Coffee Pudding for Two

Coffee Pudding 1 - offbeat + inspired

I’m not typically much of a sweet tooth, but I’ll admit that when the craving for dessert hits, there’s no stopping me. The real problem arises when my appetite for sugar involves an entire batch of cookies or about 10 pounds of chocolate cake (this recipe is my favorite!).

This Coffee Pudding makes the perfect amount for two generous servings. That means I get to enjoy dessert without throwing my New Year’s resolution (completely) out the window due to my usual lack of portion control.

Share this decadent dish with a friend or significant other (hint, hint…Valentine’s Day is coming up), and you’ll be able to satisfy that sweet tooth without having to worry about giving in to the lure of leftovers for the next week.

Then again…creamy pudding made with rich Sumatra coffee and dark chocolate – well, you may want to throw portion control out the window and just make a double batch.

Coffee Pudding 2 - offbeat + inspired

Coffee Pudding 5 - offbeat + inspired

Coffee Pudding 3 - offbeat + inspired

Coffee Pudding 4 - offbeat + inspired

Coffee Pudding 6 - offbeat + inspired

Coffee Pudding 7 - offbeat + inspired

Coffee Pudding 9 - offbeat + inspired

Coffee Pudding for Two
Adapted from Not Without Salt
Yields 2 generous servings

1 ½ cups heavy cream
2/3 cup coffee concentrate* or very strong coffee (I recommend a rich coffee like FreshGround’s Sumatra Aceh)
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup granulated sugar
2-3 tbsp dark chocolate chunks, reserving some for topping (optional)

1. In a small bowl, mix together the cornstarch, salt and sugar. Set aside.

2. In a medium saucepan, combine cream and coffee over medium heat. Bring to a simmer, stirring frequently. (Make sure to pay attention because this can easily boil over!)

3. When the cream and the coffee are simmering, slowly whisk in the cornstarch mixture. Cook until mixture thickens a bit, about 2-3 minutes.

4. Strain the pudding over a fine strainer to ensure a smooth consistency. Stir chocolate chunks into the strained pudding, reserving some chocolate for topping. Note that the chocolate will melt a bit due to the heat of the pudding.

5. Pour pudding into serving dishes and cover the top with plastic wrap. Make sure the plastic wrap lays directly on top of the pudding. This prevents a film from forming.

6. Refrigerate until the pudding sets, about 3-4 hours. Top with whipped cream and chocolate chunks. Serve and enjoy!

*Coffee Concentrate

My favorite way to brew coffee concentrate is to use a Toddy Cold Brewer. However, if you don’t have a Toddy, here’s an alternative method that uses a French Press.

1 cup coarsely ground coffee
4 cups cold water

1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.

2. Let steep overnight, or for 8-16 hours.

3. After coffee has steeped, use the plunger on the French Press to strain your coffee.

4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. This recipe makes more than you’ll need for the coffee pudding; the leftover concentrate can be refrigerated for up to two weeks.

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  1. this looks utterly delicious!

  2. This looks absolutely delicious! I will have to make it . Thx

  3. Woah! This looks amazing and simple to make, too! I’m sure my husband would gobble this right up!
    Thanks for posting – I’m looking forward to giving it a go!

  4. This looks yummy! And your pictures are really pretty – love the styling.

  5. Question for you. Do you get a good jolt of coffee flavor from this pudding? I’m looking for a coffee centric dessert. I like the idea of chocolate chunks in this as well – thinking cocoa nibs might be a fun finish.

    • I think it has good coffee taste – and the best way to get that full coffee flavor is if you do the cold-brew coffee concentrate rather than just regular strong coffee. As far as a jolt from caffeine or anything, I have to admit I’m already a bit addicted to caffeine, so this pudding doesn’t give me much of a caffeine boost. 🙂

  6. Hey, that’s great!! It looks delicious…
    It’s possible to use soy cream instead of heavy cream?
    Tank you

    • I haven’t tried this recipe with soy cream. To be honest, I’m not sure it would give the pudding the same consistency, but it’s definitely worth a shot. You may be able to add a bit more cornstarch to thicken it up if needed. Hope that helps!


  1. […] Offbeat + Inspired shared their delicious recipe for coffee pudding […]

  2. Mocha Sorbet says:

    […] can be stored in the refrigerator for up to two weeks. Use leftover concentrate for iced lattes, pudding or […]

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