Cocoa Pudding (Milk-Free)
ココアプリン（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Purin, a soft chilled pudding, is one of the best-loved desserts in Japan, and this cocoa version is a favorite snack in our preschool kitchen. It is made without any milk: sweetened soy milk gives it a mild, creamy body, unsweetened cocoa adds gentle chocolate flavor, and a little gelatin sets it just firm enough to hold on a small spoon. The cocoa is dissolved thoroughly while the soy milk is warm so it does not sink to the bottom as the pudding cools, giving you a smooth, evenly colored treat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 3 gunsweetened cocoa powder
- 10.5 gsugar
- 2.3 ggelatin
- 18 gwater
Ingredients
- 90 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Add the sugar and cocoa to half of the soy milk and heat, stirring well, until fully dissolved (cocoa powder tends to settle to the bottom as the pudding cools, so dissolve it thoroughly at this stage). Add the remaining half of the soy milk and let it cool to about body temperature.
- 2
Sprinkle the gelatin over the boiling water and stir well until dissolved.
- 3
Once the gelatin has dissolved, add the mixture from step 1 and stir to combine.
- 4
Pour into pudding cups and chill in the refrigerator until set.
If the mixture in step 1 is too hot, the pudding takes a long time to set, so we add the remaining half of the soy milk to bring it down to around 40°C (104°F) before setting it.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 115.5 kcal | 231 kcal | 115.5 kcal |
| Protein | 5.4 g | 10.8 g | 5.4 g |
| Fat | 3.9 g | 7.8 g | 3.9 g |
| Carbohydrates | 16 g | 32.1 g | 16 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 33 mg | 66 mg | 33 mg |
| Iron | 1.5 mg | 3 mg | 1.5 mg |
| Potassium | 237 mg | 474 mg | 237 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 115.5 kcal | 5.4 g | 3.9 g | 16 g | 1.8 g | 0.2 g | 33 mg | 1.5 mg | 237 mg |
| 1 adult serving | 231 kcal | 10.8 g | 7.8 g | 32.1 g | 3.6 g | 0.3 g | 66 mg | 3 mg | 474 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
