I came up with this dairy-free version of chocolate pudding as a quick and easy chocolate dessert for my daughter, who is allergic to cow’s milk. The rest of the family likes the rich chocolate taste so well that I keep plenty of tapioca on hand so I can make it regularly. The hardest part of making this is making myself wait until it cools a bit before eating it. I have to admit I’ve burned my tongue more than once–it’s so hard to resist!
Be sure to use regular coconut milk, as the “lite” will not thicken as well.
DAIRY-FREE CHOCOLATE TAPIOCA PUDDING
1/3 C tapioca pearls (not quick tapioca)
1/3 C cocoa
2/3 C sugar
pinch of salt
1 can (about 14 oz) coconut milk
1 tsp vanilla
In a medium saucepan, combine tapioca and water, then let soak for about 15 minutes or so.
(Check the label; some brands need soaking more than others. One person told me that hers said to soak it overnight!)
Beat in eggs with a whisk. Add in cocoa, sugar and salt. Dump in coconut milk.
Cook on medium-high heat, stirring constantly. Bring to a boil, then boil for 2 minutes. Remove from heat. Stir in vanilla.
Pudding may be served warm or cold. I personally think it tastes best when the kids are playing in the backyard, blissfully unaware that mother has a bowlful of chocolate pudding all to herself.