Creamy Gut-Healing Pudding (Homemade, Refined Sugar-Free & Totally Cozy)

I bake for comfort and occasionally for science. Ever tried a pudding that actually feels like a hug for your gut? That’s what happens when you swap in gut-healing gelatin for the usual thickeners. I first made this when my digestion acted like a drama queen, and honestly, it saved my snack life. Want a creamy treat that’s both indulgent and a little kinder to your tummy? Keep reading.

I also experiment with other simple comfort recipes—if you like the easy, satisfying vibe, you might enjoy this garlic bread hack or the twist I use on fruit puddings in this apple pie chia pudding. FYI, I’m slightly obsessed with texture.

Why You’ll Love This Recipe

• Gut-friendly: The star, grass-fed gelatin, supports gut lining and digestion.
• Rich and creamy: Uses whole milk and egg yolks for a decadent mouthfeel without heavy cream.
• Refined sugar-free: Sweetened with organic maple syrup for a cleaner sweetness.
• Versatile: Serve warm, chilled, or jazz it up with toppings.
• Simple technique: You don’t need fancy gear—just a whisk and a saucepan.

Ingredients You’ll Need

• 2.5 cups whole (non-homogenized grass-fed milk)
• 1 tablespoon grass-fed gelatin
• 1/4 teaspoon fine sea salt
• 3 tablespoons organic cornstarch (use arrowroot if you have a corn sensitivity)
• 3 pastured egg yolks and 1 whole pastured egg
• 1 teaspoon vanilla extract
• 1/3 cup plus 1 tablespoon organic maple syrup

I list every ingredient above so you can scan the pantry and grumble happily if you’re missing one. IMO, subbing arrowroot makes it a touch silkier.

How to Make (Step-by-Step)

STEP 1

In a medium saucepan, off heat, whisk together gelatin, cornstarch, and salt. I do this to avoid lumps and to let the gelatin start to mingle with the dry ingredients.

STEP 2

Gradually whisk in the milk. Pour slowly and keep whisking. This step prevents clumps and gives you that silky base.

STEP 3

Once the gelatin, cornstarch, and salt are dissolved, whisk in the egg yolks, whole egg, and maple syrup. Don’t panic if it looks thin; the magic happens with heat.

STEP 4

Turn heat on to medium and whisk fairly constantly. Yes, your arm will get a mini workout, but you’ll be rewarded.

STEP 5

The mixture will thicken and come to a boil. When it does, reduce heat to low. Boiling signals the starch has activated and the eggs are cooking safely.

STEP 6

Cook 1 more minute, whisking constantly. This ensures the cornstarch loses its raw taste and the pudding sets properly.

STEP 7

Remove from heat, add vanilla, and pour through a metal sieve into a bowl. The sieve catches any cooked bits so the texture stays dreamy.

STEP 8

If serving cold, chill at least 3 hours. If desired, remove the pudding “skin” and whisk the pudding until smooth before serving. I often whisk it back to life because that skin always shows up like an uninvited guest.

Pro Tips for the Best Results

• Bloom your gelatin: Even though you whisk it dry into the mix, let it hydrate briefly with the milk to prevent graininess.
• Use pasture-raised eggs: They give a richer flavor and color.
• Whisk constantly: Stops lumps and prevents scorching.
• Cool quickly: Pour into a shallow dish to speed chilling if you’re impatient (guilty as charged).
• Avoid plastic containers for chilling: They can hold odors; glass keeps flavors pure.
• Adjust sweetness after cooling: Cold numbs sweetness perception, so tweak the syrup amount if you plan to serve chilled.

Fun Variations & Topping Ideas

Variations:

• Chocolate twist: Stir in 2 tbsp unsweetened cocoa with the dry ingredients for a quick chocolate pudding.
• Citrus vibe: Add zest of one orange to the milk for bright citrus notes.
• Coconut swap: Use 1 cup coconut milk + 1.5 cups whole milk for a tropical undertone.
• Vegan-ish option: Not really vegan, since gelatin is animal-derived—skip this if you need a true vegan pudding. For a vegan alternative, use agar-agar and a non-dairy milk, but expect a different texture.

Toppings:

• Fresh berries or roasted stone fruit
• Toasted nuts (almonds, hazelnuts) for crunch
• Unsweetened whipped cream or coconut cream
• Cinnamon or toasted coconut flakes for aroma
• A tiny pinch of flaky sea salt to make flavors pop

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days. I usually label with the date because my fridge, like me, forgets things.
• To reheat: Place pudding in a small saucepan on low heat, stirring constantly until warm. Add a splash of milk if it tightens up.
• Microwave option: Heat in 15-second bursts, stirring between bursts. Don’t scald it—gentle warmth keeps the creamy texture.
• If pudding thickens more after chilling, whisk in a tablespoon of warm milk before serving.

Leftover ideas

• Turn pudding into a parfait: Layer with granola and fruit for breakfast.
• Fold into whipped cream for a luscious mousse-like dessert.
• Use as a filling for crepes or between cake layers.
• Blend with frozen banana for an instant milkshake. Seriously, it becomes adult dessert ice cream.

Frequently Asked Questions (FAQ)

What does gelatin do for the gut?

Gelatin provides collagen peptides that support the gut lining and digestion. Many people notice reduced bloating and better digestion when they include it regularly.

Can I use powdered gelatin from any source?

Yes, but choose grass-fed gelatin when possible for nutrient quality. Cheap gelatin works, but I prefer the cleaner source.

Is this pudding suitable for kids?

Totally. It tastes like a treat and uses whole foods rather than refined sugar. Kids love it warmed or cold with berries.

Can I make this dairy-free?

You can use coconut or another non-dairy milk, but note that the creaminess will vary. Also, gelatin still derives from animals, so this isn’t vegan.

What if my pudding is lumpy?

Strain it through a fine metal sieve while warm. That usually fixes everything. If you see cooked egg pieces, try whisking vigorously or blending briefly and then straining.

Conclusion

This Homemade Pudding with Gut-Healing Gelatin gives you creamy comfort and a little digestive support without refined sugar. I love how easy it is and how flexible the recipe feels—warm on a sad day or chilled with fruit for a fancier dessert. If you try it, please drop a comment and a rating below so I can live vicariously through your pudding success. For a reference and inspiration from the original recipe I adapted, check out Homemade Pudding with Gut-Healing Gelatin (refined sugar-free).