> I just used a pudding mix to make instant pudding with soya
> milk (instant) &
> apparently the milk is too thin for that.  What  do you all
> do for such
> things?

I would watch out for instant pudding mixes, most contain milk in some
format.

You can make a sort of substitute pudding using a jelly and soya milk -
doesn't make chocolate though!


One of the things about dairy intolerance and allergies is that you are
better learning to not eat dairy foods that trying to substitute.
Better to find nice puddings and desserts (and I agree this is not easy
as our culture bases most of its puddings on milk) that use no milk at
all than try to substitute.  This goes for all food stuffs as well, but
desserts in our culture are so dependent on milk or cream, its a big
problem.  Substitution doesn't really work in a lot of things.

That said, I make a chocolate pudding (of the steamed variety) (that I
*will* get around to typing out for the recipe, just I only seem to have
time for this at work right now) and make a chocolate sauce out of cocoa
powder (pure cocoa powder, not drinking cocoa) sugar (brown or white)
and soya cream.  Heat it slowly in a small pan and thats it.  I'm also a
devotee of provamel chocolate puddings (of the custard variety).

One thing I found useful was to look to cultures where milk is not a
staple for ideas.  A lot of us do this already with Jewish food, some of
which is milk free, but there are plenty of other cultures that use
little or no milk (Japanese for one).

Or of course be healthy and have a piece of fruit!

Or be unhealthy and melt some dairy free chocolate and dip fruit in it!

Megan