Chocolate Tapioca Pudding is creamy, rich, decadent—the ultimate comfort food.
Chocolate Tapioca Pudding
A few years ago I started making coconut tapioca pudding. It was an instant favorite for Irving, and David loved it too (Jonathan wasn’t even on the scene yet really—I was actually just weeks pregnant with him when I first shared the recipe). Since then my humble Coconut Tapioca Pudding recipe has gone on to be one of my top three recipes of all time (the other two recipes rounding out the top three are my Pizza Tofu and my Perfect Brownies—very good company!). So it seems time to share a new version of this pudding—a CHOCOLATE version!
My local co-op, PCC, actually sells a vegan chocolate tapioca pudding in their deli section. It was introduced to me by my good friend Lea. I actually met Lea through my blog’s facebook page and we hit it off right away! How could we not? One of the first times that we met up for a playdate she brought me some of PCC’s pudding—at that point it was only available in the Seattle stores, not in the stores in my neighborhood. It was of course love at first bite, and I was determined to make it at home!
Ultimate Comfort Food
Chocolate Tapioca Pudding is creamy, rich, decadent—the ultimate comfort food. I’ve got a house full of sick kiddos this week, and I think I’m coming down with their bug too, so we’re eating lots of this yummy pudding! Everyone is happy! Top it with a little bit of coconut whipped cream and you’ve got yourself an extra special treat!
Tapioca pearls are small white balls—they look like the filling of the yellow beanbag chair that I had in middle school—how I know that is a long story that involved exploding the beanbag all over my entire bedroom! These small pearls absorb liquid and expand, and they also transform from white to translucent as they cook.
Every time I make my Chocolate Tapioca Pudding I doubt myself—it always looks like WAY too much liquid—like chocolate soup—but after it chills, it firms up completely! In fact, sometimes I zap it in the microwave for 30 seconds before serving to loosen it up. I’m telling you—tapioca is soooooo absorbent!
Go ahead and give this yummy recipe a try! Be sure to take a picture and post it on social media. Give me a tag! {#frieddandelions // @frieddandelions}
Yields 4 servings
Chocolate Tapioca Pudding is creamy, rich, decadent—the ultimate comfort food. (vegan, soy free, gluten free, nut free, paleo, no refined sugar)
5 minPrep Time
5 minCook Time
10 minTotal Time
Save RecipeIngredients
- 1/4 cup small tapioca pearls (NOT starch)
- water for soaking
- 1 can full fat coconut milk
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- pinch of salt
- 1 teaspoon vanilla
Instructions
- Soak the tapioca in a small bowl of water (water should cover the tapioca pearls by about an inch). Set aside for an hour.
- Whisk coconut milk, water, maple syrup, cocoa powder, and pinch of salt together in a small saucepan.
- Drain the tapioca and add the pearls to the coconut milk mixture.
- Heat the mixture over medium heat, stirring often. If it bubbles turn the heat down slightly.
- The tapioca pearls will begin to turn from white to translucent.
- Once all of the pearls are translucent turn off the heat. It will look like chocolate soup at this point—trust me that it will absorb all of the liquid as it cools.
- Stir in the vanilla.
- Transfer right away to a container and seal with a lid. Place in the refrigerator and chill for at least 3 hours.
- Once chilled, give the pudding a good stir.
- Serve and enjoy! If the pudding is too firm you can zap it in the microwave for 30 seconds to loosen it up before serving. I like to top mine with coconut whipped cream or "Soyatoo" Rice Whip!
Notes
*Please note that the prep time does not include the soaking time for the tapioca pearls or the chilling time for the pudding.
Don’t forget to pin this recipe!
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