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.
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.
I like to serve this coffee pudding with vanilla ice cream or whipped cream.
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 tbsp 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
INGREDIENTS ( 1 CUP = 250 ML )
- 1 tbsp instant coffee powder
- 3 tsp cornstarch/cornflour
- 2 cups whole milk or 500 ml
- ¼ cup sugar
- water 2 tbsp + ¼ cup
- Choco chips for garnishing (optional)
INSTRUCTIONS
- Take instant coffee powder in a bowl, add about 2 tbsp 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.
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