Vegan Oat Milk Latte Pudding



15 min


20 min



* PLUS Chilling time
Vegan Oat Milk Latte Pudding

(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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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
  • 2 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 55 mg.