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    Recipes » Recipes

    Vegan Coffee Pudding Pots (GF)

    Last updated - July 14, 2021; Published - December 18, 2017 By Rhian Williams 15 Comments

    Jump to Recipe Print Recipe

    These Vegan Coffee Pudding Pots make a great effortless dessert. They're:

    • quick and easy to make
    • rich and indulgent
    • require just 4 ingredients!

    Vegan Coffee Pudding Pots (GF)

    These recipe for these Vegan Coffee Pudding Pots was inspired by a similar recipe I used to make these Chocolate Pudding Pots and these Salted Caramel Pudding Pots.

    I love the recipe as, unlike a lot of vegan puddings, it doesn’t require a blender, and doesn't involve any avocados.

    Vegan Coffee Pudding Pots (GF)

    The base is made with cashew milk, which is so naturally rich, sweet and creamy. Oat milk would also work for a nut-free version.

    All you need to do is mix together all the ingredients before heating, then heat in a pan until thick and creamy.

    Vegan Coffee Pudding Pots (GF)

    Cornflour (cornstarch) acts as a thickening ingredient, and be careful to make sure it has completely dissolved in the milk before heating, as if it's not properly mixed through you may end up with a lumpy pudding!

    I try to stay away from coffee, so I actually used chicory powder. Chicory powder is made from ground chicory root and has a bitter, coffee-like flavour. It also supposedly contains lots of health benefits.

    Vegan Coffee Pudding Pots (GF)

    As these Coffee Pudding Pots are refined sugar free, gluten-free, oil-free and easily nut-free, they're great for giving to guests as they cover a wide range of dietary requirements.

    These Vegan Coffee Pudding Pots also work really well made in advance, so they’re a wonderful dessert that can be prepared ahead if you’re entertaining.

    Vegan Coffee Pudding Pots (GF)

    Looking for more easy make-ahead desserts perfect for entertaining? You might like my:

    • Matcha Panna Cotta
    • Chocolate Cherry Trifle
    • Black Sesame Crème Caramel
    • Strawberry Trifle
    • Salted Caramel Pudding Pots
    • Chocolate Pudding Pots
    • Mississippi Mud Pie

    Vegan Coffee Pudding Pots (GF)

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make these Vegan Coffee Pudding Pots:

    measuring jug

    Vegan Coffee Pudding Pots (GF)

    Vegan Coffee Pudding Pots (GF)

    These Vegan Coffee Pudding Pots make a great effortless dessert. They're quick and easy to make, rich and indulgent and require just 4 ingredients!
    4.19 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: vegan coffee dessert, vegan coffee pudding
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 5
    Calories: 93kcal
    Author: Rhian Williams

    Ingredients

    • 500 ml (2 cups) unsweetened cashew milk (or sub any other milk - oat milk is a great nut-free substitute)
    • 2 tablespoons chicory powder (or sub equal amount instant coffee)
    • 5 tablespoons maple syrup to taste (or sub any other sweetener)
    • 5 heaped teaspoons cornflour (cornstarch)

    Instructions

    • Add all ingredients to a pan and mix very well (before heating)
    • Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed
    • Taste and adjust flavours accordingly (more chicory for coffee flavour, more maple syrup for sweetness etc)
    • Transfer to little pots or glasses and leave to cool before chilling in the fridge for a few hours before serving
    • Keeps covered in the fridge for up to a few days
    Nutrition Facts
    Vegan Coffee Pudding Pots (GF)
    Amount Per Serving
    Calories 93
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Bea

      June 18, 2019 at 3:45 pm

      Can't seem to get this to work 🙁 I have been stirring it on low heat for over 20 minutes and nothing! Tried a higher heat and didn't work, and even tried more corn flour but just doesn't seem to work for me

      Reply
      • Rhian Williams

        June 19, 2019 at 12:53 am

        As long as it's thickened a little bit since you started, pouring it into the cups then putting it in the fridge for a few hours will make it firm up.

    2. Debbie

      June 08, 2020 at 6:10 pm

      Can you use arrowroot instead of corn starch?

      Reply
      • Rhian Williams

        June 08, 2020 at 6:15 pm

        Yes, though the texture will be slightly different!

    3. CJ

      August 04, 2021 at 8:42 am

      The measurement of "5 heaped teaspoons cornflour (cornstarch)" isn't sufficiently specific for me to attempt this (or the other pudding) recipes. That could be anywhere from 7 to 12 actual teaspoons. I wish there was a clear, repeatable measurement as part of the pudding recipes.

      Reply
      • Rhian Williams

        August 04, 2021 at 1:33 pm

        Thank you so much for your feedback. 1 teaspoon is 5g, 1 heaped teaspoon is 10g, so in total it would be 50g cornflour (cornstarch). I hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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