Easy 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 Air Fryer Cinnamon Toast.
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.
This homemade coffee pudding can be stored in the refrigerator for up to 3 days.
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.
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If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
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.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Tamilan Amithesh says
Mam should we freeze or just normally refrigerate the pudding mam?
Geetanjali says
Hi Tamilan! Just refrigerate it.