Eggless Coffee Pudding: An incredibly simple yet delicious pudding that takes 4 ingredients and less than 15 minutes to prepare on the stovetop and a few hours to chill.
I like to serve this coffee pudding with vanilla ice cream or whipped cream. You can also serve this with these mini chocolate puff pastries.
Pudding is mostly a creamy, sweet dessert made of milk or fruit juice, sweetener, and a thickening agent such as egg, cornstarch, gelatin, rice, bread, chia seed, basil seed, or tapioca/sago.
This eggless coffee pudding is creamy, luscious, and not too sweet. Making this treat is so easy. Perfect for those times when you want a quick fix dessert.
Storage: This homemade coffee pudding can be stored in the refrigerator for up to 3 days.
Now let's see how did I make it!
More quick desserts
Ingredients You'll Need
Milk: use full-fat whole milk. A lighter milk will make the pudding thin.
Coffee: instant coffee
Sweetener: granulated sugar
Thickener: cornstarch/cornflour
Water: room temperature, filtered water
Coffee Pudding Preparations Step by Step
- Take instant coffee powder in a bowl, add about 2 tablespoon of water to it. Mix well and keep the mixture aside.
- Similarly, take cornstarch in another bowl and add ¼ cup of water to it. Stir well and keep aside.
- Take milk In a saucepot and start boiling it on medium flame.
- Once the milk starts to boil add sugar and coffee mix. Stir and continue to boil over medium flame until the sugar dissolves completely.
- Now stir the cornstarch slurry once and then gradually add it to the boiling milk while stirring or whisking constantly and vigorously to avoid any lump formation.
- Continue to boil on low to medium flame and stir continuously until it reaches a thick but flowing consistency.
- Turn off the flame and transfer the mixture to a bowl and cover with a plastic wrap. Then refrigerate until chilled, at least 2 hours.
- Serve the pudding chilled.
Notes
- Use full-fat, whole dairy milk. Any lighter milk can make the pudding thin.
- While cooking makes sure to stir or whisk continuously to avoid forming lumps. If any lumps form, remove it or strain the mixture.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Eggless Coffee Pudding | Coffee Pudding
Equipment
- Saucepot
Ingredients
- 1 tablespoon instant coffee powder
- 3 teaspoon cornstarch/cornflour
- 2 cups whole milk or 500 ml
- ¼ cup sugar
- water 2 tablespoon + ¼ cup
- Choco chips for garnishing (optional)
Instructions
- Take instant coffee powder in a bowl, add about 2 tablespoon of water to it. Mix well and keep the mixture aside.
- Similarly, take cornstarch in another bowl and add ¼ cup of water to it. Stir well and keep aside.
- Take milk In a saucepot and start boiling it on medium flame.
- Once the milk starts to boil add sugar and coffee mix. Stir and continue to boil over medium flame until the sugar dissolves completely.
- Now stir the cornstarch slurry once and then gradually add it to the boiling milk while stirring or whisking constantly and vigorously to avoid any lump formation.
- Continue to boil on low to medium flame and stir continuously until it reaches a thick but flowing consistency.
- Turn off the flame and transfer the mixture to a bowl and cover with a plastic wrap. Then refrigerate until chilled, at least 2 hours.
- Serve the pudding chilled by sprinkling some choco chips on top.
Notes
- Use full-fat, whole dairy milk. Any lighter milk may make the pudding thin.
- While cooking makes sure to stir or whisk continuously to avoid forming lumps. If any lumps form, remove it or strain the mixture.
Tamilan Amithesh
Mam should we freeze or just normally refrigerate the pudding mam?
Geetanjali
Hi Tamilan! Just refrigerate it.