not really creamy. I used hemp milk but maybe coconut milk would have given it a creamy texture. Or maybe if I had used the powered mix and mixed it with a silken tofu, it would have had a silky creamy texture... for me this pudding didn't work texture wise.