Pudding & Dessert
Puding Kopi Susu Gula Aren (Coffee, Milk & Palm Sugar Pudding), Soft, Rich, and Fragrant with Indonesian Coffee
Prep
15 min
Cook
20 min
Servings
6
Level
Medium
This pudding blends the bitterness of robusta coffee with the rich sweetness of palm sugar (gula aren) and creamy milk, creating a beautiful two-layer dessert that's hard to resist. It's perfect as a dessert to end a meal that keeps you alert while treating your taste buds, especially for coffee lovers. The texture is soft and jiggly, with a touch of just-right sweet palm sugar caramel.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 packets (14 grams) plain agar-agar powder
- 3 tbsp robusta coffee or ground black coffee
- 150 ml hot water for brewing coffee
- 500 ml full cream liquid milk
- 150 grams palm sugar (gula aren), finely shaved
- 80 grams granulated sugar
- 200 ml thick instant coconut milk
- 1/4 tsp salt
- 2 leaves pandan leaves
- 100 ml heavy cream (liquid whipping cream) for the sauce
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👩🍳 Instructions
- 1 Brew the ground coffee with hot water, stir well, then strain to remove the grounds. Set aside the clear coffee liquid.
- 2 Finely shave the palm sugar so it dissolves easily when cooked later.
- 3 For the coffee layer: combine 1 packet of agar-agar powder, 250 ml liquid milk, the brewed coffee, 50 grams of palm sugar, and a pinch of salt in a saucepan.
- 4 Cook the coffee layer over medium heat, stirring continuously, until it boils and the sugar dissolves completely. Remove from heat and pour into pudding molds, leaving a little room for the second layer. Let it sit until half-set (slightly firm to the touch).
- 5 While waiting, make the milk layer: combine the remaining 1 packet of agar-agar powder, 250 ml liquid milk, thick coconut milk, the remaining palm sugar, granulated sugar, and pandan leaves in a separate saucepan.
- 6 Cook the milk layer over medium heat, stirring continuously, until it boils, then remove from heat and discard the pandan leaves. Let it cool slightly so the steam doesn't disturb the bottom layer.
- 7 Slowly pour the milk layer over the half-set coffee layer using the back of a spoon so the layers don't mix.
- 8 Let the pudding sit at room temperature until completely cool, then refrigerate for at least 3 hours or until fully set.
- 9 For the sauce, heat the remaining palm sugar with a little water until dissolved, mix with the liquid heavy cream, and stir until slightly thickened.
- 10 Remove the pudding from the molds, cut into pieces, and drizzle with the creamy palm sugar sauce before serving.
💡 Tips
• Make sure the first layer is half-set (not liquid but not fully firm either) before pouring the second layer, so the two layers stay neatly separated without mixing.
• Use robusta coffee for a stronger flavor with a bitterness that balances nicely with the sweetness of the palm sugar.
• If you don't have special pudding molds, small glasses or clear plastic cups work great too, letting the layers show off beautifully.
• Store the pudding in the refrigerator tightly covered; it will keep for up to 3 days, but it's best enjoyed within 1-2 days for the best texture.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
3 gramg
Protein
9 gramg
Fat
30 gramg
Carbs
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