Vegan Coffee Pudding Recipe

If you’re the kind of person who lives for the rich aroma of coffee and loves it in all forms—from cappuccinos to cakes—then you’re in for a real treat. This Vegan Coffee Pudding Recipe is the kind of dessert that feels fancy but is secretly simple. Think of it as panna cotta’s more relaxed, plant-based cousin.

It’s where luscious coconut cream meets the deep, soul-warming taste of coffee, all set into a silky, creamy pudding with the help of cornstarch. No gelatin. No agar agar. Just five wholesome ingredients and a bit of whisking magic.

Let’s dive into the creation of this gorgeous dessert.

What Makes This Vegan Coffee Pudding Special?

This pudding is unique because it brings together the velvety texture of traditional pudding and the subtle jiggle of panna cotta—all without animal products. It’s completely plant-based and doesn’t rely on any complicated techniques or obscure ingredients. It’s one of those desserts that looks elegant and tastes luxurious, but is totally beginner-friendly.

Ingredients You’ll Need

The ingredient list is refreshingly short and easy to find:

• 400g coconut cream (23% fat): This gives the pudding its rich, creamy base.

• 75g coconut sugar: Adds natural sweetness with a hint of caramel depth.

• 40g cornstarch: The key thickening agent that gives the pudding its luscious body.

• 200g coconut milk: Helps lighten the texture while keeping it creamy.

• 1.5 tsp instant coffee powder: Brings a strong coffee punch to the dessert.

That’s it! Just five ingredients. No fuss, no fancy gadgets—just a pot, a whisk, and a mold.

Step-by-Step Instructions

Step 1: Prep the Mold

Start by prepping your pudding mold. Rinse it with water and shake out the excess. Don’t dry it—the thin layer of moisture helps the pudding release smoothly later on.

Step 2: Whisk It All Together

In a heavy-bottomed saucepan, add the coconut cream, coconut sugar, cornstarch, coconut milk, and instant coffee powder. Whisk everything until smooth. You want no lumps here—the smoother the mixture, the better the final texture.

Step 3: Heat Gently and Stir Constantly

Place the pan over low heat. Stir continuously for 5 to 7 minutes. At first, it might feel like nothing’s happening, but stay patient. All of a sudden, you’ll see the mixture begin to thicken quickly, and large bubbles will start to rise. This is your cue: keep stirring!

You’re aiming for a thick, custard-like consistency—something similar to mayonnaise. If it thickens too much, it might turn rubbery after chilling, so keep an eye on it.

Step 4: Strain and Pour

Once thickened, take the mixture off the heat and give it a good whisk to ensure everything is silky smooth. Strain the mixture to get rid of any tiny lumps. Then, pour it into the prepared mold. Give the mold a gentle tap on the counter to release any air bubbles.

Step 5: Let It Set

Let the pudding cool on the counter for about 30 minutes. Then transfer it to the refrigerator. Let it chill for 6 to 8 hours, but if you can wait, overnight is best. After a couple of hours, cover it lightly to avoid trapping condensation on the surface.

Step 6: Demold and Serve

To unmold, run a thin knife along the edge if needed. Place your serving plate on top, flip it, and gently shake. You’ll hear a gentle “plop” as the pudding releases—so satisfying!

Pro Tips for Perfect Vegan Coffee Pudding

• Don’t rush the heating: Cornstarch needs time and heat to activate. But go low and slow, or it may burn or clump.

• Whisk constantly: This ensures even thickening and a smooth, creamy texture.

• Straining is key: It helps you achieve that luxurious finish with no accidental lumps.

• Use high-fat coconut cream: It’s essential for that luscious, melt-in-your-mouth texture.

• Chill thoroughly: The longer the chill, the better the wobble!

Easy Variations

Want to mix things up a bit?

• Vanilla Bean Dream: Skip the coffee and add a split vanilla bean or a teaspoon of vanilla extract for a more delicate flavor.

• Mocha Madness: Add a teaspoon of cocoa powder with the coffee for a mocha twist.

• Spiced Up: Add a dash of cinnamon or cardamom for a warm and cozy version.

Why You’ll Love This Vegan Dessert

This pudding isn’t just a treat for your taste buds—it’s also a feast for the eyes. It sets beautifully, slices cleanly, and looks elegant on any dessert platter. But beyond that, it’s:

• 100% dairy-free and egg-free

• Naturally sweetened with coconut sugar

• Quick to make (under 15 minutes of active time)

• Perfect for dinner parties or solo indulgence

• Easily customizable

Serving Suggestions

Serve the pudding as is or elevate it further with:

• A dusting of cocoa powder

• A drizzle of maple syrup

• A sprinkle of crushed nuts

• A few coffee beans or chocolate curls for garnish

Pair it with a strong espresso, and you’ve got the perfect end to any meal.

Storage and Shelf Life

This vegan coffee pudding can be stored in the fridge for up to 3 days. Make sure it’s covered to prevent it from absorbing fridge odors. It doesn’t freeze well due to the cornstarch, so it’s best enjoyed fresh.

Final Thoughts

This Vegan Coffee Pudding Recipe proves that simple ingredients can create stunning desserts. It’s indulgent without being over-the-top, sweet but not cloying, and silky with just the right amount of jiggle. Whether you’re hosting friends, treating yourself, or exploring more plant-based recipes, this pudding is a total winner.

So go ahead—whisk it, chill it, and serve it with pride. You’re just a few steps away from coffee dessert heaven!

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Vegan Coffee Pudding Recipe

Indulge in this creamy Vegan Coffee Pudding made with just 5 ingredients. Rich, plant-based, and easy to make, it's the perfect coffee dessert!

Type: Dessert

Cuisine: Vegan, Plant-Based

Keywords: vegan coffee pudding, plant-based dessert, coconut cream pudding, dairy-free pudding, easy vegan recipe

Recipe Yield: 3–4 servings

Calories: Approximately 280–320 per serving (based on serving size and ingredients used)

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes (plus 6-8 hours chilling time)

Recipe Ingredients:

• 400g coconut cream (23% fat)
• 75g coconut sugar
• 40g cornstarch
• 200g coconut milk (e.g., Only Earth)
• 1.5 tsp instant coffee powder

Recipe Instructions:

Prep the Mold:

Start by prepping your pudding mold. Rinse it with water and shake out the excess. Don’t dry it—the thin layer of moisture helps the pudding release smoothly later on.

Whisk It All Together:

In a heavy-bottomed saucepan, add the coconut cream, coconut sugar, cornstarch, coconut milk, and instant coffee powder. Whisk everything until smooth. You want no lumps here—the smoother the mixture, the better the final texture.

Heat Gently and Stir Constantly:

Place the pan over low heat. Stir continuously for 5 to 7 minutes. At first, it might feel like nothing’s happening, but stay patient. All of a sudden, you’ll see the mixture begin to thicken quickly, and large bubbles will start to rise. This is your cue: keep stirring! You’re aiming for a thick, custard-like consistency—something similar to mayonnaise. If it thickens too much, it might turn rubbery after chilling, so keep an eye on it.

Strain and Pour:

Once thickened, take the mixture off the heat and give it a good whisk to ensure everything is silky smooth. Strain the mixture to get rid of any tiny lumps. Then, pour it into the prepared mold. Give the mold a gentle tap on the counter to release any air bubbles.

Let It Set:

Let the pudding cool on the counter for about 30 minutes. Then transfer it to the refrigerator. Let it chill for 6 to 8 hours, but if you can wait, overnight is best. After a couple of hours, cover it lightly to avoid trapping condensation on the surface.

Demold and Serve:

To unmold, run a thin knife along the edge if needed. Place your serving plate on top, flip it, and gently shake. You’ll hear a gentle “plop” as the pudding releases—so satisfying!