Coffee Biscuit Pudding | Lonumedhu

Coffee Biscuit Pudding


We have a few biscuit pudding recipes here on Lonumedhu including the classic chocolate biscuit pudding and its delicious spin-off, vanilla biscuit pudding.

Here we have the recipe for a coffee flavoured version of the pudding, and it’s quickly become our favourite from the biscuit pudding recipes we’ve published so far. Some who tasted it during the testing process thought it reminded them of a good iced coffee while others thought it tasted like coffee candy. Either way, this one here is a dessert you really must have a go at.

You can’t make biscuit pudding without biscuits and since the biscuit layer plays a huge part in the taste of the pudding, you have to pick one that’s just right. We used Maliban Marie biscuits, which we got from one of our partners ADK General Trading and it checked all our boxes; they were not overly sweet and they don’t get soggy easily. You can use the Gannamart App to get the Maliban Marie biscuits or get in touch with ADK General Trading on their Viber hotline 736-3663.


Makes: 22cm square tray



  • 100 grams white chocolate (we used Lindt)
  • ½ cup full cream milk (to mix with corn flour)
  • ¼ cup corn flour
  • 2 ½ cups full cream milk (for the pudding)
  • 1 can condensed milk (380g)
  • 1 cup full cream milk (for soaking the biscuits)
  • 2 ½ tsp. instant coffee
  • 1 Maliban Marie biscuit packet (400g)
  • 10 finely chopped almonds (optional)



  1. Chop half of the white chocolate thinly and set aside. We’ll be using the other half of the chocolate later on in the recipe, so keep it in the fridge till then.
  2. Combine ½ cup full cream milk and ¼ cup corn flour in a small bowl and set aside.
  3. Add 2 ½ cups full cream milk and condensed milk, to a large pot. Heat the mixture on medium heat while stirring until everything is well combined.
  4. Add the corn flour and milk mixture to the pot along with the thinly sliced white chocolate (you’ll have to give the corn flour and milk mixture a quick mix before pouring it into the pot). Cook the mixture while stirring until it thickens enough to coat the back of a spoon. For us this took around 12 minutes. We had to lower the heat a bit towards the end.
  5. Add 1 ½ tsp. of coffee to the pot and mix to combine. You can add a teaspoon, taste it and then add more according to your preference.
  6. Add 1 cup full cream milk and 1 tsp. coffee to a container.
  7. Dip the Maliban Marie biscuits into the milk and coffee mixture, one at a time to soak them. Be careful not to soak them to the point that they break, we only need to make the biscuits slightly soft.
  8. As you remove the biscuits from the milk, arrange them in the tray or whatever container you are using, to form the first layer. You might need to break some biscuits to make sure the entire bottom of the container is covered. (We used a 22 cm square tray and were able to get three layers, so our instructions are for a pudding with three layers. You might need to make adjustments based on the size of container you are using.)
  9. Spoon a third of the coffee, chocolate and milk mixture (the one you cooked in steps 3, 4 and 5) over the first layer of biscuits.
  10. Dip more biscuits into the milk one by one and arrange them inside the container to make the second layer.
  11. Spoon a third of the coffee, chocolate and milk mixture over the second layer of biscuits.
  12. Repeat the steps of dipping and arranging biscuits and spooning the coffee, chocolate and milk mixture over it to make the final layer. 
  13. Thinly slice the remaining white chocolate and sprinkle it evenly on top of the pudding. Sprinkle the finely chopped almonds (or any other nut) too.
  14. Refrigerate until the pudding sets, ours took around three hours.
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