A light and refreshing summertime treat, this classic Sicilian gelo di caffè (coffee pudding) topped with a dollop of whipped cream is the perfect snack or decadent dessert. Prepare this easy, no bake dessert in less than 15 minutes!
Gelo di caffè, originally from Palermo, is a variation on the classic gelo di melone recipe made with watermelon. Gelo is made with few ingredients and highlights local, in season Sicilian ingredients such as watermelon, lemons, oranges and almonds.
This Sicilian pudding is lightly sweetened and thickened with cornstarch, just as in this biancomangiare recipe (Sicilian milk pudding) to create a silky smooth treat.
I recently made gelo di fragole (strawberry) for the first time and it was a huge hit at our house. And therefore I'm now determined to try this recipe with different ingredients!
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Ingredients for Gelo di caffè
- Whipped cream for serving , optional (not shown)
Top Tips
- Be sure to stir the sugar and cocoa powder into the coffee while it is still hot so that it may dissolve completely.
- Always stir cornstarch into the coffee mixture once it has cooled down otherwise it will be lumpy.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Sicilian Coffee Pudding (gelo di caffè)
- Brew two cups of espresso and transfer to a bowl. Stir granulated sugar and cocoa powder into the hot coffee. Taste and add more sugar or cocoa powder to taste, if needed. Add a cinnamon stick to the coffee/sugar mixture. Let cool to room temperature.
- Remove the cinnamon stick and pour the coffee mixture into a sauce pan. Whisk in the cornstarch until it is completely dissolved and no lumps are left.
- Place the sauce pan on the stove top over medium high heat. Whisk constantly until the mixture comes to a boil and thickens, about 3 minutes. Immediately remove the pan from the heat to prevent the bottom from scorching.
- Transfer the coffee pudding to four glasses, mugs, bowls or gelatin molds. Let cool slightly before refrigerating for 3-4 hours to allow the pudding to set.
- Serve as is or topped with a dollop of whipped cream and grated chocolate.
Recipe FAQs
-Divide the pudding into 4 glasses, mugs or bowls.
-Alternately, the pudding may be placed in gelatin molds.
-Serve as is or topped with whipped cream and/or grated chocolate.
-Keep leftovers refrigerated for up to 3 days.
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More easy Italian no bake dessert recipes!
Gelo di Caffè Recipe (Sicilian Coffee Pudding)
Ingredients
- 2 cups brewed espresso coffee
- 4-5 tbsp. granulated white sugar or more to taste
- 2 tsp. unsweetened cocoa powder or more to taste
- 1 stick cinnamon
- ¼ cup cornstarch
For serving (optional)
- sweetened whipped cream
- grated chocolate
Instructions
- Brew two cups of espresso and transfer to a bowl.
- Stir granulated sugar and cocoa powder into the hot coffee.T aste and add more sugar or cocoa powder to your taste.
- Add the cinnamon stick to the coffee/sugar mixture. Let cool to room temperature.
- Remove the cinnamon stick and pour the coffee mixture into a sauce pan. Whisk in the cornstarch until it is completely dissolved and no lumps are left.
- Place the sauce pan on the stove top over medium high heat. Whisk constantly until the mixture comes to a boil and thickens, about 3 minutes.
- Immediately remove the pan from the heat to prevent the bottom from scorching.
- Transfer the coffee pudding to four glasses, mugs or geleatin molds. Let cool slightly before refrigerating for 3-4 hours to allow the pudding to set.
- Serve as is or topped with a dollop of whipped cream and grated chocolate.
Notes
-Always stir cornstarch into the coffee mixture once it has cooled down otherwise it will be lumpy. To serve: -Divide the pudding into 4 glasses, mugs or bowls.
-Alternately, the pudding may be placed in gelatin molds.
-Serve as is or topped with whipped cream and/or grated chocolate. Storage: -Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is for the coffee pudding only.
Palmina
Ho eseguito la ricetta passo passo, il risultato è stato fantastico👏, grazie.
Nadia
Grazie Palmina, mi fa molto piacere che la ricetta ti è piaciuta. Prego!
Jim Zaino
I don’t have an espresso maker. Would I be able to use regular coffee?
Nadia
Hello Jim, although I have never tried this with coffee other than espresso I am sure it would work. However, I feel that the flavor of coffee would not be as pronounced with regular coffee. If you do give it a try please let me know how it tastes. I am sure other readers may have the same question!