By Karyl Laeving. Updated January 21, 2026. ⭐⭐⭐⭐⭐ from 214 votes
This High Protein Chocolate Milk Pudding is luxuriously creamy, deeply chocolatey, and secretly packed with protein. It tastes like classic chocolate pudding but fuels your body like a smart snack or dessert you can feel great about.
Table of Contents
About This Recipe
What It Is
High Protein Chocolate Milk Pudding is a no bake, stovetop pudding made with chocolate milk, Greek yogurt, cocoa, and protein powder. It sets into a silky spoonable texture that feels indulgent but delivers serious nutrition.
Why It Works
Cornstarch creates a classic pudding structure while Greek yogurt and protein powder add body, creaminess, and protein. Adding the protein off heat keeps the texture smooth and prevents chalkiness. Chilling allows flavors to deepen and the pudding to fully set.
When to Make It
This recipe shines as a post workout snack, healthy dessert, make ahead lunchbox treat, or evening chocolate craving fix. It works year round and feels equally right after dinner or straight from the fridge at midnight.
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High Protein Chocolate Milk Pudding
- Total Time: 1 hour 12 minutes
- Yield: 4 servings
Description
A silky, chocolatey High Protein Chocolate Milk Pudding made with chocolate milk, Greek yogurt, cocoa, and protein powder. It sets up creamy and spoonable, tastes like classic pudding, and works perfectly for make-ahead snacks or healthy dessert.
Ingredients
Chocolate milk: 1 1/2 cups (360 ml)
Unsweetened cocoa powder: 2 tablespoons (10 g)
Cornstarch (or arrowroot): 2 tablespoons (16 g)
Maple syrup or honey: 2 to 3 tablespoons (30 to 45 ml), to taste
Fine salt: 1 pinch
Vanilla extract: 1 teaspoon (5 ml)
Chocolate protein powder: 1 scoop (about 30 g)
Plain Greek yogurt (0 to 2% or full-fat): 3/4 cup (170 g)
Instructions
1. Whisk chocolate milk, cocoa powder, cornstarch, maple syrup (start with 2 tablespoons), and salt in a medium saucepan until completely smooth.
2. Cook over medium heat, whisking constantly, for 5 to 7 minutes until thick, glossy, and gently bubbling. It should coat the back of a spoon.
3. Remove from heat and whisk in vanilla extract.
4. Let the mixture cool for 2 minutes, then whisk in the protein powder until smooth.
5. Whisk in the Greek yogurt until fully creamy with no lumps.
6. Divide into 4 small jars or bowls. Press parchment or plastic wrap directly on the surface if you want to prevent a skin.
7. Chill 1 to 2 hours until set. Serve cold with berries, shaved chocolate, or a dollop of Greek yogurt.
Notes
Add protein powder off heat to prevent graininess.
If the pudding gets too thick, whisk in 1 to 2 tablespoons (15 to 30 ml) extra milk until smooth.
Sweetness depends on your chocolate milk and protein powder. Taste before chilling and adjust sweetener as needed.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (about 120 g)
- Calories: 185
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 10 mg
Why You’ll Love It
- Ultra creamy with real chocolate flavor
- High protein without tasting like protein
- Kid friendly and naturally sweetened
- Make ahead and meal prep friendly
- No eggs, no baking, no stress
Key Ingredients & Notes
Chocolate Milk
Chocolate milk brings built in cocoa flavor and natural sweetness. Choose low sugar or high protein chocolate milk if desired. For dairy free, unsweetened almond or oat milk works beautifully.
Greek Yogurt
Greek yogurt adds tang, thickness, and protein. Full fat gives the creamiest texture but low fat works well too. For a smoother finish, whisk thoroughly before adding.
Chocolate Protein Powder
Use a protein powder you already love the taste of. Whey or plant based both work. Add it off heat to avoid graininess.
Cocoa Powder
Unsweetened cocoa powder deepens the chocolate flavor. Dutch process gives a darker, smoother taste.
Cornstarch
This creates classic pudding texture without eggs. Arrowroot or tapioca starch can be substituted one to one.
Sweetener
Maple syrup or honey balance the cocoa bitterness. Adjust to taste depending on your milk and protein powder.
For ingredient science and cocoa tips, King Arthur Baking explains cocoa powder differences clearly and accessibly.
How to Make High Protein Chocolate Milk Pudding
- In a medium saucepan, whisk together chocolate milk, cocoa powder, cornstarch, maple syrup, and salt until completely smooth and lump free.
- Place the saucepan over medium heat. Cook while whisking constantly for 5 to 7 minutes until the mixture thickens and coats the back of a spoon. Look for gentle bubbles and a glossy finish.
- Remove from heat. Immediately whisk in vanilla extract.
- Add protein powder and Greek yogurt. Whisk vigorously until fully smooth and creamy with no visible specks.
- Pour pudding into four small jars or bowls. Press parchment directly on the surface if you want to prevent skin formation.
- Chill for 1 to 2 hours until set. Serve cold with toppings of choice.
Pro Tips for Success
- Whisk the cornstarch cold before heating to avoid lumps
- Do not boil aggressively or the pudding can turn gummy
- Always add protein powder off heat
- Use a silicone whisk for smoother texture
- Chill at least one hour for best flavor and structure
- If pudding thickens too much, whisk in a splash of milk
- Taste before chilling and adjust sweetness if needed
Variations & Substitutions
Extra High Protein
Fold in blended cottage cheese for even more protein and a cheesecake like texture. This pairs beautifully with chocolate.
Vegan Version
Use plant milk, dairy free yogurt, and vegan protein powder. Sweeten with maple syrup.
Mocha Pudding
Add 1 teaspoon instant espresso powder for a rich coffee note.
Peanut Butter Chocolate
Swirl in natural peanut butter just before chilling.
Fruit Layered Cups
Layer with berries like in this Strawberry Yogurt Parfait (High Protein Breakfast) for a balanced dessert.
Serving & Storage
Serving Ideas
Top with shaved dark chocolate, raspberries, whipped Greek yogurt, or cacao nibs. Serve chilled for the best texture.
Refrigeration
Store covered in the refrigerator for up to 4 days.
Freezing
Freezing is not recommended as it affects texture, but it can be blended frozen into a chocolate protein shake.
Reheating
This pudding is best served cold and does not require reheating.
For food safety and dairy storage guidance, Healthline offers clear and reliable recommendations.
Conclusion
This High Protein Chocolate Milk Pudding proves that healthy desserts can be rich, creamy, and deeply satisfying. It is simple enough for busy weekdays yet elegant enough for entertaining. If you love protein desserts, also try High Protein Chocolate Yogurt Ice Cream (No Churn!) or No Bake Chocolate Protein Bars (5 Ingredient Snack) for more chocolate forward inspiration.
If you make this recipe, leave a rating, drop a comment, and share your creation. Tag us and sign up for the Flavor and Recipes newsletter for more high protein treats.
FAQs
Can I make this without protein powder?
Yes. Replace the protein powder with an extra half cup of Greek yogurt or blended cottage cheese. The pudding will still be thick and creamy.
Does this taste like protein pudding?
No. When made correctly, it tastes like classic chocolate pudding with a rich cocoa flavor and smooth finish.
Can kids eat this?
Absolutely. It is naturally sweetened, caffeine free, and family friendly.
Why did my pudding turn grainy?
Protein powder was likely added while the mixture was too hot. Always remove from heat first.
Can I use chocolate chips instead of cocoa powder?
You can melt 2 ounces of dark chocolate into the hot milk, but reduce sweetener slightly.
