A few days ago I was craving some Jello pudding. No problem, I'll just substitute soy milk for the cow's milk in the recipe. Into the cart the box went and it wasn't until I got home and that I saw on the box "will not work with soy milk." Doh!!
Googling soy milk and instant pudding mix yielded indefinite results, from not coagulating at all to coagulating ok. I'm thinking, ok I have a chemistry degree, I'm a good cook, wonder if I can solve this. I looked at the ingredients and saw cornstarch as the lead ingredient. Bingo!! I heated up the soy milk and then followed the box directions. The result? Success!!!
So here's how you do it:
Take 1.5 cups soy milk (instead of cups), heat it up to about 170 F and follow the directions on the box. Chill for a few hours and voila, you have pudding!
I used Jello Chocolate Sugar free, fat free pudding mix and Pistachio pudding and both worked. The soy milk is Silk Original.