How to Make Chocolate Tapioca Pudding

Produced from cassava root, tapioca comes in two main varieties: flakes and pearls. While the flakes make excellent thickening agents, the pearls work well in puddings. Tapioca pudding can be a time-intensive endeavor requiring hours of soaking. Reduce this time by choosing quick-cooking tapioca. When planning your meal, be sure to allow enough time for the pudding to cool. Tapioca pudding is best when served cold.

Things You'll Need

• Pot
• 3 cups milk
• 1/2 cup quick-cooking tapioca
• 1/2 cup sugar
• 2 oz. unsweetened chocolate, chopped
• 1/4 tsp. salt
• Mixer
• 2 eggs
• 1 tsp. vanilla extract
• Serving bowl

Instructions

1. Heat the milk on the stove until it is about to boil. Add the tapioca, sugar, chocolate and salt. Stir the mixture constantly until it almost boils.

2. Reduce the heat on the stove and allow the mixture to simmer for about eight minutes. Stir frequently.

3. Beat the two eggs while the tapioca is simmering. When the tapioca has become clear, pour half of the mixture over the beaten eggs and stir.

4. Pour the egg-tapioca mixture into the pot. Allow the pudding to simmer until it becomes thick. To prevent sticking, stir the mixture occasionally.

5. Stir in the vanilla extract.

6. Pour the tapioca pudding into a serving bowl and chill in the refrigerator.

Tips & Warnings

• If you are lactose intolerant, substitute coconut milk or soy milk for the dairy. To make this recipe vegan, use an egg substitute.

• If you prefer a sweeter pudding, use semi-sweet chocolate in place of the unsweetened chocolate.

References

• "How to Cook Everything Vegetarian"; Mark Bittman; 2007
• "Coconut Lover's Cookbook"; Bruce Fife; 2008
• "Food That Really Schmecks"; Edna Staebler; 2006

Resources

• Read this Article in Spanish