Mexican Vanilla Pudding



From with small changes most notably direction deciphering. I hope to sometime in the near future try this recipe substituting coconut milk for the cow's milk.


★★★★★ 3 votes

about 6-8 small servings
10 Min
10 Min
Stove Top


  • 3/4 c
  • 3 1/2 Tbsp
    arrowroot powder (which replaced cornstarch)
  • pinch
  • 2
  • 3 c
    milk (whole milk for best results and flavor)
  • 1 tsp
    vanilla paste or vanilla extract
  • 1 Tbsp
    tequila anejo or rum (optional)

  • 2-3 Tbsp
    sliced almonds
  • ·
    freshly grated nutmeg

How to Make Mexican Vanilla Pudding


  1. Note: I used a teflon sauce pan to prepare this recipe.

    In a heavy medium nonreactive saucepan, mix the sugar with the arrowroot and salt. Whisk together the milk and eggs then stir into the sugar mixture until incorporated.
  2. Heat until hot but *not* boiling over medium-low heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. Reduce heat if necessary.
  3. Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
  4. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. Note: this pudding will have a creamy soft consistency and won't set up as firmly as its commercial counterpart (boxed instant pudding).
  5. Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.

Printable Recipe Card

About Mexican Vanilla Pudding

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Mexican
Other Tag: Quick & Easy

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