Cocoa Pudding
ココアプリン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This cocoa pudding is a snack-time favorite in preschool kitchens: milk, a little sugar, and unsweetened cocoa, set softly with gelatin. It has a gentle chocolate flavor and a silky, wobbly texture that even the youngest children can manage with a spoon. The key is dissolving the cocoa thoroughly in warm milk so it doesn't sink to the bottom as the pudding chills, and cooling the mixture before adding the gelatin so it sets nicely in the fridge.
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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.
Ingredients
- 3 gunsweetened cocoa powder
- 90 gmilk
- 2.3 ggelatin
Seasonings
- 10.5 gsugar
- 18 gwater
Directions
- 1
Add the sugar and cocoa to half of the milk, heat, and stir well until completely dissolved (cocoa powder tends to settle as the pudding cools, so make sure it is fully dissolved here). Add the remaining half of the milk and let it cool to about body temperature.
- 2
Sprinkle the gelatin into the boiling water and stir well until dissolved.
- 3
Once 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 will take a long time to set, so add the remaining half of the milk to bring it down to around 40°C (104°F) before setting.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 115.5 kcal | 231 kcal | 115.5 kcal |
| Protein | 5.6 g | 11.1 g | 5.6 g |
| Fat | 4.1 g | 8.1 g | 4.1 g |
| Carbohydrates | 16 g | 32.1 g | 16 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 103.5 mg | 207 mg | 103.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 219 mg | 438 mg | 219 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 115.5 kcal | 5.6 g | 4.1 g | 16 g | 0.8 g | 0.2 g | 103.5 mg | 0.5 mg | 219 mg |
| 1 adult serving | 231 kcal | 11.1 g | 8.1 g | 32.1 g | 1.5 g | 0.3 g | 207 mg | 0.9 mg | 438 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.
