5 from 48 votes
Eggless Coffee Pudding | Coffee Pudding
This eggless coffee pudding uses instant coffee, cornstarch, milk, and sugar to create a creamy, softly set dessert with a pronounced coffee flavor. The pudding achieves its smooth texture by cooking milk with coffee and sugar, then thickening it gradually with a cornstarch slurry. Chilled before serving, it can be garnished with chocolate chips for added texture and complementary flavor.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
-3 people
Course:
Dessert
Cuisine:
International
Ingredients
- 1 tablespoon instant coffee powder
- 3 teaspoon cornstarch or cornflour
- 2 cups milk or 500 ml, whole
- ¼ cup sugar
- water 2 tablespoon + ¼ cup
- chocolate chips optional, for garnishing
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.
Cup of Yum
Notes
- Use full-fat whole milk to maintain a creamy texture; lighter milk may result in a thinner pudding.
- Whisk continuously while adding the cornstarch slurry to prevent lumps from forming.
- If lumps appear, strain the mixture to ensure smoothness.
- Chill the pudding for at least 2 hours to allow it to set properly before serving.