Vietnamese Coffee Chocolate Pudding
Rich Vietnamese coffee-inspired chocolate pudding with a creamy, sweet coffee finish. Chill for at least 2 hours before serving.
- around the world
- beginner
- coffee chocolate
- dessert
- pudding
- stovetop
- Vietnamese dessert
Shopping options
Check ingredients to include themPackage used · most used first
Whole milk · 2.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
63%
Details
Sweetened condensed milk · 0.33 Cup
Kroger® Sweetened Condensed Milk
26%
Details
Unsweetened cocoa powder · 0.25 Cup
BAKING COCOA - KROGER - 8 OZ
11%
Details
Vanilla extract · 1 Teaspoon
McCormick Pure Vanilla Extract
Sale
8%
Details
Cornstarch · 3 Tablespoon
Argo® 100% Pure Corn Starch
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5%
Details
Granulated sugar · 0.33 Cup
Domino Pure Cane Granulated Sugar, 4 lb. Bag
4%
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Unsalted butter · 1 Tablespoon
Challenge® Unsalted Butter
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3%
Details
Instant coffee granules · 1 Tablespoon
Kroger® Original Roast Instant Coffee
3%
Details
Fine salt · 0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- whole milk-2 1/2 cups
- granulated sugar-1/3 cup
- sweetened condensed milk-1/3 cup
- unsweetened cocoa powder-1/4 cup
- cornstarch-3 tablespoons
- instant coffee granules-1 tablespoon
- unsalted butter-1 tablespoon
- vanilla extract-1 teaspoon
- fine salt-1/8 teaspoon
Whisk cocoa, coffee, sugar, cornstarch and salt until evenly combined in a saucepan off the heat. Use a saucepan of at least 3 quarts.
Slowly whisk in the milk, adding it in a steady stream to prevent lumps, then whisk in the sweetened condensed milk until the base is smooth and fully blended.
Set the saucepan over medium heat and cook, whisking constantly, until the pudding thickens noticeably and begins to make slow, gentle bubbles, about 7 to 9 minutes.
Whisk constantly while cooking to prevent scorching on the bottom of the saucepan.
Use medium heat so the milk mixture thickens gently without boiling over.
Remove the pan from the heat and whisk in the butter and vanilla until the butter is fully melted and the pudding looks glossy and smooth.
Use care when moving the hot saucepan off the burner.
Pour the pudding through a fine-mesh sieve into a heatproof bowl, using a spatula to press it through for an extra silky texture.
Pour the hot pudding slowly through the sieve to avoid splashes and burns.
Divide into heatproof dessert cups and refrigerate promptly for at least 2 hours, until cold and set. Cool briefly, about 10 minutes, only until safe to transfer. Choose cups with room for each portion; eight-fluid-ounce cups suit the base portions. If desired, cover the surface with food-safe wrap suitable for warm pudding.
Let the pudding cool slightly before transferring it to serving cups to avoid burns.
Serve chilled, giving each pudding a gentle stir if desired for a soft, creamy texture before serving.
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