Vegan Oat Milk Latte Pudding


  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
*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)

Chatelaine Triple Tested

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


  • 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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