The proof is in the pudding means that you can only judge the quality of something after you have tried it, appearances aside. I took this quote literally and went on a mission to find the best dairy and gluten free puddings. I review Sun Tropics, Zen, 365 Everyday Value, Simply Delish and Vivian’s Live Again.
The shelf stable rice pudding is made with coconut milk and rice. I found it to be bland, even with the cinnamon flavor, and the coconut pulp was overwhelming. Disappointedly, you don’t taste the coconut milk and I wish they had added raisins for added flavor and sweetness.
I’ve made no secret of the fact that I don’t like the taste of almond milk. On its own, it is bitter and can negatively change the flavor of foods like cereal and coffee. However, in this case, the bitterness is canceled by sweetness of the cocoa. Made with organic almond milk, corn starch, and cocoa, the pudding is creamy with a great milk chocolate taste.
I am happy to report that Zen’s coconut milk based pudding and rice pudding are coming soon, according to their website.
This is Whole Food’s brand made with almond milk, cornstarch, cocoa powder and tapioca starch. Compared to Zen, this pudding has a bittersweet chocolate taste.
The pudding is made with potato starch, contains stevia and you mix it with milk or alternative milk. While I like that it is also sugar free and keto friendly, it has a weird, almost medicinal aftertaste.
The pudding has the gritty texture of tapioca, which it is made with. While it sets well in dairy free milk to a creamy texture and has a nice banana flavor, there is an aftertaste.
Of all the reviewed puddings, Zen is my favorite. It is velvety with a great milk chocolate flavor. It reminds me of the Jell-o chocolate pudding I grew up eating.
The word pudding is believed to come from the French word boudin, meaning “small sausage,” referring to encased meats used in Medieval European puddings.
June 26th is National Chocolate Pudding Day.
There are four major types and ways to prepare puddings: boiled, baked, steamed and chilled in the refrigerator until it sets.
The difference between pudding and custard is that pudding uses starch for thickening, whereas custard’s thickening agent is egg.
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