Have you ever tasted spring in a spoonful?
That may sound dreamy, but with Cherry Blossom Milk Pudding, it’s possible. This delicate Japanese dessert blends creamy milk with soft floral notes of cherry blossoms to create a treat that looks like art and tastes like heaven.
In today’s blog, we’ll walk you through how to make this elegant, spring-inspired pudding. Even if you’ve never worked with cherry blossoms or gelatin before, don’t worry. This guide is simple, fun, and perfect for beginners. Let’s bring the beauty of Japanese spring into your kitchen!
What Makes This Recipe So Special?
Cherry Blossom Milk Pudding isn’t your average dessert. It’s light, creamy, and topped with a shimmering layer of cherry blossom jelly that captures the essence of springtime in Japan. The floral aroma, soft colors, and melt-in-your-mouth texture make it perfect for tea parties, special events, or a relaxing weekend treat.
It’s a popular treat in Japan during cherry blossom season and is often featured in local dessert shops and festivals. If you’re planning a trip to Japan during spring, you can learn more about the best places to experience authentic seasonal treats and blossoms at JapanToVisit.com a great travel guide for cherry blossom viewing and Japanese food experiences.
- Prep Time: About 45 minutes (plus chilling time)
- Chill Time: Around 2 hours
- Skill Level: Easy – Great for first-time pudding makers!
Table of Contents
Cherry Blossom Milk Pudding @JapanDishes
Jump to Recipe Print RecipeWhat Is Cherry Blossom Milk Pudding ?
Cherry Blossom Milk Pudding, or 桜ミルクプリン in Japanese, is a light and silky dessert that celebrates the charm of Japan’s sakura season. It combines a creamy milk base with a delicate cherry blossom jelly topping. The highlight is the salt-pickled cherry blossoms that float beautifully in a translucent pink jelly, offering both visual appeal and a mild floral taste.
This dessert is often enjoyed during spring festivals like Hanami, when people gather under blooming cherry trees to appreciate nature’s beauty. It pairs especially well with traditional Japanese teas, such as those featured in our Japanese Cherry Blossom Tea Guide on JapanDishes.com. If you’re planning a sakura-themed gathering, consider serving this pudding alongside a warm or iced cherry blossom tea to complete the seasonal experience.
Essential Ingredients (and Why They Matter)
Here’s what you’ll need to make this delicate dessert:
For the Milk Pudding:
- Gelatin Sheets (2 sheets or 5 g) – These help the pudding set without becoming too firm. You can also use powdered gelatin as a substitute.
- Hot Water (3 Tbsp) – Used to dissolve the gelatin.
- Whole Milk (⅔ cup) – Gives the pudding its creamy body.
- Sugar (⅓ cup) – Just the right amount to sweeten without overpowering.
- Plain Yogurt (½ cup) – Adds tanginess and a refreshing finish.
- Heavy Whipping Cream (¾ cup) – Creates richness and a silky texture.
For the Cherry Blossom Jelly:
- Salt-Pickled Cherry Blossoms (8 blossoms) – These edible flowers add visual beauty and a subtle floral flavor.
- Gelatin Sheet (1 sheet or 2.5 g) – Makes the jelly firm enough to sit on top of the pudding.
- Hot Water (1½ Tbsp) – Helps dissolve the gelatin.
- Water (½ cup) – The base of the jelly.
- Sugar (2 tsp) – Adds a gentle sweetness to balance the salt-pickled flowers.
- Red Food Coloring (optional) – A tiny drop gives the jelly a soft pink hue.
Ingredient Tips:
- Substitute Yogurt: Greek yogurt can work but may give a thicker result. Add a tablespoon of milk to thin it out.
- No Pickled Blossoms? Try dried edible rose petals or omit the floral topping for a simple milk pudding.
Step-by-Step Instructions
This recipe is made in two parts: first the milk pudding base, then the cherry blossom jelly topping. Let’s begin!
Before You Begin:
- Make sure all your ingredients are gathered.
- Allow time for the pudding to chill between steps—this is important for layering.
Step 1: Prep the Cherry Blossoms
- Place 8 salt-pickled cherry blossoms in a small bowl.
- Cover with water and soak for 30 minutes to remove the salt.
- Gently pat them dry and set aside.
Cherry Blossoms @JapanDishes
Step 2: Make the Milk Pudding Base
Cut 2 gelatin sheets into strips and place in a small bowl.
Pour 3 tablespoons of hot water over the strips. Stir until dissolved. If needed, microwave for 30 seconds to finish melting.
- In a saucepan, warm the milk and sugar over medium heat. Stir continuously to prevent burning.
- Once the sugar is fully dissolved and the milk is just about to boil, remove it from the heat.
- Add the gelatin mixture to the milk and stir well.
- In a separate mixing bowl, combine the yogurt and cream. Stir until smooth.
- Slowly pour the warm milk mixture into the yogurt mix, stirring gently to combine.
- Strain the mixture through a fine mesh sieve into another bowl to remove any lumps.
- Place the bowl over an ice bath to cool the pudding mixture. Stir occasionally for 30 minutes until it thickens slightly.
- Pour the mixture into individual glasses or cups.
- Chill in the fridge for 30–60 minutes, or until set.
Secrets to Success
- Don’t boil the milk. It should be warm enough to melt sugar, but boiling can affect the texture of the gelatin.
- Strain for smoothness. This step ensures your pudding is creamy and free of lumps.
- Cool gradually. Using an ice bath helps the pudding thicken evenly before it sets in the fridge.
Step 3: Make the Cherry Blossom Jelly
Once your pudding has set, it’s time to make the topping.
- Cut 1 gelatin sheet into strips and dissolve it in 1½ tablespoons of hot water. Microwave for 20 seconds if needed.
- In a small saucepan, heat ½ cup water and 2 teaspoons of sugar until dissolved.
- Lightly press the soaked cherry blossoms to remove any extra moisture, then place them into the saucepan.
- Turn off the heat and stir in the gelatin.
- Add a tiny drop of red food coloring for a soft pink hue. Mix until color is even.
- Cool the mixture in an ice bath until it turns syrupy.
Assembly and Presentation
- Carefully position one cherry blossom on top of each pudding cup.
- Gradually spoon the jelly mixture over the blossoms and the pudding layer beneath.
- Refrigerate the cups for about an hour, or until the jelly becomes firm.
- For a decorative finish, add a mint leaf or a few edible flower petals just before serving.
Hana’s Recipe Tips:
- Use a spoon to gently place each flower on top of the pudding to avoid sinking.
- Chill the jelly mixture slightly before pouring to keep it from mixing into the milk layer.
- Want a clearer jelly? Let it rest longer before assembling.
Cherry Blossom Milk Pudding 桜ミルクプリン @JapanDishes
Storage and Make-Ahead Tips
- Refrigeration: Keep covered in the fridge for up to 3 days.
- No Freezing: Freezing affects the texture and clarity of gelatin-based desserts.
- Make Ahead: Prepare both layers separately. Assemble the night before for best presentation.
Creative Recipe Variations
- Matcha Milk Pudding: Add 1 tsp matcha powder to the milk for a green tea twist.
- Fruit Twist: Swap cherry blossoms with sliced strawberries or blueberries.
- Vegan Option: Replace dairy with coconut milk and cream. Use agar-agar instead of gelatin.
Cherry Blossom Milk Pudding 桜ミルクプリン
Course: DessertCuisine: JapaneseDifficulty: Easy4
servings45
minutes2
hours190
kcalCherry Blossom Milk Pudding is a smooth and elegant Japanese dessert made with creamy milk, yogurt, and whipped cream, topped with a delicate jelly infused with edible cherry blossoms. Perfect for springtime or special occasions, this recipe is simple, light, and beautiful to serve.
Ingredients
- Milk Pudding Base
2 gelatin sheets (5 g), cut into strips
3 Tbsp hot water
⅔ cup whole milk
⅓ cup sugar
½ cup plain yogurt (low-fat works fine)
¾ cup heavy whipping cream
- Cherry Blossom Jelly
8 salt-pickled cherry blossoms (soaked to remove salt)
1 gelatin sheet (2.5 g), sliced
1½ Tbsp hot water
½ cup water
2 tsp sugar
Tiny drop of red food coloring (optional)
Directions
- Prepare the Blossoms
Soak the pickled cherry blossoms in water for 30 minutes to reduce their saltiness. Then, gently pat them dry with paper towels and set them aside. - Make the Milk Pudding Base
In a small bowl, dissolve the sliced gelatin sheets in 3 tablespoons of hot water. Stir until fully melted. If it doesn’t dissolve, warm it in the microwave briefly. - Heat the milk and sugar in a saucepan over medium heat. Stir gently until the sugar fully dissolves. Do not allow it to boil. Remove from heat and stir in the dissolved gelatin.
- In a mixing bowl, combine the yogurt and heavy cream. Gradually add the warm milk mixture, stirring to blend. Strain this mixture through a fine mesh sieve to remove any clumps and ensure a silky texture.
- Set the bowl over a larger bowl filled with ice water to cool it down. Stir occasionally until it thickens slightly—this should take about 30 minutes.
- Pour the thickened pudding into individual serving glasses. Refrigerate for 30–60 minutes until it becomes firm.
- Prepare the Cherry Blossom Jelly
Once the pudding base is set, start making the jelly. Cut one sheet of gelatin into strips and mix it with 1½ tablespoons of hot water until fully dissolved.
In a small saucepan, gently heat ½ cup of water and stir in the sugar until it’s completely melted. - Gently press the rehydrated cherry blossoms to drain excess water, then add them to the saucepan. Take the pan off the heat.
Next, stir in the dissolved gelatin and a small drop of red food coloring to achieve a light pink tone. Mix softly to blend. - Place the jelly mixture in an ice bath and allow it to chill until it thickens to a syrup-like consistency.
- Assemble
Gently set one cherry blossom on the surface of each pudding.
Then, slowly pour the cooled jelly over the top, making sure the blossom is completely covered.
To create a blooming effect, use a spoon to lift the blossom along with some jelly and carefully place it on the pudding. - Refrigerate again until the top layer is set, about one hour. Optionally, garnish with a mint leaf before serving.
Notes
- You can replace gelatin sheets with powdered gelatin (1 sheet ≈ 1 tsp powder).
Avoid boiling the milk to preserve the texture of the gelatin.
You can make this dessert a day in advance and keep it chilled until ready to serve.
Conclusion
Cherry Blossom Milk Pudding is more than just a dessert—it’s an experience. With just a few simple ingredients and some patience, you can create a treat that’s as beautiful as it is delicious. Whether you’re making it for a picnic, a party, or a quiet afternoon at home, this pudding is sure to bring smiles and compliments.
Try it once, and you may find yourself making it every spring—or any time you crave something light, creamy, and refreshing.
FAQs
Q1: Can I use powdered gelatin instead of gelatin sheets?
Yes! Use about 2.5–3 g of powdered gelatin for each gelatin sheet. Bloom it in cold water before adding.
Q2: What does cherry blossom taste like?
It has a soft, floral note—slightly salty from the pickling, but very delicate and unique.
Q3: Is this pudding healthy?
It’s a light dessert with yogurt and milk, making it a good option compared to heavier sweets.
Q4: Can I make this without the cherry blossoms?
Absolutely! The milk pudding base is delicious on its own. You can top it with fruit or skip the topping entirely.
Q5: Can I double this recipe?
Yes. Just double each ingredient and follow the same process. Make sure your fridge has space for extra cups.
