[Recipe + Video] Vanilla and Chocolate Maicena Pudding

Name: [Recipe + Video] Vanilla and Chocolate Maicena Pudding
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 cup whole milk; ¼ cup cornstarch; ½ teaspoon salt; ½ cup cocoa powder; ¾ cup sugar; 3 cup whole milk; Seeds of ½ vanilla pod; ⅓ cup cornstarch; ½ teaspoon salt; ¾ cup sugar; ¼ cup Toasted coconut flakes

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
347 kcal
Course
Dessert
Cuisine
Dominican

[Recipe + Video] Vanilla and Chocolate Maicena Pudding

Oriana Walker

Report

Vanilla and Chocolate Maicena Pudding Recipe: Based on a Dominican Children's favorite breakfast dish, it is perfect for when you need a comforting dessert.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Chocolate maicena

3 cup whole milk [0.7 l]
¼ cup cornstarch
½ teaspoon salt
½ cup cocoa powder (unsweetened) [16 g]
¾ cup sugar (white, granulated) [73 g]

Vanilla maicena

3 cup whole milk [0.7 l]
Seeds of ½ vanilla pod
⅓ cup cornstarch
½ teaspoon salt
¾ cup sugar (white, granulated) [73 g]

To garnish

¼ cup Toasted coconut flakes

Add to Shopping List

Instructions

1. Mixing ingredients

Pour the milk into the pot and add the vanilla if you are making vanilla pudding. Sift cornstarch, salt, cocoa (if you are making chocolate pudding), and sugar together, and mix with the milk.If there are lumps, strain to make a completely uniform mixture and remove any solids that did not dissolve.

2. Cooking

Bring to medium heat, and continue stirring uninterruptedly for 10 minutes, or until the consistency is a little more liquid than condensed milk. Don't worry if it seems too runny, it will thicken in the next steps. If you are serving it as breakfast, see notes below.Remove from heat.

3. Cooling

Pour into another bowl and continue stirring until it cools to room temperature. This will help it thicken a bit and prevent it from forming a crust as it cools.Pour into serving bowls and place in the refrigerator to chill slightly (half an hour to an hour). The cold in the refrigerator will help it finish thickening.

4. Serving

Remove from the refrigerator and top with some toasted coconut (this is optional).

Notes

You can make chocolate or vanilla pudding, or make both to serve in layers (as in the photo). The nutritional information is calculated for only one (chocolate).
Use almond milk if you want a strict vegan version.
If you don't have a vanilla bean, substitute a teaspoon of vanilla extract.
If you want to serve it hot for breakfast, use ¾ cup of cornstarch in the first step, as it should have the final pudding consistency right you take it off the heat (it thickens a little more as it cools).
¾ cup

Nutrition Information

Show Details

Serving 0.75cup Calories 347kcal (17%) Carbohydrates 61g (20%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 18mg (6%) Sodium 375mg (16%) Potassium 435mg (12%) Fiber 5g (20%) Sugar 47g (94%) Vitamin A 296IU (6%) Vitamin C 1mg (1%) Calcium 223mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 347 kcal

% Daily Value*

Serving	0.75cup
Calories	347kcal	17%
Carbohydrates	61g	20%
Protein	8g	16%
Fat	11g	17%
Saturated Fat	7g	35%
Cholesterol	18mg	6%
Sodium	375mg	16%
Potassium	435mg	9%
Fiber	5g	20%
Sugar	47g	94%
Vitamin A	296IU	6%
Vitamin C	1mg	1%
Calcium	223mg	22%
Iron	2mg	11%