Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3–4 drops pink food coloring
- 1/2 cup whipped cream for topping
- Sprinkles for decoration
Instructions
- Gather all vibrant pink ingredients in a mixing bowl.
- Heat the milk in a medium saucepan over medium heat until it begins to steam, stirring frequently.
- In a separate bowl, whisk together sugar, cornstarch, and salt. Slowly add heated milk while whisking, then mix in vanilla extract and pink food coloring.
- Pour the mixture into dessert cups and refrigerate for at least 2 hours to set. Top with whipped cream and sprinkles before serving.
Notes
- This pudding can be stored in the refrigerator for up to 3 days, covered to maintain texture and flavor.
- For a dairy-free version, substitute whole milk with almond or coconut milk.
- Feel free to experiment with different food colors for a unique twist on the pudding.
- To thicken the pudding, increase the cornstarch by one tablespoon, adjusting the milk accordingly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 25g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg