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This creamy Low FODMAP Chocolate Pudding is made with lactose-free milk, unsweetened cocoa powder, granulated sugar, cornstarch, and a splash of vanilla extract. The result is a rich, smooth, and decadent dessert that is gentle on your stomach and full of chocolate flavor. It is a perfect comforting treat for a weeknight dessert and makes enough for 4 delicious servings.

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Low FODMAP Chocolate Pudding Ingredients

2 cups lactose-free milk (or unsweetened almond milk for a dairy-free option)
3 tbsp unsweetened cocoa powder
1/4 cup granulated sugar
3 tbsp cornstarch
1/8 tsp salt
1 tsp vanilla extract
2 tbsp butter (use dairy-free butter if needed)
Optional: Lactose-free whipped cream
Optional: Dark chocolate shavings (ensure the portion is low FODMAP)

How To Make Low FODMAP Chocolate Pudding

Mix the dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Make sure you whisk until there are no lumps remaining.
Add the milk: Slowly pour the lactose-free milk into the saucepan. You must whisk constantly while pouring to ensure the mixture stays smooth and does not clump.
Cook the pudding: Place the saucepan over medium heat. Whisk the mixture often as it cooks until it thickens and begins to gently bubble. This should take about 5 to 8 minutes.
Thicken the mixture: Once it starts bubbling, keep whisking for another 30 to 60 seconds. This step is important to make sure the cornstarch is fully cooked and the pudding sets correctly.
Add flavor and shine: Remove the pan from the heat. Stir in the butter and vanilla extract. Continue stirring until the mixture is glossy and completely smooth.
Portion the pudding: Pour the hot pudding into small bowls, ramekins, or jars.
Chill and serve: Cover the bowls with plastic wrap. If you want to prevent a “skin” from forming on top, press the plastic wrap directly onto the surface of the pudding. Chill in the refrigerator for at least 2 hours before serving.

Recipe Tips

Sift the Cocoa Powder: Cocoa powder often has small, hard lumps. It helps to sift the cocoa powder through a fine mesh strainer before mixing it with the sugar to ensure a perfectly smooth texture.
Whisk Constantly: Milk-based puddings can burn easily on the bottom of the pan. Whisking frequently, especially as the mixture gets hot and thick, prevents scorching and lumps.
Preventing a “Skin”: As pudding cools, the surface dries out and forms a tough layer called a skin. By pressing plastic wrap directly against the surface of the hot pudding, you keep the air out and the texture uniform.
Serving Temperature: While this pudding is best served cold after setting, you can also eat it warm right off the stove if you prefer a looser, comfort-food texture.

What To Serve Chocolate Pudding

This rich chocolate pudding is delicious on its own, but toppings can make it feel extra special. Top it with a dollop of lactose-free whipped cream or coconut whipped cream. You can add texture with a sprinkle of dark chocolate shavings or cacao nibs. Fresh fruit pairs beautifully with chocolate; try adding sliced strawberries or a few raspberries (stick to low FODMAP serving sizes for fruit). For a crunch, serve with a gluten-free shortbread cookie or crushed peanuts on top.

How To Store Chocolate Pudding Leftovers

Refrigerate: Store the pudding in the refrigerator for up to 3 to 4 days. Keep it covered with plastic wrap or a lid to prevent it from absorbing fridge odors.
Freeze: It is not recommended to freeze this pudding. Cornstarch-thickened puddings often separate and become watery or grainy when thawed.

Low FODMAP Chocolate Pudding Nutrition Facts

Serving Size: 1 bowl

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Calories: 185 kcal
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 120mg
Total Carbohydrate: 26g
Dietary Fiber: 1g
Sugars: 18g
Protein: 5g

Frequently Asked Questions

Is cocoa powder low FODMAP? Yes, cocoa powder is generally considered low FODMAP in serving sizes of about 2 heaped teaspoons (8g) per meal. Since this recipe uses 3 tablespoons divided by 4 servings, it falls within safe limits for most people on the elimination phase.
Can I use regular milk? If you do not need to follow a low FODMAP or lactose-free diet, you can absolutely use regular cow’s milk. It will provide the same creamy texture and flavor.
Why is my pudding runny? If the pudding didn’t set, it likely wasn’t cooked long enough. The cornstarch needs to reach a boil to activate its thickening power. Ensure you see bubbles and continue whisking for a full minute while it bubbles before removing it from the heat.
Can I use maple syrup instead of sugar? Yes, you can substitute pure maple syrup for the granulated sugar. However, maple syrup adds liquid, so you may want to slightly increase the cornstarch or reduce the milk by a tablespoon to maintain the right thickness.

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