Berry and coconut steamed puddings - these delicious individual vegan puddings are easy to make, comforting, nostalgic and the ultimate cosy dessert.

They consist of a light, moist coconut sponge and a juicy mixed berry compote and are made with frozen berries so can be enjoyed year round.

Three steamed berry and coconut puddings on plates with a jug of custard.

These delicious vegan berry and coconut steamed puddings are a lovely comfort food option that are suitable for all year round.

The tropical coconut and sweet berry flavours are perfectly summery, but nothing beats a hot steamed pudding for a satisfying, stick-to-your-ribs cold-weather dessert!

Because they are made with frozen berries you can happily enjoy them at any time of year, just serve them with ice cream in the Summer, and custard in the Winter!

What Do I Need To Make Berry And Coconut Steamed Puddings?:

Frozen berries: I use a mixture of frozen blackberries, raspberries, blackcurrants and redcurrants. Use whichever kind of frozen or fresh berries you like but bear in mind that different berries will affect how juicy the sauce is and how sweet it is.

Cornstarch: Cornflour (starch) is needed to thicken the compote. I also add some to the sponge which helps to give it a nice light texture. You could use arrowroot instead in a pinch but cornflour is best.

Lemon juice: A dash of lemon juice intensifies the berry flavour. From a bottle is fine.

Sugar: I use caster sugar for both the compote and the sponge. Granulated will also work.

Flour: Plain (all-purpose) flour is best. I haven't tested these gluten-free. I suspect that they would work ok with a plain gluten-free flour blend but they may be a bit crumbly.

Desiccated coconut: Make sure that you use unsweetened desiccated coconut.

Raising agents: A mixture of both baking powder and bicarbonate of soda (baking soda) gives the best texture. Do not swap one for the other.

Oil: Any kind of neutral oil will work, I use sunflower. You can use coconut but you will need to make sure that your milk is lukewarm so that the oil doesn't re-solidify, and the sponge may be slightly more dense than if made with an oil that is liquid at room temperature.

Coconut drinking milk: This is the kind of thin coconut milk that comes in a tetra pak carton for drinking, not the kind that comes in a tin for cooking which is too high in fat and will affect the texture.. You can also use any kind of non-dairy drinking milk that you like, such as soy.

Vinegar: This reacts with the baking soda to make the sponge light and fluffy. You can also use lemon juice instead.

Coconut extract: This is optional and just helps to amp up the coconut flavour. You can use vanilla extract instead if you don't have any.

Close up of a steamed berry and cocconut pudding with a forkful removed.

How To Make Berry And Coconut Steamed Puddings:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

To make the berry compote, mix the cornflour, water and lemon juice together in a pan then stir in the frozen berries and sugar.

Bring up to a simmer while stirring, then cook for about 5 minutes until the berries have softened slightly and the juices have thickened.

Step 1, a 2 imaage collage of making the berry compote.

Cut four rectangles of tin foil and make a pleat in the centre of each one. Lightly grease the underside of the foil.

Step 2, the foil for wrapping the pudding bowls.

To make the sponge batter, whisk together the coconut drinking milk, oil, sugar, vinegar and coconut extract.

Whisk in the desiccated coconut, baking powder, bicarbonate of soda, cornflour and a pinch of salt then whisk in the plain flour.

Step 3, a 2 image collage of making the batter.

Divide the berry mixture between four well greased 175-250ml capacity pudding bowls.

Divide the batter mixture between the bowls on top of the berry compote.

Step 4, a 2 image collage of adding the compote and batter to the pudding bowls.

Place one of the pieces of foil greased side down on top of each pudding bowl with the pleat in the centre and wrap it tightly around the edge of the bowl.

Place the puddings in a steamer pan and add boiling water. Cover and steam for 30-35 minutes until the puddings are firm to the touch and a skewer inserted into the centre comes out clean.

Loosen the edges of each pudding with a butter knife then turn them out onto plates. Serve right away.

Three steamed berry and coconut puddings on white plates with a jug of custard and a bowl of coconut.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Make sure that you really grease the pudding basins well to prevent them from sticking.

You will need a steamer pan or insert to make this recipe. I use a bamboo steamer.

You will also need four individual pudding bowls with a capacity of at least 175ml.

When adding the boiling water to the pan, make sure that it doesn't touch the pudding basins; you want them to be sitting above the water level, not in it.

The recipe makes four individual puddings, but could easily be halved if you wnat to make a small batch of just two puddings.

These puddings are fantastic served with lashings of my homemade vegan custard or vegan vanilla ice cream!

Can I Make Them In Advance?:

No, these puddings really do need to be eaten freshly made for the best results.

You could technically reheat them in the microwave, but the sponge won't be as fluffy and it will likely soak up some of the berry juices.

You can however make the berry compote in advance and store it covered in the fridge for up to 2 days.

More Vegan Pudding Recipes:

Three steamed puddings, one with a forkful removed.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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