Beyond Chocolate: 14 Mind-Blowing Ways to Make Pudding

Branch out from the usual chocolate and vanilla puddings with these recipes, using unusual flavors and decadent toppings
Spiced Chocolate Quinoa Pudding with Fresh Berries

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This light, spiced chocolate quinoa pudding has a delicate, nutty flavor.

Put down that pudding cup. There is so much more to pudding then what you find in the refrigerator section of the grocery store. Not that we don’t love pudding snacks on the occasion, but you’ll find it hard to go back to the store-bought version once you’ve tried these 14 mind-blowing ways to make pudding from The Daily Meal.

Click here for the Beyond Chocolate: 14 Mind-Blowing Ways to Make Pudding​ slideshow.

Next time you're craving that childhood classic, don’t settle for plain vanilla or basic chocolate. Instead, try one of these recipes, all anything but boring. Freeze pudding for an icy cold pudding pop, enjoy spoonfuls of salty caramel on top of fresh banana pudding, trade heavy cream for healthful avocado, add crunchy bacon for a hint of savory, or apply chile oil to chocolate for a spicy kick.

The recipes included in this roundup use both traditional stove-top techniques that require cooling before eating and instant-gratification recipes that require no heat. These tasty deviations from the usual just can’t be packaged, so try your hand at making one of these puddings yourself today.  

For pudding inspiration, check out these 14 pudding recipes, featuring decadent caramel swirls, brûléed marshmallow, and creamy Nutella among other decadent flavor additions.

Almond Avocado Pudding

Almond Avocado Pudding

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This pudding recipe uses healthful avocado instead of heavy cream.

This lovely pale green pudding is what I’d call real comfort food, and it's good for you. In this recipe, avocado is a substitute for cream. — Elyse Cromer

For the Almond Avocado Pudding recipe, click here.

Banana-Caramel Pudding

Banana-Caramel Pudding

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This banana pudding is topped with rich caramel.

Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla crème pâtissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding. — Suvir Saran

For the Banana-Caramel Pudding recipe, click here.
 


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.