Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Coffee Pudding
Serves 2
It takes 60 min for the refrigerated version, that gives a real puddin consistency.
Total Time
5 min
Total Time
5 min
  1. 1/2 cups water (cold or room temperature)
  2. 3-4 tsp instant coffee
  3. 1 persimmon (keep in the fridge for an hour or two before making coffee pudding)
  4. 2 bananas (keep in the fridge for an hour or two before making coffee pudding)
  5. 3 TBSP unsweetened cocoa powder
  1. persimmon slices or chunks
  2. cocoa nibs
  3. coconut shavings
  4. pomegranate seeds
  1. Dissolve the coffee in the water. Don't worry if it doesn't dissolve completely.
  2. Chop persimons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favourite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the yelly-like consistency.
  1. The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That's also super delicious.
  2. The dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
  3. You can use any kind of persimmon. I'm using a firm vanilla persimmon, but you can use the gooey hachiya too, just make sure it's ripe enough.
Use Your Noodles


Use Your Noodles - Coffee Pudding