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
• require just 4 ingredients!

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.

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.

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.

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.

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

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)

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!

4.6 from 5 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)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)2 tablespoons chicory powder (or sub equal amount instant coffee)
• 5 tablespoons maple syrup to taste (or sub any other sweetener)5 tablespoons maple syrup to taste (or sub any other sweetener)
• 5 heaped teaspoons cornflour (cornstarch)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!

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