Coffee dessert is a chilled, creamy preparation enjoyed in Colombia, where coffee is part of everyday life. This version combines strong Colombian coffee, milk, heavy cream, and sweetened condensed milk to create a smooth dessert with a clear coffee flavor and a firm, spoonable texture.
It is ideal for finishing a family lunch, serving during an afternoon gathering, or using freshly brewed coffee in a different way. Its flavor is reminiscent of café con leche, transformed into a cool and delicate dessert.
Ingredients
For the dessert
- 500 ml whole milk (2 cups)
- 250 ml heavy cream (1 cup)
- 200 g sweetened condensed milk (½ can)
- 120 ml strong brewed Colombian coffee (½ cup)
- 40 g cornstarch (5 tablespoons)
- 10 g unflavored gelatin (1 packet)
- 60 ml cold water (¼ cup)
- 5 ml vanilla extract (1 teaspoon)
For decorating
- 20 g instant coffee or finely ground coffee (2 tablespoons)
- 80 g whipped cream (⅓ cup)
Preparation
- Bloom the gelatin, place the unflavored gelatin in the cold water and let it rest for 5 minutes, until it absorbs the liquid and becomes thick.
- Mix the cornstarch, set aside 120 ml of cold milk (½ cup), add the cornstarch, and stir until completely smooth. Set it aside to thicken the dessert later.
- Cook the coffee base, place the remaining milk, heavy cream, sweetened condensed milk, and brewed coffee in a saucepan. Cook over medium heat, stirring often, until the mixture is hot but not boiling vigorously.
- Thicken the dessert, add the dissolved cornstarch and stir continuously for 4 to 6 minutes, until the mixture thickens and becomes creamy. Remove the saucepan from the heat.
- Add the gelatin, stir in the bloomed gelatin and vanilla extract. Mix until the gelatin fully dissolves and the mixture is completely smooth.
- Chill and decorate, divide the dessert among 6 individual cups. Let them cool to room temperature, then refrigerate for at least 4 hours. Top with whipped cream and a light sprinkle of coffee before serving.
Chef’s tips
- Brew strong coffee so its flavor remains noticeable after mixing it with milk and cream.
- Stir constantly after adding the cornstarch to prevent lumps and sticking.
- Do not let the cream boil aggressively, since it can affect the final texture.
- Serve the dessert well chilled for the best firm and creamy consistency.
Traditional variations
Some households make this dessert with instant coffee dissolved in warm milk, especially for a quicker version. You can also add a light layer of sweet cookies soaked in coffee between the cream layers to make a simple layered dessert.
How to serve
Serve the coffee dessert in small glasses, dessert cups, or individual bowls. It is traditionally enjoyed cold with black coffee or a few sweet cookies. It works well after lunch or as an afternoon treat during a family gathering.
Recommended pairings
- Butter cookies
- Plain sponge cake
- Black Colombian coffee
- Hot chocolate
- Arequipe on the side
A little history
Colombia is internationally recognized for the quality and diversity of its coffee. Sweet preparations such as this dessert use the aroma of Colombian coffee to turn a familiar everyday flavor into something special for the table.
The final intensity depends greatly on the coffee you choose. Freshly brewed medium- or dark-roast coffee gives deeper, more balanced notes against the sweetness of condensed milk.
Frequently Asked Questions
Yes. Dissolve 10 g of instant coffee, about 2 tablespoons, in 120 ml of hot water before adding it to the mixture. Brewed coffee usually gives a more aromatic result, but instant coffee works well and is a practical option for this recipe.
This can happen if the cornstarch was not cooked long enough, the gelatin did not dissolve fully, or the dessert was not chilled for enough time. Cook until the mixture visibly thickens, then refrigerate it for at least 4 hours to obtain a stable texture.
Keep it covered in the refrigerator for up to 3 days. For the best texture, add the whipped cream and coffee garnish immediately before serving. Avoid freezing it, because the mixture may separate after thawing.
