A coffee version of the viral Japanese OHAYO Coffee Milk Pudding.

If you found the original milk pudding a little too rich or sweet, this version is beautifully balanced. The slight bitterness of coffee cuts through the richness, creating something that tastes like an ultra-smooth latte in pudding form.

Ingredients

Coffee Pudding:

• 60 g freshly brewed espresso, made with my espresso machine, or 60 g strong coffee made with espresso powder
• 160 g whole milk
• 70 g heavy cream
• 30 g condensed milk
• 10 g whole milk powder
• 2 g tapioca starch, or cornstarch
• A tiny pinch of salt
• 2.5 g gelatin sheets, softened in cold water
• 2-3 g dark rum or coffee liqueur, optional

Coffee Cream Topping (Optional):

• 15 g heavy cream
• 10 g whole milk
• 1 g condensed milk
• A small pinch of espresso powder

Instructions

1. Soften the gelatin sheets in cold water.

2. In a saucepan, whisk together the espresso, whole milk, heavy cream, condensed milk, milk powder, tapioca starch, and salt until completely smooth.

3. Cook over medium heat, stirring constantly. Heat the mixture to approximately 70 C (158 F), then remove it from the heat.

4. Add the softened gelatin sheets and stir until completely dissolved.

5. Strain the mixture through a fine-mesh sieve to remove any undissolved milk powder or starch. Stir in the dark rum or coffee liqueur, if using.

6. Pour into serving bowls or cups. Skim off any bubbles from the surface.

7. Cover the cups with plastic wrap, without pressing the wrap directly onto the pudding surface. Refrigerate for at least 6 hours, preferably overnight.

8. To make the optional coffee cream topping, whisk together the heavy cream, whole milk, condensed milk, and freeze-dried instant coffee until completely smooth.

9. Pour the coffee cream over the fully set pudding before serving.

Notes

• If you do not have espresso, dissolve freeze-dried instant coffee in hot water as a substitute.
• Milk powder is recommended for a richer, creamier dairy flavor. You can omit it if necessary, though the pudding will taste slightly less milky.
• If you do not have condensed milk, replace the 30 g condensed milk in the pudding base with about 22-25 g granulated sugar. The pudding will be slightly less rich, but still delicious.
• The rum or coffee liqueur is optional. It adds a subtle layer of complexity but is not essential.
• Gelatin sheets and powdered gelatin can be substituted 1:1 by weight.

How to Get a Perfectly Smooth Surface

To prevent a milk skin from forming, cover the serving cups with plastic wrap as soon as the warm pudding is poured in, then refrigerate immediately. Do not press the wrap directly onto the pudding surface.

Because the pudding is still warm, condensation will form on the underside of the plastic wrap. Try not to move or press on the wrap, or the water droplets may fall back onto the pudding.

Once fully chilled, carefully peel off the plastic wrap in one quick motion before the condensation has a chance to drip. This simple trick gives the pudding an incredibly smooth, glossy finish.

Flavor Profile

Silky, creamy, and incredibly smooth.

Unlike the original milk version, this coffee variation is less sweet and more balanced. The rich dairy flavor blends beautifully with the gentle bitterness of espresso, creating a pudding that tastes remarkably like a creamy cafe latte. The optional dark rum or coffee liqueur adds subtle depth without overpowering the delicate coffee aroma.