Coffee Coconut Milk Pudding

Coffee Coconut Milk Pudding

By Chef Cannon

Cuisine: Italian

Coffee Coconut Milk Pudding is a silky espresso coconut pudding set with gelatin from whipping cream, coconut milk, espresso, and a splash of coconut water. Bloom the gelatin fully, dissolve it in warm dairy without boiling hard, then chill until sliceable.

At a glance

Time: 20 min active + chill · 4 cups · Difficulty: easy · ≈ 240 kcal per cup

Coffee Coconut Milk Pudding is a silky espresso coconut pudding set with gelatin from whipping cream, coconut milk, espresso, and a splash of coconut water. Bloom the gelatin fully, dissolve it in warm dairy without boiling hard, then chill until sliceable. The espresso should taste clear, not burnt—fresh shots beat long-brewed coffee.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

162 kcal

Ingredients

  • 125ml whipping cream
  • 250ml COCO coconut milk (Tong Shu Pai)
  • 35ml espresso
  • 50ml coconut water
  • 10g gelatin
  • Strainer (optional)
  • (Um, if you need for plating, you can add some blueberries and/or coffee powder)

Steps

  1. Mix the measured whipping cream, COCO coconut milk, espresso, and coconut water together and set aside.
  2. Heat the liquid mixture for 1 minute until the temperature reaches 50-60 degrees.
  3. (Optional) Add extra sugar if you have a particularly sweet tooth.
  4. Add the gelatin and stir until dissolved. Cook for 1 minute.
  5. (Optional) Strain the mixture (this makes the texture smoother).
  6. Pour into a mold.
  7. (Optional) Remove surface bubbles. This improves the texture and appearance.
  8. Refrigerate in the fridge for 3 hours.

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Notes

This dessert blends the richness of coffee with the sweetness of coconut milk. The texture is creamy and delicate, with rich layers. The heavy cream and coconut juice provide quality fats and plant nutrients, making it satisfying to eat. The method is very beginner-friendly; you only need to mix and heat without complex skills. It is easy to succeed on the first try. Actual operation time is about 1 hour (excluding refrigeration), so relax and wait for about 4 hours in total.

Estimated Difficulty: ★★★★
Estimated Calories: 162 kcal
Category: Coffee Coconut Milk Pudding

Calculation:
Serves 3-4:

  • 125ml whipping cream (35% M.F)
  • 250ml COCO coconut milk
  • 35ml espresso (Personally, I do not recommend using fruity coffee beans)
  • 50ml coconut water (Recommended: Vita Coco coconut water; if possible, crack open a fresh coconut)
  • 10g gelatin
  • Sugar (optional)

Notes: Do not let the liquid come to a boil!!! And no bubbles!!!
Cleaning up: Recommended to wash directly in a dishwasher. If you don't have one, wash with warm water. (Because gelatin is hard to clean, the dishwasher works best).

Time and temperature

Bloom gelatin: 5–10 min · warm liquids: below simmer · chill: at least 3–4 hours

Nutrition

240 kcal · Protein 4 g · Fat 18 g · Carbs 16 g

1 cup ~150 ml (estimate)

Substitutes

  • Gelatin → agar (different set; follow agar ratios)
  • Espresso → strong instant coffee dissolved
  • Whipping cream → more coconut milk (less rich)
  • Coconut water → dairy milk splash

Storage

Covered in the fridge 3–4 days. Do not freeze—texture weeps. Serve cold.

FAQ

Why didn't it set?
Gelatin under-bloomed or boiled to death. For espresso coconut pudding, melt gently after blooming.
Can I use leftover coffee?
Yes if strong and fresh. Weak coffee makes Coffee Coconut Milk Pudding taste milky only.
Lumpy gelatin?
Strain the warm base before pouring into molds.
Dairy-free?
Skip whipping cream and use full coconut milk plus agar tested for set; flavor shifts.

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Cuisine: Italian