Almond Joy Pudding
Almond Joy pudding that deconstructs the candy bar — chocolate-almond base, chewy coconut, and toasted almonds, fully vegan.
Almond Joy Pudding
Almond Joy pudding that deconstructs the candy bar — chocolate-almond base, chewy coconut, and toasted almonds, fully vegan.
This Almond Joy pudding deconstructs the candy bar — chocolate pudding mix made with almond milk for the chocolate-almond base, shredded coconut folded in for chew, toasted almonds on top for crunch.
SERVINGS
4 (about 2 cups)ACTIVE TIME
5 minFULL TIME
5 minINGREDIENTS
- 1 package Fancy Monkey Chocolate Pudding Mix (full package)
- 2 cups Cold almond milk
- 1/3 cup Sweetened shredded coconut
- ¼ tsp Almond extract (optional)
- ¼ cup Toasted whole almonds, roughly chopped
- Flaky sea salt (optional)
INSTRUCTIONS
- Whisk
Add pudding mix to a medium bowl. Pour in cold almond milk and whisk vigorously for 2 minutes until smooth and thickened. - Fold
Stir in shredded coconut and almond extract (if using) until evenly distributed. - Top
Spoon into cups and finish with toasted almonds and a pinch of flaky sea salt.
TIPS
Toast your almonds — five minutes in a dry skillet makes a huge difference. For a Mounds-style version, skip the almonds and keep it pure chocolate-coconut. Or spread firm-set pudding (made with 1¾ cups milk) on a lined sheet pan, press coconut and almonds into the top, freeze, and snap into pieces for frozen joy bark. Want double coconut? Use coconut milk in place of the almond. Keeps in the fridge up to 5 days; add almonds right before serving so they stay crunchy.
FAQ
Whisk chocolate pudding mix into almond milk for the chocolate-almond base, fold in shredded coconut, and top with toasted almonds — like the candy bar in a cup.
Yes — made with almond milk it’s dairy-free and vegan.
Coconut is the signature here, but you can leave it out for a chocolate-almond pudding instead.
About 5 minutes to make, plus a short chill to set.
In small cups topped with toasted almonds, coconut flakes, and a drizzle of melted chocolate.
