Measure out 2 cups of unsweetened almond milk, 1/4 cup of cornstarch, 1/4 cup of maple syrup (or sweetener of choice), and 1 teaspoon of vanilla extract. Optionally, prepare any desired toppings such as berries, chopped nuts, or shredded coconut.

In a small bowl, combine the cornstarch with a small amount of almond milk, whisking until smooth and no lumps remain.

In a saucepan, heat the remaining almond milk over medium heat until warm but not boiling.

Pour the cornstarch mixture into the warm almond milk while whisking continuously to prevent clumps from forming.

Continue to whisk the mixture over medium heat until it begins to thicken, about 3-5 minutes. Ensure the pudding reaches a smooth and thick consistency.

Once thickened, add the maple syrup (or preferred sweetener) and vanilla extract to the pudding, stirring until well combined.

Remove the pudding from the heat and let it cool slightly before transferring to serving dishes or glasses.

For a firmer texture, refrigerate the pudding for at least an hour before serving.

Before serving, garnish the pudding with your desired toppings such as fresh berries, chopped nuts, or shredded coconut.

Serve the almond milk pudding chilled or at room temperature, and enjoy!