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:
Vegan Coffee Pudding Pots (GF)
- 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)
- 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
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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
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.
Can you use arrowroot instead of corn starch?
Yes, though the texture will be slightly different!
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.
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!