How do I make fresh watermelon juice for this pudding?

The recipe instructs to blend seedless, rind-free watermelon chunks until liquefied, then filter the juice through a sieve to measure 4 cups. Alternatively, a juicer can be used.

What is the best way to ensure my watermelon pudding thickens properly?

Whisk the cornstarch with 1/2 cup of watermelon juice until smooth before slowly adding it to the remaining juice mixture, whisking constantly, and simmering until it coats the back of a spoon.

Can I use store-bought watermelon juice instead of fresh?

While the recipe specifies making fresh juice for optimal flavor, store-bought 100% watermelon juice without added sugars or preservatives could likely be substituted, though the taste profile might vary slightly.

How long does this watermelon pudding need to chill before serving?

The pudding requires refrigeration for approximately 4-6 hours until thoroughly chilled and set, allowing it to firm up properly for serving.

How should I store leftover Watermelon Pudding?

Store any leftover watermelon pudding in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness and texture.

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Watermelon Pudding
[Vegan]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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Four individual servings of vibrant pink watermelon pudding, unmolded and garnished with grated vegan semisweet chocolate, on a white plate.

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Watermelon

Watermelon Pudding [Vegan]

Dairy Free

This watermelon pudding is super easy-to-make, very refreshing, and delicious. It only takes four ingredients to make and once those everything is mixed together and heated, it simply needs to be chilled. Garnish with some chocolate for added flavor.

Ingredients You Need for Watermelon Pudding [Vegan]

4 cups watermelon juice
2/3 cup cornstarch
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Vegan semisweet chocolate, for decoration

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How to Prepare Watermelon Pudding [Vegan]

To Make the Watermelon Juice:

Slice the watermelon in half. Slice the halves into smaller strips and remove the seeds and rind.
Add chunks of watermelon into the blender. Blend the watermelon until it is totally liquefied. Filter the juice through a sieve and measure 4 cups. Alternatively, you can use a juicer.

To Make the Pudding:

In a medium bowl, whisk the cornstarch with ½ cup of watermelon juice. Stir until smooth and no visible lumps.
In a medium saucepan, pour the watermelon juice and slowly pour in the cornstarch mixture, whisking constantly. Add the sugar and cinnamon. Set the pan over low heat and bring to a simmer, whisking frequently, 3-10 minutes, depending on your stove and saucepan, until it starts to thicken. It should coat the back of a spoon and a finger drawn through it leaves a line.
Divide the hot pudding evenly among four custard cups. Refrigerate until chilled, about 4-6 hours.
Removed from the mould carefully and serve with grated semisweet chocolate.