EatSmarter exclusive recipe

Cuban Chocolate Pudding

with Coffee Bean Granita
Average: 5 (1 vote)
(1 vote)
Cuban Chocolate Pudding

Cuban Chocolate Pudding - No one asks about the calories in this Caribbean chocolate dessert

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Health Score:
5,8 / 10
1 hr
ready in 13 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Granted: the Cuban answer to our chocolate pudding is not slimming. On the other hand, the sweet sin with several mood-lifting substances in the chocolate ensures that the soul is well - and perhaps saves some of the high-calorie snacking.

Would you prefer no alcohol? Instead of coffee liqueur, vanilla syrup (available as coffee aroma syrup) tastes very good.

1 serving contains
(Percentage of daily recommendation)
Calorie600 kcal(29 %)
Protein17 g(17 %)
Fat18 g(16 %)
Carbohydrates86 g(57 %)
Sugar added43 g(172 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate44 μg(15 %)
Pantothenic acid1.9 mg(32 %)
Biotin23.2 μg(52 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C2 mg(2 %)
Potassium946 mg(24 %)
Calcium407 mg(41 %)
Magnesium141 mg(47 %)
Iron4.5 mg(30 %)
Iodine25 μg(13 %)
Zinc3.2 mg(40 %)
Saturated fatty acids9.5 g
Uric acid19 mg
Cholesterol227 mg
Development of this recipe:


6 ounces Chocolate (at least 70% cocoa content)
1 Vanilla bean
1 ½ pints
3 eggs
3 tablespoons cornstarch
¾ cup sweetened condensed milk (4% fat)
3 ounces Coffee bean
3 ounces sugar
4 tablespoons Coffee liqueur (and more to garnish)
How healthy are the main ingredients?

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl (metal), 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Ladle, 1 Whisk, 1 Mortar, 1 flat Bowl, 1 Rubber spatula

Preparation steps

Cuban Chocolate Pudding preparation step 1

Coarsely chop chocolate and place in a small metal bowl. Simmer water in a pot and place the bowl over the pot so it hangs over the water. Melt the chocolate while stirring.

Cuban Chocolate Pudding preparation step 2

Cut vanilla bean in half lengthwise and scrape out the seeds. Place the pod, seeds and 500 ml (approximately 2 cups) milk in a pot. Bring to a simmer, immediately remove from heat and let steep for 15 minutes.

Cuban Chocolate Pudding preparation step 3

Separate the eggs. Whisk yolks in a bowl with the remaining milk until smooth (save egg whites for another use). Add cornstarch and stir until smooth.

Cuban Chocolate Pudding preparation step 4

Slowly pour the still-warm vanilla milk through a sieve into the yolks, stirring constantly. Pour egg-milk mixture back into the pot.

Cuban Chocolate Pudding preparation step 5

Over medium heat, stirring constantly, bring milk mixture to a boil and cook for 1-2 minutes.

Cuban Chocolate Pudding preparation step 6

Stir condensed milk and melted chocolate into the milk mixture.

Cuban Chocolate Pudding preparation step 7

Fill glasses with pudding, cover and chill overnight.

Cuban Chocolate Pudding preparation step 8

The granita (semifreddo) can be prepared the day before, if desired. Coarsely crush coffee beans in a mortar. Combine 400 ml (approximately 1 1/2 cups) water, sugar and coffee beans in a pot and bring to a boil while stirring. Cook for 2 minutes. Remove from heat and let sit for 20 minutes.

Cuban Chocolate Pudding preparation step 9

Strain through a sieve into a shallow dish. Stir in the liqueur.

Cuban Chocolate Pudding preparation step 10

Place dish in the freezer for 4 hours. Rake the coffee mixture every 15-30 minutes with a fork to form small, frozen crystals. To serve, place a scoop of granita on top of each serving pudding. Sprinkle to taste with additional liqueur. Serve immediately.