Recipe
Cuban Chocolate and Coffee Pudding with Greek Yogurt
A cold, creamy dessert made with Greek yogurt, cocoa, and Cuban coffee with a hint of cinnamon. No oven, no eggs, and no gelatin.
- Preparation10 min
- Total time2 h 10 min
- Servings4 small cups (about 170 g each)
- DifficultyEasy
This Greek yogurt pudding is a modern adaptation with a Cuban touch, not a traditional recipe. It combines cocoa, a splash of strong coffee, and a pinch of cinnamon in a dense spoonable cream.
It is not an unmolded flan nor a bread pudding. Starting with already prepared and cold coffee, it mixes in about ten minutes and then needs at least two hours of refrigeration. The texture depends on using a very thick Greek yogurt, without adding milk or other liquids.
Ingredients
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For the pudding
To serve (optional)
Method
- Prepare a strong unsweetened Cuban coffee. Measure 20 ml and let it cool completely. If the yogurt has some whey on top, remove it. Do not use liquid yogurt.
- Sift the cocoa into a bowl. Add the honey and cold coffee and mix until you have a smooth paste without lumps. Add the vanilla and a small pinch of cinnamon, without masking the flavor of the coffee.
Image generated with AI.CiberCuba - First incorporate a few spoonfuls of the yogurt to lighten the paste, then add the rest. Stir with manual whisks only until you have a uniform cream. There is no need to beat it to incorporate air or add milk.
Image generated with AI.CiberCuba - Divide the cream among four small cups. Cover them and refrigerate for at least 2 hours so the mixture settles.
Image generated with AI.CiberCuba - Serve the pudding well chilled. If desired, sift a light layer of the reserved cocoa on top just before serving.
Image generated with AI.CiberCuba
