Vegan Oat Milk Latte Pudding
11
- Prep Time15 min
- Total Time20 min
- Makes4 servings
(Photography by Erik Putz. Food styling by Eshun Mott. Prop styling by Emily Howes. Art direction by Aimee Nishitoba)
This plant-based milky whipped pudding is a dream.
Ingredients
2 cups barista-style oat milk, divided
3 tbsp granulated sugar
3 tbsp cornstarch
1 tbsp refined coconut oil
1 tsp unsweetened cocoa powder, (optional)
1 tsp vanilla
1/2 to 1 tsp instant espresso powder
Instructions
Combine 1 ½ cups oat milk with sugar in a saucepan set over medium. Cook, whisking occasionally, until mixture comes to a simmer, 4 to 5 min.
Whisk remaining ½ cup oat milk with cornstarch in a small bowl until dissolved. Slowly pour into simmering oat milk mixture, whisking until smooth. Reduce heat to medium-low; whisk constantly until mixture coats the back of a wooden spoon, 1 to 2 min. Remove from heat and stir in coconut oil.
Reserve ¼ cup pudding in a small bowl. Stir cocoa powder, vanilla and ½ tsp espresso powder into remaining hot pudding until dissolved. Taste, then add remaining ½ tsp espresso powder, if desired. Divide between 4 double-espresso cups.
Scrape reserved pudding into a resealable bag. Snip off 2 mm from one corner of bag. Pipe dots onto surface of each pudding. Using a toothpick, swirl surface to create latte art. Cover each cup with plastic and refrigerate until chilled, about 3 hours or overnight.
Nutrition (per serving)
Calories 170, Protein 2g, Carbohydrates 24g, Fat 7g, Fibre 1g, Sodium 55mg.
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