My partner loves pudding in general. And I’ve covered a lot of chia pudding recipes in my blog.
However, this coffee panna cotta is the dream dessert for anyone who wants a light, silky pudding with the bold flavor of coffee.
It’s elegant enough to serve at a dinner party but simple enough to make on a lazy weekend afternoon.
Instead of using gelatin or agar agar, this version relies on natural thickening from cream and milk to give you that custard-like texture.
Imagine a delicate spoonful that melts on your tongue, with a subtle bitterness from coffee balanced by a sweet, creamy finish—pure bliss.
Let’s get to it!
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Tips to Make it Even Better!
- Use freshly brewed strong coffee instead of instant powder for a deeper flavor. To avoid watering it down, reduce the coffee on the stove until it’s concentrated.
- For extra creaminess, replace half of the milk with condensed milk, it gives a sweet richness that pairs beautifully with coffee.
- Serve with chocolate shavings, crushed nuts, or a swirl of whipped cream for a fancy touch.
- A good quality saucepan and whisk are essential to avoid lumps. Here’s a durable stainless steel saucepan and a sturdy balloon whisk that make prep easier.
- For molds, try these silicone dessert cups that make unmolding smooth and mess-free.
5-Ingredient Coffee Panna Cotta Recipe
Course: Dessert, BreakfastDifficulty: Easy4
10
minutes14
minutes4
hoursIngredients
2 cups heavy cream
1 cup whole milk
½ cup sugar
2 tablespoons instant coffee or espresso powder
1 teaspoon vanilla extract
Directions
- Pour the cream, milk, and sugar into a saucepan over medium heat. Stir gently until the sugar dissolves, being careful not to let the mixture boil.
- Once warm, whisk in the coffee powder until it fully dissolves and the mixture turns a beautiful light brown shade. Stir in the vanilla extract, then remove the pan from the heat.
- Pour the mixture into ramekins or silicone molds, let it cool to room temperature, and then cover with plastic wrap.
- Refrigerate for at least 4 hours or until firm enough to unmold. To serve, dip the base of each ramekin briefly into warm water and invert onto a plate.
- Drizzle with coffee syrup, caramel, or even chocolate sauce before serving.
- I personally love this when I’m craving a coffee dessert.
Substitutions and Add-Ins:
Swap vanilla extract for almond or hazelnut extract to give a nutty flavor.
For a mocha twist, whisk in 2 tablespoons of cocoa powder along with the coffee.
Make it dairy-free by using full-fat coconut milk in place of heavy cream—it gives a subtle coconut undertone that pairs surprisingly well with coffee.
Sweeteners like maple syrup, honey, or coconut sugar can be used instead of white sugar for a different depth of flavor.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
