Vegan Coffee Pudding

Vegan Coffee Pudding

Amanda TengSep 11, '20

Silky and creamy coffee milk pudding with the fragrance of vanilla is the pudding that makes you happy! 😋🤗
Made from whole soybeans and real Robusta and Arabica coffee, @vitasoysg’s Iced Coffee Soy Milk is your super fast soy latte from the fridge! Follow this recipe by @delia.v.sg

Coffee Pudding Ingredients

Methods

  1. In a saucepan, whisk together vanilla bean, custard powder and coconut cream.
  2. Add Vitasoy coffee soy milk bit by bit while whisk to FULLY dissolve the custard powder.
  3. Heat the saucepan on medium heat while stirring constantly and bring the mixture to a boil.
  4. Remove from heat and pour into desired ramekins.
  5. Let the pudding mixture cool at room temperature for 20 mins before chilling in the refrigerator for at least 2 hours.

Pandan Gula Melaka Syrup Ingredients

  • 150g Gula melaka, chopped
  • 70g Water
  • 3 Pandan leaves, bundled into a knot

Methods

  1. Roughly dissolve gula melaka with water in a saucepan by stirring then add in the pandan knot.
  2. Heat the saucepan on medium heat and bring to a boil.
  3. Once the mixture boils, lower the heat to simmer and simmer the mixture for 5 mins.
  4. Strain the syrup to remove impurities.
  5. Let it cool and it's ready to be used.