This vegan fruity rainbow pudding tastes as good as it looks. It’s the best way to make a colorful dessert without added food dyes. My kids love anything brightly colored and they are intrigued by all of the rainbow desserts they see, but I don’t like them eating those chemicals. I used some fruit pureed into pudding initially to give it some color, but after I tasted it, I wondered why fruit flavored puddings aren’t more popular. It was delicious!
Rainbow swirl anything is always fun! Made this way, it is not as bright as using traditional food dyes, but the colors come out beautiful shades of pastels.
Fruity Rainbow Swirl Pudding – Dye Free
- 3 cups milk of choice (I use soy)
- ¾ cup sugar
- 1/3 cup cornstarch
- ¼ tsp. salt
- ¼ cup dairy free margarine or refined coconut oil
- 2 tsp vanilla
- ¾ cup fruit of choice
- Step 1 Put cold milk, sugar, cornstarch, and salt into a sauce pan and mix
- Step 2 turn on heat to medium
- Step 3 Stirring frequently until it begins to boil
- Step 4 Turn heat to low and continue stirring for 5 minutes
- Step 5 Turn off heat
- Step 6 Add vanilla, and margarine and stir until dissolved
- Step 7 Transfer the pudding to a blender or use an immersion blender to puree in fruit
- Step 8 If making 3 colors, divide it into 3 smaller batches and put ¼ cup of fruit into each batch
- Step 9 Pour into a glass container alternating colors to get the swirl effect and let cool
- Step 10 Eat it while warm or store in the fridge
Pick one flavor or divide the recipe into 3 smaller batches to make it a rainbow swirl from 3 types of fruit. For the pudding in the picture, I divided the pudding into thirds and added ¼ cup of raspberries, blueberries, and pineapple to each part. Since the pineapple wasn’t colorful enough, I also added a dash of turmeric to that one. You can’t taste the turmeric if you only add a dash, but it gives it a beautiful yellow color. You can use a regular blender, but I think that an immersion blender is the easier for this recipe.
Experiment with different fruits and combinations of fruit to make your own unique colors, just don’t use more than ¼ cup in each batch if you are dividing it into thirds or ¾ cup of fruit in a whole batch of pudding. If you use more, it still tastes great, but it won’t set and it is more like a smoothie than pudding. Frozen fruit also work great for this recipe!
This make a great gluten/ dairy free dessert for parties or special occasions like Easter. Let me know what fruit you like best!
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Are you looking for another gluten free, dye free, vegan dessert? You will love these Salted Chocolate Peanut Butter Bombs!