How to Make Jello Pudding with Alternative Milk for a Perfect Set

December 6, 2025 •

4 min read

The biggest reason instant pudding and alternative milks fail to mix is that instant pudding relies on the unique proteins in cow's milk to set correctly, causing plant-based versions to remain liquid. This guide will show you how to get a perfectly set Jello pudding with alternative milk using simple adjustments and techniques.

Quick Summary

Achieve creamy, delicious pudding using various alternative milks by adjusting ratios and employing thickening agents. Learn the proven methods for both instant and cook-and-serve mixes for a successful dairy-free dessert.

Key Points

Instant Pudding vs. Dairy: Instant pudding mix is designed to set with cow's milk protein, so alternative milks require a different approach to thicken.
Adjust the Liquid Ratio: The simplest method for instant pudding is to use less alternative milk, such as 1¼ cups instead of the standard 2 cups.
Utilize Cook & Serve: For a guaranteed, reliable set, opt for the Cook & Serve variety, which thickens by heat and works well with alternative milks.
Add a Thickener: Incorporating a thickener like cornstarch is a great way to ensure a firm set when using Instant mixes with non-dairy milk.
Choose the Right Milk: The type of alternative milk affects the final result; oat milk and refrigerated soy milk often yield the best creamy texture and neutral flavor.
Save a Runny Batch: If your instant pudding doesn't set, you can heat it on the stove with a little cornstarch to fix the consistency.
Upgrade with Cashews or Tofu: For a truly rich and creamy custard, consider blending in soaked cashews or silken tofu with your alternative milk.

Understanding the Instant Pudding Challenge

Instant pudding mix, including popular Jell-O brand products, is chemically formulated to react with the casein proteins found in dairy milk. When you substitute with an alternative milk like almond, oat, or soy, these proteins are absent, preventing the mixture from gelling and thickening properly. The result is often a watery, unappealing dessert. But don't despair; several effective methods exist to overcome this hurdle and achieve a smooth, creamy pudding.

The Instant Pudding Method: Ratio Adjustment

For a quick fix, simply reduce the amount of alternative milk you use. This works best with creamier, higher-fat milks but can be effective with others. The general rule is to use 1¼ cups of cold alternative milk for a standard 4-serving size box of instant pudding mix, instead of the 2 cups typically called for.

Whisk the pudding mix and 1 cup of cold alternative milk in a bowl for two minutes, until it begins to thicken.
Stir in the remaining ¼ cup of milk.
Refrigerate for 30 minutes to an hour to allow it to set completely.

This method is fast, but be aware that the final pudding will be softer than a traditional dairy version.

The Instant Pudding Method: Cornstarch Enhancement

For a firmer, more reliable set, especially when using thinner milks, adding a thickener is the key. Cornstarch is a common and effective choice.

Pour 1 cup of your alternative milk into a small saucepan.
Whisk in 1 to 2 teaspoons of cornstarch until smooth.
Heat over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 3-5 minutes.
Remove from heat and let it cool slightly.
Meanwhile, whisk the instant pudding mix with the remaining cold alternative milk in a separate bowl.
Pour the warm, thickened cornstarch mixture into the pudding mixture and mix well. An electric mixer can help achieve a very smooth consistency.
Refrigerate until set.

The Cook & Serve Method: The Reliable Classic

If you have a Cook & Serve pudding mix, you can follow a modified version of the box directions for a highly reliable result. Unlike instant mixes, Cook & Serve relies on heating starches to thicken, a process that works well with most alternative milks.

In a saucepan, combine the Cook & Serve mix with the full 2 cups of refrigerated alternative milk, whisking constantly.
Bring the mixture to a boil over medium heat, stirring throughout.
Boil for one minute, then remove from heat.
Pour into serving dishes and allow to cool before refrigerating until set.
Using a high-quality, creamy alternative milk, such as refrigerated oat or soy milk, can improve the texture and flavor.

Alternative Milk Comparison Table


Milk Type	Best Method	Flavor Impact	Consistency Notes
Almond Milk	Instant (Reduced Ratio) or Cook & Serve	Mild nutty flavor may be present	Can be slightly grainy or thin; softer set with Instant
Oat Milk	Cook & Serve or Instant (Reduced Ratio)	Mild, neutral flavor	Good creaminess, one of the best choices
Soy Milk	Cook & Serve or Instant (Heated)	Can have a slightly beany flavor; use refrigerated	Good thickening properties, especially with heat
Full-Fat Coconut Milk (Canned)	Instant (Reduced Ratio) or Cook & Serve	Noticeable coconut flavor	Very thick and creamy, can have a grainy texture
Cashew Milk (Homemade)	Instant (Thickened)	Creamy and mild	Very creamy texture; requires homemade cashew cream

Expert Hacks for the Perfect Pudding

Consider Fat Content: The higher the fat content of your alternative milk, the creamier your pudding will be. Full-fat canned coconut milk and refrigerated soy milk are excellent for this reason. Avoid thinner, shelf-stable milks when possible, as they often have more additives that interfere with setting.
Embrace Other Thickeners: Beyond cornstarch, consider adding other natural thickeners. Silken tofu is an excellent addition, particularly for a rich, custard-like texture. Blending soaked cashews into your milk before adding the mix can also significantly improve thickness and creaminess.
Troubleshooting Runny Pudding: If your instant pudding didn't set, all is not lost. You can save it by returning it to the stove, whisking in 1-2 teaspoons of cornstarch, and heating it until it bubbles and thickens. You can also embrace the texture and use it as a sauce or a base for chia seed pudding.
Flavor Matters: The flavor of your alternative milk will affect the final taste of your pudding. If using a strongly flavored milk like canned coconut, consider a complementary pudding flavor like chocolate. For more neutral results, use oat or refrigerated soy milk.

Conclusion

Making Jello pudding with alternative milk is a simple and rewarding process once you understand the core differences between dairy and non-dairy options. While instant pudding requires a minor adjustment in technique—either reducing the liquid or adding a thickener—Cook & Serve mixes are inherently more compatible. By choosing the right milk and method, you can consistently achieve a perfectly set, delicious dairy-free dessert that rivals the traditional version. Experiment with different alternative milks to find your favorite flavor and texture combination. For more advanced recipes and techniques using plant-based ingredients, explore resources like Go Dairy Free.

Frequently Asked Questions

Instant pudding mix relies on the casein proteins in cow's milk to set. Alternative milks like almond milk lack these proteins, so the mixture will not thicken properly without a modified method, such as reducing the liquid or adding a thickener.

Oat milk and refrigerated soy milk are often the best choices due to their creaminess and neutral flavor. Full-fat canned coconut milk also works well for a richer texture but will add a distinct coconut flavor.

Yes, Cook & Serve mixes are more reliable with alternative milks because their thickening process relies on heat-activated starches rather than milk proteins. Simply follow the box directions, adjusting for potential differences in liquid absorption.

To fix a runny batch, whisk 1 to 2 teaspoons of cornstarch into the cold pudding. Transfer it to a saucepan, and heat it over medium heat while whisking until it thickens and bubbles. Let it cool before refrigerating.

Yes, for a standard 4-serving box of instant pudding, a common recommended ratio is to use 1¼ cups of cold alternative milk instead of the 2 cups of dairy milk called for on the package.

Yes, refrigerated alternative milks typically have fewer additives and are less diluted than shelf-stable versions, resulting in a more reliable and thicker set for your pudding.

Yes, other thickeners work well. Blending in silken tofu or a paste made from soaked cashews can produce an extra creamy and rich pudding, especially with instant mixes.