Easy Eggless Coffee Pudding: A simple, creamy coffee pudding that uses just four main ingredients and comes together on the stovetop in under 15 minutes, then chills for a few hours.
This coffee pudding is lovely served with a scoop of vanilla ice cream or a dollop of whipped cream. For a crunchy side, try it with cinnamon toast. The texture is silky and luscious without being overly sweet, making it a great quick dessert when you want something satisfying in a hurry.
Pudding typically combines milk (or fruit juice), a sweetener, and a thickening agent. This eggless version relies on cornstarch for body and instant coffee for flavor. It stores well in the refrigerator for up to three days.
Ingredients You’ll Need
- Milk: Use full-fat whole milk for the creamiest result; lower-fat milks will produce a thinner pudding.
- Coffee: Instant coffee powder for a clear, rich coffee flavor.
- Sweetener: Granulated sugar to taste.
- Thickener: Cornstarch (cornflour) to set the pudding.
- Water: Room-temperature, filtered water to dissolve coffee and cornstarch.
Coffee Pudding Preparations Step by Step
- Combine 1 tablespoon of instant coffee powder with about 2 tablespoons of water in a small bowl. Stir until dissolved and set aside.
- In a separate bowl, mix the cornstarch with 1/4 cup water to make a smooth slurry. Set aside.
- Pour the milk into a saucepot and heat over medium flame until it begins to simmer.
- When the milk starts to boil, add the sugar and the dissolved coffee. Stir well and continue to simmer until the sugar is fully dissolved.
- Give the cornstarch slurry a quick stir, then slowly pour it into the simmering milk while whisking constantly and vigorously to prevent lumps.
- Reduce the heat to low–medium and continue stirring until the mixture thickens to a flowing but noticeably thick consistency.
- Remove the pot from the heat. Transfer the pudding to a bowl, cover with plastic wrap so the surface is protected from skinning, and refrigerate until fully chilled, at least 2 hours.
- Serve chilled, optionally garnished with chocolate chips or a light dusting of cocoa powder.
- Storage: Keep covered in the refrigerator for up to 3 days. Stir gently before serving if the texture settles.
- Tip: If any small lumps form, pass the warm pudding through a fine mesh strainer before cooling to ensure a silky finish.
Notes
- Full-fat whole milk gives the best, creamiest texture. Reduce-fat milks often result in a thinner set.
- Constant stirring when adding the cornstarch and while cooking prevents lumps and ensures an even texture. Strain if necessary.
You may also enjoy these recipes:
- Egg Pudding
- Peanut Butter Milkshake
- Mango Mahalabia
- Biscuit Cake
If you try this recipe, please leave a comment and rating to help others who want to make it.
Recipe
Eggless Coffee Pudding | Coffee Pudding
Equipment
- Saucepot
Ingredients
- 1 tablespoon instant coffee powder
- 3 teaspoons cornstarch/cornflour
- 2 cups whole milk (or 500 ml)
- 1/4 cup sugar
- Water: 2 tablespoons + 1/4 cup
- Choco chips for garnish (optional)
Instructions
- Dissolve 1 tablespoon instant coffee in about 2 tablespoons water and set aside.
- Mix 3 teaspoons cornstarch with 1/4 cup water to form a smooth slurry and set aside.
- Heat 2 cups whole milk in a saucepot over medium heat until it comes to a simmer.
- Add 1/4 cup sugar and the dissolved coffee to the milk. Stir until the sugar dissolves completely.
- Stir the cornstarch slurry once, then slowly add it to the simmering milk while whisking continuously to prevent lumps.
- Cook on low–medium heat, stirring constantly, until the mixture thickens to a flowing but thick consistency.
- Remove from heat, transfer to a bowl, cover, and refrigerate for at least 2 hours until chilled and set.
- Serve chilled, sprinkled with choco chips if desired.
Notes
- Whole milk gives the best texture; lower-fat milks may yield a thinner pudding.
- Stir or whisk constantly while adding cornstarch and while cooking to avoid lumps. Strain if needed for a perfectly smooth finish.
Nutrition Disclaimer:
Nutrition information is an estimate. Values will vary depending on the exact ingredients and brands used. For precise information, consult a nutrition calculator or a registered dietitian.