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Vegan Oat Milk Latte Pudding

11

  • Prep Time15 min
  • Total Time20 min
  • Makes4 servings
*PLUS Chilling time
https://chatelaine.com/recipes/recipe-collections/vegan-dessert-recipes/

(Photography by Erik Putz. Food styling by Eshun Mott. Prop styling by Emily Howes. Art direction by Aimee Nishitoba)

Chatelaine Triple Tested

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.

Looking for more pudding recipes? Here's a collection of our favourites.

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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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