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)
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
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.
JoAnn
I was wondering if silken tofu could be added to this pudding pots to make them a mousse. Any thoughts?
Rhian Williams
Hi, yes I'm sure that would work! Just make sure to add extra maple syrup and some chicory too.
Misrii - Homemade Food
thanks for all your wonderful recipes and ideas.
http://www.misrii.com/
Anonymous
These look perfect for summer!
Rhian Williams
Thank you!
Anjali
Hi, Rhian! I'm always on the look-out for the perfect vegan pudding recipe and this looks promising. Would you happen to know if there is any other thickener that would work as well as the cornflour, which some in my household can't tolerate? Grateful for your ideas.
Best,
Anjali
Rhian Williams
Hi Anjali, that's wonderful thank you so much! You could use potato starch instead of cornflour! Hope that helps 🙂
E
Agar agar is also another alternative
🙂
Rhian Williams
Yes good idea thanks for sharing!