Ingredients:

1 liter of milk (1000 ml)

1 cup of sugar (170 g)

Half a glass of flour (55 g)

Half a glass of starch (25 g)

2.5 tablespoons of cocoa powder (25 g)

1 packet of vanilla (5 g)

1 tablespoon of butter (30 g)

1 package of powdered whipped cream (75 g)

1 glass of milk (200 ml)

Coconut for garnish (optional)

1 package of chocolate (60 g) (optional)

Instructions:

In a large saucepan, whisk together the milk, sugar, flour, starch, cocoa powder, and vanilla.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

Boil for 1 minute, whisking constantly.

Remove from the heat and stir in the butter until melted.

Pour the pudding into individual serving cups or a bowl.

Cover the surface of the pudding with plastic wrap directly touching the surface (to prevent a skin from forming) and refrigerate for at least 2 hours, or until chilled.

To serve, whip the powdered whipped cream with the milk according to package directions.

Dollop the whipped cream onto the chilled pudding and sprinkle with coconut, if desired.

Optional

If you want to incorporate chocolate into the pudding itself, you can melt the chocolate along with the butter in step 3.

Tips:

For a richer chocolate flavor, you can use strong coffee instead of milk.

If you don’t have individual serving cups, you can use a large bowl.

Just be sure to cut the pudding into squares or slices to serve.

You can also garnish the pudding with other toppings, such as fresh fruit, chopped nuts, or maraschino cherries.