Vegan Coffee Pudding
By IFB | November 18, 2023
Vegan Coffee Pudding
Prep time: 30 mins
Cook time: 7 mins
Ingredients:
- 400gms coconut cream
- 75gms coconut sugar
- 40gms corn-starch
- 200gms coconut milk
- 1 ½tsp instant coffee powder
Preparation:
- Fill the mould with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
- In a heavy bottom pan add all the ingredients and whisk. Simmer over low heat for 5-7 mins, whisking constantly, until it begins to thicken like custard. It begins to thicken quite suddenly as large bubbles begin to form. Keep stirring. Don't let it thicken too much; the consistency should be mayonnaise like.
- Take off the flame, whisk well, strain and pour into the prepared mould. Tap to remove bubbles if any.
- Cool for 30 mins on the counter, then refrigerate for 6-8 hours or overnight. Cover about 2 hours after the mould has been in the fridge so you don't trap the condensation.
- To de-mould, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter and serve.
(1770)
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