While the back of the box directions say to not use milk substitutes…I’ve never been one to follow directions exactly. I’ll show you how to make Jell-O brand pudding using milk alternatives so it’s allergy-friendly and vegan.
Many people need to go dairy free at some point, whether it’s for nursing, for a specific diet, while trying out veganism, or simply for a food allergy like us. But, just because you’re dairy-free doesn’t mean you still don’t crave treats. Chocolate can be especially tough, because unless you’re willing to pay for specialty chocolate, all the regular store-bought chocolate typically has milk in it.
Plus, while cooking from scratch and I are best friends, sometimes real life hits you.
Sometimes you want an easy dessert, or a quick and painless after school snack.
I used to longingly walk past the pudding section in my grocer and wish my son could have something easy like that. One day, I got sick of wishing and thought…I’m just going to keep experimenting until I figure it out!
The first batch was more like chocolate soup.
I then realized it HAS to be the cook and serve. The instant will never set up. This on the other hand is thick and creamy. Sooo good!
Yay for experimenting and not giving up. Now this is my in my pantry all the time just in case we get a chocolate craving and don’t have a lot of time.
Here’s a couple of frequently asked questions about how to make Jell-O pudding without milk:
Is Jell-O pudding gluten free?
If you’re like us and need gluten and dairy free treats, you’re in luck! Jell-O pudding (both the instant as well as the cook and serve varieties) does not have wheat or gluten in it, as the recipe currently stands. You can see the ingredients listed below.
What ingredients are in Jell-O instant pudding?
Here are the ingredients for Jell-O instant pudding in chocolate fudge (as shown in this recipe), as stated on their website as of November 2019:
- Sugar
- Modified cornstarch
- Cocoa processed with alkali
- Disodium phosphate (for thickening), contains less than 2% of natural & artificial flavor
- Tetrasodium Pyrophosphate (for thickening)
- Mono-and Diglycerides (prevent foaming)
- Red 40
- Yellow 5
- Blue 1
- Artificial Color,
- BHA (preservative)
Be sure to check for yourself and to make sure the recipe hasn’t changed since this blog publication.
What ingredients are in Jell-O cook and serve pudding?
Not only does Jell-O cook and serve work better with milk alternatives, but it also doesn’t have artificial colors and has a simpler ingredient deck than Jell-O instant pudding. Here are the ingredients for Jell-O cook and serve pudding in the chocolate fudge flavor (as shown in this post) as stated on their website in November 2019:
- Sugar
- Dextrose
- Cornstarch
- Cocoa (processed with Alkali)
- Modified cornstarch,
- Contains less than 2% of salt, calcium carrageenan, polysorbate 60, fumaric acid
Be sure to check for yourself and to make sure the recipe hasn’t changed since this blog publication.
Is Jell-O pudding vegan?
As you can see from the list of ingredients above, there are no eggs, milk or animal products in Jell-O instant pudding mix or in their cook and serve pudding mix. However, if you add milk, like the directions state, it will no longer be vegan. This is why I recipe tested to find out how to use a plant based milk to keep Jell-O pudding vegan and dairy free. See the recipe card below to see how I do it!
Does Jell-O pudding contain gelatin?
A lot of people get confused and think that Jell-O brand pudding cannot be vegan. Trust me, I’ve had a lot of people tell me this. They assume that because their jello (the jiggly stuff) has gelatin in it that their pudding does too. As you can see in the ingredients listed above, this is not the case. Gelatin (made from animal products, and therefore not vegan) is needed to have jello set up. To have Jell-O pudding set up, they use cornstarch instead.
Can you make Jell-O pudding with almond milk?
If you don’t have nut allergies, you can totally use almond milk, or even coconut milk or cashew milk. My favorite kind of non-dairy milk to use in Jell-O pudding is rice milk. I find it is the one with the least amount of after taste. Because nut milks have a strong flavor, you’ll notice a hint of them in the final product. THE IMPORTANT THING is that you use the cook and serve variety, and not the instant kind. Almond milk is a bit too thin to work with the instant kind. You’ll want to start with the ratio I mention in my recipe card, and work up from there until you’ve reached your desired consistency.
Can you make Jell-O pudding with soy milk?
If you don’t have soy allergies, you can totally use soy milk and we have several times.
Can you make Jell-O pudding with rice milk?
As mentioned in the recipe, I prefer rice milk since it doesn’t have an aftertaste like soy milk does. But, because my son can do both rice and soy milk, when we run out of rice milk, I’ll use soy milk in a pinch. THE IMPORTANT THING is that you use the cook and serve variety, and not the instant kind. Soy milk is a bit too thin to work with the instant kind. You’ll want to start with the ratio I mention in my recipe card, and work up from there until you’ve reached your desired consistency.
How Long Does Rice Milk Last?
I’ve found two brands of rice milk and they both come in two types of packaging: shelf-stable boxes and cartons. The shelf-stable packaging is found on the shelf, usually on the juice aisle. I like to keep this in my food storage as a backup to the one in my fridge, as it will last until the expiration date, which is usually several months out. It only needs to be refrigerated once opened and can stay fresh for up to ten days after opening.
The cartons of rice milk sold in the refrigerators need to be kept in your fridge as soon as you get home from the store and will last until the expiration date on the package, usually around 10 days as well. You’ll notice your rice milk has gone bad if it has become chunky or smells bad when pouring it. If you want more rice inspired pudding, you can try my gluten-free rice pudding.
Storing Dairy-Free Pudding
When not serving or eating your pudding, be sure to keep it in the refrigerator, covered. You can either put it in an airtight container, or keep some plastic cling/saran wrap on top. Pudding should last up to 3 days in the fridge. You will want to stir it before serving it again. And, if you find it has firmed up more than your liking, you can simply add a teaspoon or so of your preferred non-dairy milk until it reaches your desired consistency again.
Do you want other recipes that use dairy free Jell-O pudding?
I’ve used my adapted recipe to make Jell-O pudding dairy free, and then put it into these other favorite recipes:
- Triple chocolate pie –that uses Jell-O pudding as the middle layer to make this no-bake treat a breeze!
- Lemon cream pie bars–see how to make lemon pudding without milk OR eggs!
- Strawberry jello pie–gluten and dairy free!
- Peach pie–uses Jell-O to really bring out the peach flavor, gluten free too!
Dairy Free Jello Pudding
How to make Jell-O brand chocolate pudding, without using dairy or milk!
Ingredients
Instructions
- Mix together rice milk (or soy, or coconut, or cashew or almond--see post notes) and pudding mix in a saucepan over medium heat. Bring to a boil, and boil for one minute, constantly stirring.
- Pudding may be eaten immediately--be careful, it's hot! Or it can be eaten after being refrigerated. Pudding will set further as it cools.
- If you find it's set too much--especially if you refrigerate it (which rarely happens for us, we usually eat it in one sitting), you can add in 1 Tablespoon of milk alternative at a time to thin it back out to the consistency you prefer.
Notes
You'll notice no matter the milk alternative, I start with half of the liquid it calls for on the box since we're not using real milk. (So, you can use this ratio, if you buy a smaller box of Jell-O pudding mix.) It's easier to add in more if it's too thick for your preference, than try to salvage watery pudding.
My favorite milk alternative is rice, as it leaves no after taste, as the other milk alternatives do. But, use what works for your diet.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 69mgCarbohydrates: 25gFiber: 0gSugar: 13gProtein: 2g
CHECK OUT MY PINTEREST BOARDS FOR OTHER ALLERGY-FRIENDLY IDEAS!
Here are my other top dairy-free posts you might find helpful:

Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Abby
Hi! Thanks for sharing. Just came to share a comment about dairy free chocolates that might help some people. So you really do NOT need to buy specifically vegan chocolate in order to get vegan chocolate. As long as you are not buying milk chocolate, most dark chocolate’s are accidentally vegan or at least dairy free anyway especially if it’s organic. Trader Joe’s brand, Ghirardelli, and even Walmart brand I believe for the semi sweet bars are accidentally vegan. Don’t buy into the hype for $8 a bag/bar chocolate bc you can very easily get vegan chocolate for way less. Trader Joe’s pound plus bars (the 2 lb dark chocolate ones) are dairy free and like $5. They are HUGE too, it’s what I always use for chocolate coatings bc it melts great and is insanely affordable. When it doubt just go to the chocolate aisle and read the back of the label for the regular dark chocolate bars and I guarantee you’ll find an accidentally vegan one for a fraction of the cost of the specialty bars. Hope this helped!
Shirley A Smith
Can Premier Protein Shakes replace milk in a Jello sugar free instant pudding recipe. If so, how much?
Megan Lavin
Hi Shirley. I’m not familiar with that brand. I’ve never heard of it or recipe tested with it. If you try it, please report back.
Mel
Thanks so much for this! Could it work with a full-fat oat milk, do you think? I have fibromyalgia that flares with both gluten and dairy now so really appreciate this!
Megan Lavin
Hi Mel, I haven’t tried it personally with full fat oat milk, but I would think so! Start with the half, and thin if it ends up being too thick, but starting with the half as the recipe calls seems to always be the safest bet when trying out non-dairy milks. Happy cooking!
Sandra
Do you let it set in the bowl in the refrigerator then pour in the graham cracker pie or pour warm in the pie and then let it cook in the refrigerator? Making it today, thanks for a quick reply!
Megan Lavin
Hi Sandra, I would think it would be fine either way. Happy baking.
Marisol
Used this recipe to make gingerbread pudding for Christmas! (Box vanilla and added gingerbread spice before boiling) It came out great! Thank you!
Megan Lavin
Sounds DELICIOUS. Wow. I’m going to have to try that. Thanks!
Cam
Can you use just “lactose free” milk in instant pudding mix. Rather than soy or rice or oat etc.
Megan Lavin
Hi Cam. Thanks for stopping by. I have never been able to try “lactose free” milk with my cook and serve recipe above. My son has a cow’s milk protein allergy, so lactose free milk would still cause anaphylaxis for him. (Whereas lactose is the sugar in the milk.) My recipe is for cook and serve, and I haven’t been able to test it with the milk you’re referring to, so I can’t say for certain. My suggestion is always to start with less, and then add more and see what it takes to get the consistency you want. Feel free to report back; I’d love to hear. My guess would be it should work fine, since it’s still very similar to actual milk much more than plant alternatives.
Penny
That’s what I’m trying to find out. I went on the jello site but couldn’t find anything & it keeps coming out watery the next day.. I’ll try half the amount of milk like said above and see what happens. Thanks
Judy Cohen
I always use Jello instant pudding with lactose free milk. It turns out perfect following the directions on the box.
Megan Lavin
That’s because lactose free milk still has milk protein in it. Lactose is just the sugar in the milk. So, it has enough protein and structure to still work. Dairy free milk (not having any milk protein) is a whole other animal, which is why the heated kind is best with plant based milks.
Vivian
I want to make an easy dairy-free chocolate meringue pie. Can I make the Jello chocolate pie with rice milk and then add meringue and bake it?
Megan Lavin
Hi Vivian. I’ve never baked this pudding before. I would think so, but can’t say for certain. If you try it, I’d love to hear how it goes.
Terre
Thanks so much for this detailed post. I appreciate the comments as well. (Ten years a vegan, but didn’t know that mono- and triglycerides could be derived from body parts, or that carrageenan causes health issues.)
Sharon
Mono- and tri- glycerides are often derived from mammalian fat, so unless you contacted the manufacturer and they confirmed that the ones they used are derived from plants, it isn’t safe to call this pudding vegan and doing so puts people with alpha-gal allergy at risk.
Megan Lavin
Sharon, I’m not sure where you’re seeing mono and tri-glycerides, but on my packaging it has listed: “Sugar, cornstarch (dextrose, cocoa [processed with alkali] modified cornstarch, contains less than 2% of natural and artificial flavor, salt, polysorbate 60, calcium carrageenan, fumaric acid.” To be sure, I also called the number on the box (1-800-431-1001) and had them double check that there were no animal sources, and they said it was plant based. Hope that helps. I think you (and many people) get confused because you hear the brand “Jello” so you think all their products have gelatin, but their puddings do not.
Naeem
I have the instant version that a friend brought over. Just a heads-up, the ingredients do include mono- and tri-glycerides unfortunately. I appreciate it if you can mention that in your post.
April
My 2 oz box of chocolate does not have those ….
April
addendum , mine is cook pudding,
KW
She specifically says not to use the instant version, but the cook then serve box.
Elaina Ervin
Good morning,
My daughter is DF GF, due to allergies. She really really wanted banana pudding dessert, the one with the vanilla wafers, so without batting an eye, I bought two boxes of banana instant pudding and used oat milk… Good thing I had her use only one box to start… After an overnight in the fridge it was still almost liquid. Came to your site because she LOVED your vegan pumpkin crumble pie. After reading your post and all the comments, decided to just try adding the second box to what we had already made. IT WORKED!!! 2C. Oat milk and two small boxes of banana instant pudding was perfect.
Megan Lavin
Yay! I’m so glad to hear that you were able to help her have some banana pudding! Enjoy every bite.
Jay D
I’m not vegan, but I can’t handle lactose. In addition to my stomach just not being able to handle it, the taste of it just ruined a chocolate and coconut pie I tried to make. (The starch was able to counter the stomach issue, but the taste was a big problem for me.) So this recipe and some of the comments really help in finding alternatives.
Megan Lavin
So glad it was helpful to you. I’m very lucky to have such helpful readers.
Becky
Can I just buy vanilla jello cook and serve pudding and make it the same way? I’ve been eating avacodo mousse as chocolate pudding for the last 4-5 yrs d/t being anti inflammatory gf df sf(sugar free) (100% maple syrup Raw honey only) gerd egg grain free lifestyle.
Megan Lavin
Hi Becky–yes, this work for any flavor. I’ve done it with vanilla and lemon for these lemon cream pie bars: https://allergyawesomeness.com/gluten-free-vegan-lemon-cream-pie-bars/
Paul Kremer
Instant Jello pudding will set up with almond milk, you just have to use less of it. I learned this when I put 2 full cups of almond milk mixed with instant pudding mix, and it stayed very liquidy. I added another packet of pudding, and it set up and tasted just fine.
Try putting 1/2 to 3/4 the recommended measurement of almond milk to milk, and it should set up much better.
Zelda
Hi, I was so excited about your post about making pudding with milk substitutes until I read the ingredient “ carrageenan.” Was in the cook and serve pudding mix. I’m surprised nobody had commented on this. If you aren’t concerned about this ingredient please read up on it. The information you find will, I’m sure change your mind about using it for yourself and especially your children☹️
W.J. McNabb, Ph,D.
I really have do disagree with this comment. Scientific American had a very excellent article examining the evidence. The evidence in favor of carrageenan far outweighs the evidence against it. The anti-argument is based on faulty science, misleading analysis and scare tactics. A good place to start (Sans hysteria) is :https://www.scientificamerican.com/article/the-carrageenan-controversy/
More discussion is found here:https://pubmed.ncbi.nlm.nih.gov/12389870/
This is from the highly respected National Library of Medicine. The article is titiled;”A critical review of the toxicological effects of carrageenan and processed eucheuma seaweed on the gastrointestinal tract”
Anthony Allen
WOW! So yummy! Thank you for the detailed information!
Megan Lavin
You’re so welcome!
Valissa
Yay!! I just tried this with the cook and serve tapioca pudding – I did a small box (3 oz) with 3/4 c rice milk and it turned out perfect!! Added some cinnamon- delicious!! I’ve missed tapioca pudding since being diagnosed with milk allergy over 10 years ago! Thank you so much!!
Megan Lavin
Oh that makes me so happy to hear. I’m so glad you liked it.
Angelica
I can’t find vanilla rice milk near me but I did find regular rice milk. Can I just add vanilla in? Do you have a suggestion of how much vanilla to add?
Thanks!
Megan Lavin
Regular rice milk is just fine. I wouldn’t even worry about adding additional vanilla. No biggie!
Dustin
I made this for my Daughter’s Birthday. She absolutely loved it and so did family members. They all want me to make it again and they are going to give making it themselves a go.
Thank you for a really delicious recipe
Megan Lavin
Dustin, I so appreciate you sharing that with me. Thanks!
Allie
For those whose pudding was fine and then later was very runny when taking out of the fridge, is there a possibility of someone taking a taste or two? Your saliva has an enzyme that breaks down starch. So, if someone took a taste and then stuck the same spoon back in for a second taste, an enzymatic reaction begins. I found this out when my children were sneaking tastes of dessert. ?
Megan Lavin
Interesting, I’ve never had that happen where it’s broken down, but that’s a good guess. My kids are sneaky too, so I totally have them sneaking things too.
Raquel
Have you tried making it with oat milk? Thanks!
Megan Lavin
I haven’t. I imagine it would work–just might have a slight oat after taste. If you try it, please report back!
Trevor
If you gently whisk in the soy milk it will set for instant pudding! No need to get the stove top one!
Sydney Adams
Hello, normally on the cook and serve boxes, the directions call for 3 cups of milk to be combined with the packet. Are you saying for the rice milk alternative, the milk needs to be lessened at 1 and 1/2 cups only?
Thank you.
Megan Lavin
Hi Sydney. If you use a 5-oz box, it calls for 3 cups like you said. So yes, I always start with 1 and 1/2 cups. Depending on how thick you like it, you can leave it at that, or thin it with a little additional milk if you like it thinner. Enjoy!
Cass
pst… if you cook your instant with a healthy spoon of cornstarch it works the same ?
Megan Lavin
Great tip!
Regina
Soy milk will thicken the instant. Coconut milk will
too but you have to use half the amount. Use only 1 cup vs 2. Soy milk you use the 2 cups and it works. Last I checked not all instant flavors was dairy free but a good
number of them are.
Jen
I have 3 boxes of instant pudding and have been trying to cut down on milk – I was thinking that coconut milk might be good since like you said, it’s pretty thick. Have you tried using instant and coconut milk and had good results?
Megan Lavin
I haven’t tried it. If you do, please report back. 🙂
W.J. McNabb, Ph,D.
Oh, do keep in mind that there is a difference between coconut milk and Coconut cream. The really thick stuff is “cream”. Coconut milk can be easily thinned with 20% almond or other nut milk. (or water. )
Rae
Just a thought as it’s girl scout cookie season where I live. Thin Mints are vegan cookies. Combining them with the pudding as prepared above will allow for some awesome desserts. I actually found your post while trying to find recipes for vegan pies I could bring to a pi day party. I’m excited to find that I can now bring both a vegan and a dairy version of a dessert I wanted to make! Thank you
Megan Lavin
You’re very welcome. Enjoy Pi Day!
Catherine Leon
Tried with oat milk (Pacific Brand) but it didn’t set up. Any suggestions? My daughter is sensitive to rice. Thanks!
Megan Lavin
Hi. I’ve never tested it with oat milk. But, I’ve had people have success with soy and almond. Did you heat it long enough? That would be my guess.
Erin
Thanks for this suggestion! I tried this but only had a 3.12oz box of My T Fine chocolate pudding. I used the same ratio, so 7.49oz of rice milk, to be precise. 🙂 I followed your instructions and it came out perfectly!
[email protected]
Yay! So glad to hear it still worked for you! 🙂
Liz
Can’t wait to try your recipe! I’m not sure if you are still wanting an allergy friendly way to do the instant pudding mix but I’ve had great success using coconut MILK from the cans in the baking aisle. I started the experiment using coconut CREAM but that came out like a ganach alternative (really good as a strawberry dip)….super rich and yummy but not what I was looking for in a pudding. I ended up liking the tast/texture of the coconut milk pudding more than my son with the allergies (dairy, egg, tree nut) did though! I bet the rice milk will be a smoother, more neutral flavor option for my family.
[email protected]
Good to know, Liz. I love coconut cream as well! Enjoy.
nancy
hi! was delish – but when i refrigerated it and took it out it was super thin like hershey syrup. any advice?
[email protected]
Hi Nancy! Glad you liked it. I’m glad you mentioned this, as I’ll make it more prominent in the post, but if you find it sets up too much (either from sitting out, or being refrigerated) simply add some more rice milk, one Tablespoon at a time, until it’s back to it’s desired consistency. The cornstarch in the jello mix can sometimes really, REALLY set up.
Nancy
When I first made it it was perfect…was runny after being refrigerated…wouldn’t adding more rice milk make it even thinner?
[email protected]
Sorry Nancy, I thought you were saying it had thickened. Mine will thicken after being refrigerated. I’ve never had it become thinner. Sorry! My guess would be to try heating it again, but like I said, I’ve never run into this. Best of luck!
Teresa Freis
FYI The jello pudding cook and serve mixes are not vegan, only the instant pudding mixes.
[email protected]
Hey Teresa! Thanks for the comment. I just pulled a Chocolate Cook & Serve Jello Pudding from my pantry, and here are the ingredients: “sugar, dextrose, cornstarch, cocoa processed with alkali, modified cornstarch, contains less than 2% of Natural & Artificial flavor, salt, polysorbate 60 (prevents scorching), calcium carrageenan (thickener), cumaric acid (for thickening).” I don’t see anything on there that would discount it as vegan. Could you please explain?
Lauren
The natural flavors can be suspect sometimes, I’m not sure if that’s what s/he was referring to, but mono and dyglycerides that are in your initial ingredients list are often not vegan. They can be sourced from animal or plant fats and it’s tough to say without a comment from the manufacturer or a label that specifically says “vegan.” I was actually just on your page searching if anyone had written whether the ones they use are vegan or not, so let me know if you ever find out! 🙂
Nancy
I contacted the company and was told the mono/diglycerides used in Jello pudding are plant based.
Megan Lavin
Thanks for letting us know Nancy!
Brianna @Flippin' Delicious
Way to persevere! It is hard to make things allergy friendly, props to you for sticking with it and figuring out how to make it work. Who doesn’t love some chocolate pudding?
[email protected]
Thanks! Yes, my life is much better with chocolate pudding in it 🙂