Chocolate, Dairy-free, kitchen, Quick and easy, Recipes, Sharing

Dairy-free Chocolate Tapioca Pudding Recipe

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.


Serves 6-8

1/3 C tapioca pearls (not quick tapioca)
3/4 water
2 eggs
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.

Dairy-free Chocolate Tapioca Pudding
If your can of coconut milk is coming from a cold garage, as mine was, it will come out in a blob. Don't worry, it will liquefy as the pudding heats.

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.



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