Grey Bubble-Goo Fluff

Grey Bubble-Goo Fluff - perfect for any kids party or sleep over. 

Grey Bubble-Goo Fluff - perfect for any kids party or sleep over. 




Grey Bubble-Goo Fluff

Makes 6 servings

2 teaspoons black cocoa powder

1 small box vanilla or white chocolate instant pudding mix

2 cups skim milk

8 oz of frozen whipped dessert topping, thawed (I use all natural Truwhip)

3 cups mini marshmallows




Dairy Free Black Pudding (Vegan)
Makes 4 servings

1 tablespoon unsweetened black cacoa powder

½ cup sugar

¼ cup cornstarch

pinch of salt

2 cups regular cashew milk (You can use any milk with this, but if you use unsweetened, the pudding will not be sweet enough. You may have to add a bit more sweetener. 

1 ½ teaspoons of vanilla

1 tablespoon of coconut oil or the fat off the top of a can of coconut milk (optional – but tasty!)


Grey Bubble-Goo Fluff

In a large bowl, with a hand mixer, mix together the black cocoa powder, pudding mix and milk for 2 minutes until thickened. Gently fold in whipped topping until well mixed. Add mini marshmallow and refrigerate until ready to serve.

You can also add in a chopped up banana with the marshmallows, but I would recommend eating it that day. It is a tasty addition.

Substitution Note:  On a box of Jello Pudding mix you will notice that it says that it will NOT set up with a milk substitute such as soy milk. There a couple of reasons for this, mostly that the viscosity of milk (even skim milk) is much thicker than a soy or nut milk. Also, they don’t have as much fat or sugar, both great thickeners. To offset this, you can still use boxed instant pudding, but use 1 2/3 cups of milk and add 1 tablespoon of cornstarch. Or better yet, make your own. 


Dairy Free Black Pudding (Vegan)

Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well.

Slowly add the milk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly.

Lower the heat to a simmer, cover and simmer gently for 2-3 minutes, until pudding begins to thicken. 

Remove from the heat and whisk in the coconut oil (or cream fat) and vanilla.

Pour into 1 large bowl or 4 small serving bowls and refrigerate for at least an hour until thoroughly chilled.

Start with this base, let it cool, and then proceed as above with the whipped topping. If you want to use a dairy free whipped topping there are some great recipes on the internet. This is now a favorite pudding recipe – regardless if you are avoiding dairy or not. You won’t miss it here.


Denise Loren