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:

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!

3.85 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: vegan coffee dessert, vegan coffee pudding

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 93kcal

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!

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