Chocolate Tapioca Pudding Recipe

In a medium saucepan, mix the sugar, tapioca, and salt so everything is evenly distributed.

Pour in the milk. Cook over medium heat, stirring often so it doesn’t stick, until it’s close to a gentle boil; then lower the heat.

Keep cooking for about 15–20 minutes, stirring regularly, until the tapioca turns translucent and the pudding starts to thicken.

Whisk the egg in a bowl. Slowly whisk in a few ladles of the hot pudding to warm the egg up—go gradually so it won’t scramble.

Pour the tempered egg mixture back into the saucepan. Cook 2–3 minutes more, stirring constantly, until smooth and slightly thicker.

Take the pot off the heat. Stir in instant coffee, vanilla, and cocoa until fully dissolved; use a whisk if you see any cocoa lumps.

Divide into serving bowls. Let cool a bit, cover, and refrigerate for at least 2 hours to set. Serve cold.