Coffee Pudding

Name: Coffee Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2tbsp espresso; 100g brown sugar; 600ml coconut milk; 3tbsp corn starch; 40g brown sugar; 1tsp vanilla paste; 2 shots espresso; 1tsp vegetable oil for ramekins; 4 ramekins

8 steps

Prep:10minCook:15min

Do you love coffee as much as I do? If yes, then you have to try this absolutely delicious Coffee Pudding with Coffee Caramel🤤

Updated at: Thu, 17 Aug 2023 07:00:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories516.5 kcal (26%)

Total Fat37 g (53%)

Carbs49.1 g (19%)

Sugars39.9 g (44%)

Protein3.5 g (7%)

Sodium36.1 mg (2%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the coffee caramel:

2 Tbspespresso

100gbrown sugar

For the pudding

600mlcoconut milk

3 Tbspcorn starch

40gbrown sugar

1 tspvanilla paste

2 shotsespresso

1 tspvegetable oil

for ramekins

4ramekins

Instructions

Step 1

For the coffee caramel combine sugar and 2tbsp espresso in a saucepan, bring it to a boil and cook for 10 minutes on medium-low heat. Don’t mix it, otherwise, you will ruin the texture.

Step 2

When ready, divide equally between 4 ramekins, brushed with oil.

Step 3

Set aside to settle.

Step 4

Meanwhile, prepare the pudding.

Step 5

Combine cornflour with espresso, mix well to avoid any lumps.

Step 6

In the same saucepan where you cook, caramel adds milk, sugar and vanilla. Mix well, then add cornflour mixture and heat on low heat, whisking constantly, until milk starts to simmer and thicken. Set aside for a few minutes, then divide equally between ramekins.

Step 7

Cover with clingfim and place in fridge for 6 hours minimum or overnight.

Step 8

To serve, place the ramekins in a hot water for a few minutes, then cover the top with the plate and flip over. Or enjoy it directly from the ramekin.