This is the best cocoa pudding ever! It is my mother’s yummy, delectable pudding.
This cocoa pudding looks enticing but it is surprisingly easy to make! Only in 10 minutes I come up with a smooth pudding.
This recipe doesn’t include any eggs.
Flour and cornstarch work as thickeners.
Here are the steps:
First I put milk, cornstarch, flour, sugar and cocoa powder in a medium saucepan and whisk well until no lumps remain. Alternatively, you can mix flour, sugar and cocoa powder before in a medium saucepan and then add the milk. It is tested, both ways work. If you mix well, no lumps remain.
Then, I take the saucepan to medium heat and whisk continuously for 8-10 minutes until it thickens and starts to boil. When it boils, I lower the heat and whisk for extra 2 minutes and take it from the heat. I add the cognac and whisk well.
I pour the mixture into serving cups and sprinkle shredded coconut, ground almond or ground pistachio on top. It has a nice dark skin on top which tastes good. So you don’t have to cover the pudding with plastic film.
Enjoy your pudding! I will use this pudding later in other recipes. Stay tuned!
Best Cocoa Pudding
You can make this delectable egg free cocoa pudding in only 10 minutes!
- 1000 g (4 cups) milk
- 20 g (2 teaspoons) all-purpose flour
- 30 g (1/4 cup) cornstarch
- 105 g (1/2 cup) granulated sugar
- 25 g (1/4 cup) cocoa powder
- 1 teaspoon cognac, optional
Put milk, flour, cornstarch, sugar and cocoa into a medium saucepan and whisk well until no lumps remain.
Take the saucepan to the medium heat and whisk continuously for 8-10 minutes until the mixture thickens and starts to boil. As it boils, lower the heat and whisk the mixture for extra 2 minutes. Take the pudding from the heat and add the cognac if using and whisk well.
Pour the pudding into the serving cups and let them cool for 1 hour at room temperature and then keep them in the refrigerator for almost 2 hours.
The nutrition information above is an estimate that is provided by an online nutrition calculator.