Easy Vegan Berry and Coconut Steamed Puddings: A Comforting, Year-Round Dessert Recipe

Indulge in the ultimate cozy dessert with these delectable individual vegan berry and coconut steamed puddings. Crafted for ease and maximum comfort, these puddings evoke a wonderful sense of nostalgia. They feature a remarkably light and moist coconut sponge, perfectly paired with a vibrant, juicy mixed berry compote. What makes them truly special is their use of readily available frozen berries, ensuring you can enjoy this delightful treat any time of year.

These exquisite vegan berry and coconut steamed puddings are more than just a dessert; they are a delightful experience of comfort food, versatile enough to be savored throughout the year. The tropical essence of coconut combined with the sweet, tangy burst of berries creates a flavor profile that hints at summer days, yet few things can rival the warmth and satisfaction of a hot steamed pudding on a chilly evening. It’s truly a “stick-to-your-ribs” dessert that offers ultimate contentment.

Thanks to the clever use of frozen berries, these puddings transcend seasonal limitations. Enjoy them chilled with a scoop of creamy vegan vanilla ice cream during warmer months, or embrace tradition by serving them steaming hot with a generous pour of rich vegan custard when the weather turns cold. Their adaptable nature makes them a perfect addition to your vegan recipe repertoire, providing a reliably delicious option for any occasion.

Essential Ingredients for Your Vegan Berry and Coconut Steamed Puddings

Crafting these delicious individual puddings requires a few key ingredients, each playing a vital role in achieving that perfect balance of flavor and texture. Here’s a detailed look at what you’ll need:

Frozen Berries: The beauty of this recipe lies in its flexibility. I typically opt for a vibrant mix of frozen blackberries, raspberries, blackcurrants, and redcurrants, which offer a fantastic depth of flavor and color. However, feel free to use any variety of frozen or even fresh berries you prefer. Just keep in mind that different types of berries will impact the juiciness and sweetness of your compote. If using sweeter berries, you might slightly reduce the added sugar, and vice-versa for tart berries.

Cornstarch (Cornflour): This is a crucial thickening agent for the berry compote, ensuring it achieves a luscious, syrupy consistency rather than being too runny. I also strategically incorporate a small amount into the sponge batter. This addition contributes significantly to the sponge’s light and airy texture, making it wonderfully delicate. While arrowroot can be used as a substitute in a pinch, cornstarch generally yields the best results for both thickening and texture.

Fresh Lemon Juice: A small dash of lemon juice might seem insignificant, but it works wonders in intensifying and brightening the natural flavors of the berries, adding a subtle tang that perfectly complements their sweetness. Bottled lemon juice works perfectly fine for convenience.

Granulated Sugar: I use caster sugar for both the compote and the sponge due to its fine texture, which dissolves quickly and evenly. Standard granulated sugar will also work perfectly well. Adjust the amount slightly to your taste, especially when considering the natural sweetness of your chosen berries.

Plain (All-Purpose) Flour: This forms the base of our light sponge. While I haven’t personally tested a gluten-free version of this specific recipe, a good quality plain gluten-free flour blend would likely work. Be aware that gluten-free sponges can sometimes be a bit more crumbly, so handle them gently.

Unsweetened Desiccated Coconut: Ensure you use unsweetened desiccated coconut to control the overall sweetness of the pudding. It provides a lovely texture and a pronounced, authentic coconut flavor without being overwhelming.

Raising Agents (Baking Powder and Bicarbonate of Soda/Baking Soda): For the ultimate light and fluffy sponge, a combination of both baking powder and bicarbonate of soda is essential. These two leavening agents react differently, contributing to a balanced rise and tender crumb. It’s important not to swap one for the other, as they fulfill distinct roles in the chemical leavening process.

Neutral Oil: Any neutral-flavored oil, such as sunflower or vegetable oil, will work beautifully here. These oils contribute moisture to the sponge without imparting any strong flavors. While coconut oil can be used, be mindful that it solidifies at cooler temperatures. If you choose coconut oil, ensure your coconut drinking milk is lukewarm to prevent the oil from solidifying and potentially creating a denser sponge texture. Oils that remain liquid at room temperature typically yield a lighter result.

Coconut Drinking Milk: This specific type of coconut milk, typically found in tetra pak cartons, is much thinner and less fatty than the canned coconut milk used for cooking. Its lighter consistency is crucial for achieving the desired light texture of the sponge. Using canned coconut milk would result in an overly rich and dense pudding. Alternatively, any other non-dairy drinking milk, such as soy or almond milk, can be successfully substituted.

White Vinegar: This ingredient plays a critical role by reacting with the bicarbonate of soda (baking soda), creating carbon dioxide bubbles that make the sponge incredibly light and fluffy. Don’t worry, you won’t taste the vinegar in the final product. Lemon juice can also be used as an effective substitute.

Coconut Extract: While optional, a dash of coconut extract truly amplifies the tropical coconut flavor in the sponge, taking it to another level. If you don’t have coconut extract on hand, an equal amount of vanilla extract makes a perfectly lovely alternative.

Step-by-Step Guide: Crafting Your Steamed Berry Coconut Puddings

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

1. Prepare the Berry Compote: Begin by combining the cornstarch, cold water, and lemon juice in a medium saucepan. Stir well to ensure there are no lumps. Add the frozen berries and sugar to the pan. Place the pan over medium heat, stirring continuously, until the mixture comes to a gentle simmer. Continue to cook for approximately 5 minutes, or until the berries have softened slightly and the juices have visibly thickened to a syrupy consistency. Once ready, remove from heat and set aside to cool slightly.

2. Prepare the Pudding Wraps: Cut four individual rectangles of tin foil, each large enough to generously cover one of your pudding bowls. Critically, create a pleat in the center of each foil rectangle. This pleat is essential as it allows room for the puddings to rise during steaming without bursting the foil. Lightly grease the underside of each foil piece – this is the side that will face down onto the pudding batter.

3. Mix the Coconut Sponge Batter: In a large mixing bowl, whisk together the coconut drinking milk, neutral oil, sugar, vinegar, and coconut extract (or vanilla extract if using). Ensure these wet ingredients are well combined. Next, add the dry ingredients: desiccated coconut, baking powder, bicarbonate of soda, cornstarch, and a pinch of salt. Whisk again until just combined, then gently fold in the plain flour until a smooth batter forms. Be careful not to overmix, which can lead to a tough sponge.

4. Assemble the Puddings: Thoroughly grease four individual pudding bowls, each with a capacity of 175-250ml. Divide the prepared berry compote evenly among the four greased bowls, creating a delicious base layer. Then, carefully spoon the coconut sponge batter over the berry compote in each bowl, ensuring an even distribution.

5. Cover and Seal: Take one of your greased foil rectangles and place it, greased side down, directly over the top of each pudding bowl. Position the central pleat so it sits over the middle of the pudding. Firmly wrap the edges of the foil tightly around the rim of the bowl, creating a secure seal. This prevents steam from entering the pudding and helps it cook evenly.

6. Steam the Puddings: Arrange the prepared pudding bowls in a steamer pan or a large pot fitted with a steaming basket. Carefully pour boiling water into the steamer pan, ensuring it covers the base of the pan but does not touch the bottom of the pudding bowls. The puddings should sit above the water level, not in it. Cover the steamer with a tight-fitting lid and steam for 30-35 minutes over a low simmer. The puddings are ready when they feel firm to the touch, and a skewer inserted into the center of the sponge (avoiding the compote) comes out clean. Ensure the water level in the steamer doesn’t run dry, but resist the urge to lift the lid too frequently, as this can extend cooking time and affect the puddings’ rise.

7. Serve Immediately: Once cooked, carefully remove the puddings from the steamer. Allow them to cool for just a minute or two. Run a butter knife gently around the edges of each pudding to loosen it, then invert the pudding bowl onto a serving plate. You might need to give the bowl a firm tap or shake to help the pudding release cleanly. Serve these warm, comforting berry and coconut steamed puddings immediately, ideally with your favorite vegan custard, cream, or a scoop of vegan vanilla ice cream.

Top Tips for Perfect Vegan Steamed Puddings

Achieving perfectly light and moist steamed puddings is easy with these helpful hints:

• Embrace Metric Measurements: For all my baking recipes, including this one, I wholeheartedly recommend using metric measurements with a digital scale. Unlike volumetric cup measurements, grams offer superior accuracy and consistency, which are crucial for baking success. Using a scale also tends to be far less messy and yields more reliable results every time.
• Grease Generously: Don’t skimp on greasing your pudding basins! A thorough coating of vegan butter or oil is key to preventing the puddings from sticking and ensures they turn out beautifully intact onto your serving plates.
• Steamer Essentials: You will definitely need a steamer pan or a steamer insert to make this recipe. A bamboo steamer works wonderfully, or any pot with a fitted steaming basket will suffice.
• Pudding Bowl Capacity: Ensure you use four individual pudding bowls with a capacity of at least 175ml (approximately 6 fl oz) each. This size allows enough room for the puddings to rise without overflowing.
• Water Level in Steamer: When adding boiling water to your steamer pan, be careful that the water level does not come into direct contact with the pudding basins. The puddings should be gently steamed by the rising vapor, sitting above the water, not immersed in it.
• Adjusting Batch Size: This recipe yields four individual puddings, which is perfect for a small gathering. However, if you only need two, the recipe can easily be halved without any issues, adjusting all ingredient quantities proportionally.
• Serving Suggestions: These puddings are truly divine when served with generous lashings of my homemade vegan custard, a dollop of vegan vanilla ice cream, or even a simple plant-based cream. The warm pudding with a cool topping is an irresistible combination!

Can I Make Berry and Coconut Steamed Puddings in Advance?

For the absolute best results and optimal texture, these vegan steamed puddings are truly at their peak when eaten freshly made. The sponge will be at its lightest and fluffiest right after steaming.

While you could technically reheat them in the microwave, be aware that the sponge may lose some of its delicate fluffiness and might absorb more of the berry juices, altering the overall texture. If you must reheat, do so gently and briefly.

However, if you’re looking to get a head start, you can prepare the berry compote in advance. Simply make the compote as directed, allow it to cool completely, then store it covered in the refrigerator for up to 2 days. When you’re ready to make the puddings, just prepare the sponge batter and assemble as usual.

More Delicious Vegan Pudding Recipes to Try:

• Vegan Sticky Toffee Pudding
• Vegan Self-Saucing Chocolate Pudding
• Vegan Eve’s Pudding
• Vegan Spotted Dick
• Vegan Steamed Maple Syrup Sponge Pudding
• Vegan Steamed Chocolate Pudding
• Vegan Jam and Coconut Sponge
• Vegan Christmas Pudding

We hope you enjoy this delightful recipe for vegan berry and coconut steamed puddings! If you give it a try, please let us know how it turned out by rating it, leaving a comment below, or tagging @domestic_gothess on Instagram with the hashtag #domesticgothess. Your feedback is greatly appreciated!

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