We’re finally at the end of a two-week stretch in which the flu passed through our household. So far, the only person untouched has been my ultra-careful husband. I’m a fan of hand sanitizer, but he takes it to another level. He reacts to every cough like it’s a life-or-death alarm, has been making supply runs for tissues, preparing meals for the rest of us, offering hopeful pep talks, and sitting quietly on the couch with his germ-ridden family while trying to appear calm.
TV has been whatever keeps the kids entertained: Phineas and Ferb and Little Bill for the little ones, Fullmetal Alchemist for the older kids, and recorded episodes of Monk, Nova, and Star Trek for whoever wants them. Food has been simple. My eleven-year-old mixing up a box of instant chocolate pudding for lunch sounded like a fine solution for a few days, especially if it allowed me to stay curled up under a blanket. The boxed instant pudding ran out quickly—I don’t keep much of it on hand—so I decided to make a homemade no-cook instant pudding mix to keep everyone fed without leaving the house.
My first attempt produced a slightly odd aftertaste, so I adjusted the recipe and the second batch was a hit. Even the child who usually avoids pudding finished his portion and sampled another’s. I made two versions: vanilla and chocolate. Most of the kids preferred the vanilla, while my husband liked the chocolate.
How is a pudding texture achieved without cooking? The key is a modified cornstarch product called instant clear jel, which thickens liquids without heat. It’s commonly used in fruit fillings and glazes because it prevents thinning and gives a stable, smooth texture. For cold applications it’s best to whisk the instant clear jel into the dry ingredients first (such as sugar) to avoid clumping when it meets liquid. If lumps do form, you can break them up in a blender or with an immersion blender to restore a silky consistency.
The resulting pudding differs from boxed instant mixes in texture: it’s lighter, almost mousse-like and fluffy. The vanilla version is a true milk-white while the chocolate is speckled, reflecting the use of natural cocoa rather than artificial coloring. If you prefer a look closer to commercial pudding, you can add a drop of food coloring, but it isn’t necessary for flavor.
This homemade mix is also practical for families managing food sensitivities. Instant clear jel is gluten-free, and the pudding can be mixed with coconut, soy, almond, or rice milk to make a dairy-free, vegan dessert. Packaged in an airtight jar, the dry mix stores well at room temperature, making it a convenient pantry staple or a thoughtful homemade gift for relatives who appreciate simple, safe convenience foods.
Now, here’s the recipe and instructions for making and using the mix.
Homemade No-Cook Instant Pudding Mix | Make Ahead Mondays
Easy to assemble and ready when you need it, this dry Homemade No-Cook Instant Pudding Mix keeps in the pantry for up to a year. It’s a great homemade alternative to storebought instant pudding, naturally gluten-free, and can be prepared dairy-free and vegan by using plant-based milks.
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 milk (whole, 2%, 1%, skim, or plant-based milk such as coconut, soy, almond, or rice)
- 3/4 cup pudding mix
- 2 tablespoons pure vanilla extract for the vanilla pudding (or 2 teaspoons pure vanilla extract for the chocolate)
Instructions
To Make Vanilla Instant Pudding Mix:
- Combine the granulated sugar, instant clear jel, and salt in the carafe of a blender. Secure the lid and blend on high for about 30 seconds, until the ingredients are thoroughly combined and finely powdered. Let the mixture rest for 5 minutes.
- Carefully transfer the mix to canning jars or airtight containers with tight-fitting lids. A spoon helps prevent a cloud of powder when transferring.
To Make Chocolate Instant Pudding Mix:
- Place the sugar, instant clear jel, and salt in the blender and blend on high for about 30 seconds until well combined and finely powdered. Let the mixture rest for a few minutes.
- Add the Dutch-process cocoa powder, replace the lid, and blend on high for another 15 seconds until the color is uniform. Let it rest about 5 minutes, then transfer to airtight jars or containers.
- Store the mix in a cool, dark place for up to a year.
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 cup of the dry mix evenly over the milk and whisk briskly until thickened. If clumps form, blend briefly in a countertop blender or use an immersion blender to smooth the pudding.
- The pudding will set softly immediately, but the flavor and texture improve after resting for at least 30 minutes with plastic wrap pressed directly onto the surface to prevent a skin.
Notes
If the pudding is too soft, add additional pudding mix one tablespoon at a time until it reaches your desired thickness.
Nutrition
Calories: 326 kcal
Carbohydrates: 78 g
Protein: 4 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 221 mg
Potassium: 275 mg
Fiber: 4 g
Sugar: 69 g
Vitamin A: 65 IU
Calcium: 64 mg
Iron: 2 mg
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the actual ingredients you use if precise values are needed.
I’m excited about this mix for practical reasons beyond convenience: several of my nieces and nephews have food sensitivities, including gluten. Instant clear jel is gluten-free, and the mix can be made dairy-free easily by using plant-based milk. Packaged in a jar with simple directions, this is a lovely, usable gift for families who need safe, easy options when schedules or ovens fail.
Now if you’ll excuse me, I think I hear my husband muttering about a Spruce Goose.