Berry and coconut steamed puddings — these individual vegan puddings are simple to make, comforting and nostalgic. They combine a light, moist coconut sponge with a juicy mixed berry compote and use frozen berries so you can enjoy them year-round.
These vegan berry and coconut steamed puddings make a lovely comfort dessert any season. The tropical coconut and tart-sweet berry flavours feel summery, while steaming delivers that warm, satisfying pudding texture that’s perfect for colder days.
Because the recipe uses frozen berries, you can make these puddings at any time of year. Serve them with ice cream in summer or with warm custard in winter for a truly comforting finish.
What You Need
Frozen berries: A mix works well — blackberries, raspberries, blackcurrants and redcurrants are used here. Choose your preferred frozen or fresh berries, noting that different varieties will change the compote’s sweetness and juiciness.
Cornstarch (cornflour): Used to thicken the compote and to help the sponge keep a light texture. Arrowroot can substitute in a pinch but cornflour gives the best result.
Lemon juice: A little brightens and intensifies the berry flavour. Bottled lemon juice is fine.
Sugar: Caster sugar is used for both compote and sponge; granulated sugar is an acceptable alternative.
Flour: Plain (all-purpose) flour is recommended. I haven’t tested a gluten-free version; a plain gluten-free blend might work but the texture could be slightly crumbly.
Desiccated coconut: Use unsweetened desiccated coconut for the best balance.
Raising agents: A combination of baking powder and bicarbonate of soda (baking soda) gives the best lift. Don’t swap one for the other.
Oil: Any neutral oil works — sunflower oil is used here. Coconut oil can be used but note it may make the sponge a little denser and requires lukewarm milk so the oil doesn’t re-solidify.
Coconut drinking milk: Use the lighter tetra pak drinking-style coconut milk, not the canned full-fat cooking variety. Any other non-dairy drinking milk, such as soy, works too.
Vinegar: Reacts with the baking soda to help the sponge rise. Lemon juice can be substituted if preferred.
Coconut or vanilla extract: Optional, used to boost the coconut flavour. Use vanilla if you don’t have coconut extract.
How To Make Berry And Coconut Steamed Puddings
(Full measurements and detailed instructions are in the recipe card below)
Start by making the berry compote: whisk together the cornflour, cold water and lemon juice in a small pan, then stir in the frozen berries and sugar. Gently bring the mixture to a simmer, stirring, and cook for about five minutes until the berries have softened and the juices have thickened. Set the compote aside to cool slightly.
Prepare four pieces of tin foil, each with a centred pleat, and lightly grease the underside of each piece. Thoroughly grease four 175–250 ml pudding basins so the puddings will turn out easily.
Make the sponge batter by whisking together the coconut drinking milk, oil, sugar, vinegar and coconut (or vanilla) extract. Stir in the desiccated coconut, baking powder, bicarbonate of soda, cornflour and a pinch of salt, then fold in the plain flour until just combined.
Divide the cooled berry compote evenly between the prepared pudding bowls, then spoon the sponge batter on top of the compote in each bowl.
Lay a piece of the greased foil, grease-side down, over each bowl, with the pleat in the centre, and press tightly around the rim to seal.
Place the pudding bowls into a steamer pan or bamboo steamer. Add enough boiling water to the base of the pan so it generously covers the bottom but does not touch the bases of the pudding bowls — the bowls should sit above the water. Cover and steam gently for 30–35 minutes until the puddings feel firm to the touch and a skewer inserted into the sponge (not down into the compote) comes out clean. Avoid letting the pan boil dry and try not to check too often so the puddings cook evenly.
When cooked, loosen the edges of each pudding with a butter knife and carefully invert onto plates. You might need to give the bowls a little shake to release the puddings. Serve immediately with custard, cream or ice cream.
Top Tips
For consistent baking results, use metric weights and a digital scale rather than cup measures. Grease the pudding basins thoroughly to prevent sticking. You’ll need a steamer pan or insert; a bamboo steamer works well. Ensure the boiling water added to the pan doesn’t touch the pudding bowls — they should be sitting above the water level. The recipe yields four puddings but can be halved to make two.
These puddings are excellent served with plenty of vegan custard or vegan vanilla ice cream.
Make-Ahead and Storage
These puddings are best eaten freshly made — reheating will alter the sponge texture and may cause it to absorb berry juices. However, you can prepare the berry compote up to two days ahead and store it covered in the fridge.
More Vegan Puddings
- 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
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Berry And Coconut Steamed Puddings (Vegan)
Ingredients
Berry Compote
- 8 g (1 tbsp) cornflour (cornstarch)
- 1 tbsp cold water
- 1 tsp lemon juice
- 200 g (7 oz) mixed frozen berries
- 40 g (3 tbsp) caster or granulated sugar
Coconut Sponge
- 120 ml coconut drinking milk (not tinned)
- 34 g neutral oil
- 75 g caster or granulated sugar
- 1 tsp vinegar
- 1 tsp coconut or vanilla extract
- 25 g desiccated coconut
- 10 g cornflour (cornstarch)
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- Pinch of salt
- 100 g plain (all-purpose) flour
Instructions
- Make the berry compote: mix cornflour, cold water and lemon juice in a pan, then stir in the frozen berries and sugar. Bring to a simmer, stirring, and cook for about 5 minutes until slightly thickened. Set aside.
- Grease four 175–250 ml pudding basins thoroughly. Cut four rectangles of foil, make a pleat in the centre of each and lightly grease the underside of the foil.
- Prepare a steamer pan or insert and bring water to the boil.
- Make the sponge batter: whisk together the coconut drinking milk, oil, sugar, vinegar and extract. Stir in desiccated coconut, baking powder, bicarbonate of soda, cornflour and a pinch of salt, then fold in the plain flour.
- Divide the berry compote evenly between the greased pudding bowls. Spoon the batter on top of the compote in each bowl.
- Place the greased foil, grease-side down, on top of each bowl with the pleat in the centre and wrap tightly around the rim.
- Put the puddings in the steamer pan and add enough boiling water to cover the base of the pan without touching the pudding bowls. Cover and steam at a low simmer for 30–35 minutes until the puddings are firm and a skewer into the sponge comes out clean. Do not let the pan boil dry.
- Loosen the edges with a butter knife, invert each pudding onto a plate (you may need to shake the bowl to release it), and serve immediately with custard, cream or ice cream.
Notes
- See the post above for tips, details and step-by-step photos.
- Use metric measurements and a digital scale for consistent baking results; cup measures are less accurate.
