20m$3.27Vietnamese Coffee Chocolate Pudding
Beginner Vietnamese coffee-inspired chocolate pudding made with milk, cocoa powder, instant coffee, sugar, and cornstarch. It cooks on the stovetop into a smooth, rich dessert with a sweet coffee-chocolate finish.
- Energy
- 302 calories per serving
- Protein
- 8.3 g per serving
- Carbs
- 47.7 g per serving
- Fat
- 10.3 g per serving
- Sodium
- 161 mg per serving
Shopping options
Vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
Unsweetened cocoa powder
0.25 Cup
HERSHEY'S Natural Unsweetened Cocoa Powder Can
11%
Instant coffee granules
1 Tablespoon
Kroger® Original Roast Instant Coffee
3%
Granulated sugar
0.33 Cup
Kroger® Pure Cane Granulated Sugar
4%
Unsalted butter
1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
Whole milk
2.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
31%
Sweetened condensed milk
0.33 Cup
Kroger® Sweetened Condensed Milk
25%
Cornstarch
3 Tablespoon
Kroger® Pure Corn Starch
5%
Fine salt
0.13 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- whole milk-2.5 cups
- granulated sugar-0.33 cups
- sweetened condensed milk-0.33 cups
- unsweetened cocoa powder-0.25 cups
- cornstarch-3 tbsp
- instant coffee granules-1 tbsp
- unsalted butter-1 tbsp
- vanilla extract-1 tsp
- fine salt-0.13 tsp
In a medium saucepan off the heat, whisk together the cocoa powder, instant coffee, granulated sugar, cornstarch, and salt until the mixture looks evenly combined.
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 the pudding among 4 serving cups, press plastic wrap directly onto the surface if preventing a skin is desired, and chill until cold and set, at least 2 hours.
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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