Almond Milk Pudding with Pomegranate

Name: Almond Milk Pudding with Pomegranate
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 cups (720 ml) unsweetened almond milk; 3 tablespoons (24 g) cornstarch; ⅓ cup (65 g) granulated sugar; 1 teaspoon (5 ml) rose water; ⅛ teaspoon (½ g) kosher salt; 1 cup (140 g) fresh pomegranate seeds (arils), rinsed and patted dry; ¼ cup (30 g) sliced almonds, toasted, lightly toasted (optional)

From the MyKitchenBank Kitchen

A silky, delicate pudding made from almond milk and thickened with cornstarch, infused with rose water and topped with jewel-like pomegranate seeds. This Middle Eastern-inspired dessert is light yet satisfying, with a custard-like texture and floral sweetness balanced by tart pomegranate. Serve chilled in small bowls for an elegant finish to any meal.

Prep: 10 min
Cook: 8 min
Wait: 2 hr
Total: 2 hr 18 min
Makes: 6 servings (about ¾ cup each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients measured and ready
Use unsweetened almond milk for better control of sweetness
Choose a pomegranate that yields plenty of seeds when tapped
Chill serving bowls while the pudding cools for a more elegant presentation

1
Toast almonds (optional)
- If using sliced almonds for garnish, spread them on a small skillet over medium heat.
- Toast for 2–3 minutes, stirring frequently, until they turn light golden and fragrant.
- Transfer to a plate to cool.
- This step is optional but adds texture and nuttiness.
+ Show details− Hide details
Ready when: Almonds are light golden and smell toasted
Tip: Watch closely so they don't burn; they continue to darken after you remove them from heat
2
Whisk cornstarch and almond milk
- In a medium 3-quart saucepan, whisk together the cornstarch and 4 tablespoons (60 ml) of the almond milk until the cornstarch dissolves completely with no lumps.
- Gradually whisk in the remaining almond milk, sugar, and salt until smooth and well combined.
+ Show details− Hide details
Ready when: Mixture is smooth with no visible cornstarch lumps
Tip: Whisking the cornstarch with a small amount of cold liquid first prevents lumps from forming
3
Heat pudding mixture
- Set the saucepan over medium heat.
- Stir constantly with a wooden spoon, reaching into the corners and along the bottom of the pan.
- Continue stirring for about 8 minutes as the mixture gradually thickens and comes to a gentle simmer.
- You will feel more resistance as you stir, and the mixture will become noticeably thicker.
+ Show details− Hide details
Ready when: Mixture coats the back of the spoon and steam rises steadily; it reaches a gentle simmer
Tip: Constant stirring prevents lumps and scorching on the bottom. If the mixture bubbles rapidly, lower the heat slightly
4
Add rose water and strain
- Remove the pan from heat.
- Stir in the rose water until fully incorporated.
- If desired, pour the pudding through a fine-mesh sieve into a bowl to remove any small lumps, pressing gently with the back of a spoon.
- (This step is optional; many prefer the rustic texture.)
+ Show details− Hide details
Ready when: Rose water is evenly distributed and any lumps are strained out
Tip: Do not overwork the pudding when straining or you may break down the texture
5
Cool pudding
- Divide the warm pudding evenly among 6 chilled serving bowls (about ¾ cup each).
- Let rest at room temperature for 15 minutes to cool slightly, then cover loosely with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
- The pudding will continue to set slightly as it cools.
+ Show details− Hide details
Ready when: Pudding is completely chilled and has a custard-like consistency
Tip: Chilling in individual bowls makes serving easier and looks elegant, but you can also chill in one bowl and portion before serving
6
Top and serve
- Just before serving, top each bowl with a generous spoonful of pomegranate seeds (about 2–3 tablespoons per serving) and, if desired, a scatter of toasted sliced almonds.
- Serve immediately, allowing guests to appreciate the contrast between the cool, creamy pudding and the bright, tart pomegranate.
+ Show details− Hide details
Ready when: Pudding is garnished and ready to serve
Tip: Add pomegranate seeds just before serving so they stay jewel-bright and don't absorb moisture from the pudding

Good to know

Tips

Rose water intensity varies by brand—start with 1 teaspoon and taste before serving. You can always add a few more drops, but you cannot remove it once added.
If your pudding seems too thin after cooling, it may not have thickened enough. Whisk it gently and chill for another 30 minutes. If still too thin, stir 1 teaspoon cornstarch with 1 tablespoon cold almond milk, add to the pudding, and gently reheat, stirring constantly, for 1–2 minutes.
Fresh pomegranate is best, but you can substitute pomegranate juice (1 tablespoon, drizzled over) if fresh seeds are unavailable. The visual appeal will be less dramatic, but the flavor remains lovely.
This pudding is naturally vegan and nut-free (almond milk is just almonds and water, with no whole nuts remaining), making it an inclusive dessert for most diets.

Make ahead

The pudding (without toppings) can be made up to 1 day ahead. Cover and refrigerate; bring to room temperature for 10 minutes before topping with pomegranate seeds and almonds.

Storage & reheating

Room temperature: not recommended (dairy-free but best served chilled). Refrigerator: up to 3 days, covered. Freezer: not recommended (the pudding's texture breaks down when frozen). To reheat: this is a chilled dessert; do not reheat. If the pudding has absorbed liquid from the pomegranate, whisk gently to recombine before serving.

Substitutions

unsweetened almond milk → Oat milk or coconut milk (light). Use unsweetened versions. Oat milk creates a creamier pudding; coconut milk adds subtle tropical flavor. Both maintain the pudding's smooth texture.
rose water → Orange blossom water. Use the same amount (1 teaspoon). Offers a brighter, citrusy floral note instead of rose's delicate sweetness.
fresh pomegranate seeds (arils) → Dried cranberries or fresh raspberries. Cranberries provide tartness; use about ¾ cup. Raspberries offer delicate sweetness; use same amount. Both work well but lack pomegranate's visual drama.
granulated sugar → Honey or maple syrup. Reduce to ¼ cup (60 ml honey or 50 ml maple syrup) since they are sweeter than sugar. Stir in after the pudding thickens to prevent burning.

More puddings & custards

See all →