Coffee Pudding

Test Kitchen-Approved

Author Notes: Worry not, fellow addicts: The cinnamon and tahini in this recipe are not here to mess with the already-perfect flavor and aroma of coffee. Instead, they add a super subtle level of spice and nuttiness that only turns the java up to eleven. Knock this out right now, and pull it from the fridge tomorrow after work once it's reached peak frostiness. Kendra Vaculin

Makes: 2 individual servings


  • 1/4 cup ground coffee
  • 1/2 teaspoon cinnamon, plus extra for serving
  • 1 cup milk
  • 1/3 cup sweetened condensed milk
  • 2 tablespoons tahini
  • 1 1/2 tablespoons cornstarch
  • whipped cream, for serving
In This Recipe


  1. In a small pot, whisk the ground coffee and cinnamon into the milk. Set over medium heat and bring just to a simmer. Remove from heat and let sit for 10 minutes.
  2. In a separate, medium-sized pot, whisk together condensed milk and tahini. Using a fine mesh sieve, strain the coffee mixture into the pot; discard the leftover coffee glop. Add cornstarch and whisk until totally incorporated.
  3. Place pot over medium heat and continue whisking slowly until mixture thickens enough to coat the back of a spoon. Remove from heat and allow to cool slightly before dividing between two mini ramekins or little jars or whatever your heart desires.
  4. Cover the ramekins with plastic wrap, placing the plastic wrap against the surface of the pudding so it doesn't form a skin. Let chill in the fridge for at least 2 hours before serving, or until completely cold. Top with whipped cream and a sprinkle of cinnamon!

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Reviews (14) Questions (0)

14 Reviews

HanneloreMac December 24, 2018
I tried this recipe and followed the instructions to the letter. My puddings also never solidified although the mixture was thick when i poured it into my ramekins. The pudding also had a distinctive “dirt” texture from the coffee grounds. The result was truly unappetizing. I threw out the puddings before i served dinner. Please save yourself the trouble and pick something else!
Steve July 18, 2015
I am not a big fan of "until it coats the back of the spoon", because I never find it specific enough. Is there a temperature I can aim for on an instant-read thermometer, instead? Thank you.
starrroza July 16, 2015
Has anyone tried substituting the tahini for a different nut/seed paste? I reckon walnut paste (ground walnuts mixed with a bit of oil) would be lovely - like coffee and walnut cake! I might try this and see if it works.
Amelie J. May 19, 2015
I tried the recipe and I've got a bad result... It was still liquid after 4 hours in the fridge.... Good taste, but no texture... Do you think i've got wrong somewhere ?
Author Comment
Kendra V. May 19, 2015
this should have the consistency of pudding even before it goes into the fridge -- the thickener is the cornstarch! Make sure you whisk it in until the whole thing thickens, then pour into containers to cool.
Nicole O. May 18, 2015
I made this last week for a group meeting and it was fantastic. I didn't have regular coffee so I did have to use instant. I may have used a bit much because...well, none of us slept that night!
Pamela B. May 19, 2015
Have them for breakfast instead of evening for life is short!
Anna May 15, 2015
Coffee. Cinnamon. Condensed milk. YES PLEASE. The only two changes I did, due to lack of ingredients: no tahini and instead of ground cinnamon, I seeped a cinnamon stick with the milk and coffee in the beginning. Worked wonderfully.
jebstone May 14, 2015
Can't wait to try this, great idea.<br /><br />I'm curious though -- bringing the coffee to a boil would extract a lot of bitter flavors. I wonder if the tahini is there to offset the over-extraction. Would you be better off making the milk-coffee in a French press, omitting the tahini?
Wilma C. May 12, 2015
Can tahini be substituted and if so with what?
Author Comment
Kendra V. May 12, 2015
you can omit it entirely if you'd like!
Pamela B. May 12, 2015
I agreed with Kendra and tahini is not necessary and may interfere coffee flavor that we all love.<br />
Pamela B. May 12, 2015
Oh, be still my heart and it is the dessert that I seek and will love.<br />
Daniel B. May 11, 2015
There's a local coffee joint that does an amazingly cinnomon-y Cafe con leche. I think she makes a cinnamon tea with the milk but mine never comes out strong enough. Thoughts?<br /><br />This dish got me to thinking: switch out some milk with cinnamon tea and up the sweetened condensed milk? Stick cinnamon flavor is so much fuller.